Pepperoni And Asiago Pinwheels Recipes

Steps:

• Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations. , Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices. , Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.

Steps:

• Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day. Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve.
• *Available at specialty foods stores and some supermarkets.

Steps:

• Mix pepperoni, cheese and Italian dressing in small bowl.
• Unroll crescent rolls and seperate into 2 rectangles- pinch perforations together so they won't seperate.
• Spoon 1/2 of pepperoni mixture onto each rectangle.
• Starting at short side roll dough jellyroll style.
• Slice rolls into about 1/2 inch slices.
• Place flat on greased cookie sheet.
• Bake at 375 degrees for 10 minutes or until just browned.

Steps:

• In a bowl, mix together cheese, thyme, oregano and black pepper (I use about 1/4 teaspoon black pepper for this).
• Cut the puff pastry in half to form 2 rectangles.
• Spread 1 tablespoon mustard over 1 puff pastry rectangle (leaving a 1-inch untouched border at the long edge).
• Place half of the pepperoni (13 slices) in a single layer on top of mustard.
• Top pepperoni with half of cheese mixture.
• Brush the untouched border with egg.
• Starting at side opposite the plain border, roll up pastry sealing at egg-coated edge.
• Transfer pastry roll (seam-side down) to a medium baking sheet.
• Repeat with remaining pastry rectangle, mustard, pepperoni, cheese misture and egg.
• Chill rolls until firm (about 30-40 minutes) or you can wrap and refrigerate the rolls for up to 1 day.
• Set oven to 400 degrees.
• Line two baking sheets with foil and lightly spray with non-stick cooking spray.
• Cut each pastry roll into about 30 (1/4-inch thick slices).
• Transfer the pinwheels to prepared baking sheets.
• Bake until golden (about 15 minutes).
• Transfer to a platter and serve.