Pepperoni Pinwheels and Soppressata Pinwheels

pinwheels

If you ask me, Puff Pastries are one of the greatest creations. They are the best things to cook with, whether you are making something savory or sweet. I always like to have at least one package of puff pastries in my freezer, just in case.

These awesome pinwheels are the perfect party appetizer. I recently made these for a girl’s night and they lasted on the platter for about 2 minutes before they were all devoured. They are delicious, and they are so simple! I know plenty of people call their recipes simple and then they start listing about 10 ingredients and 20 different steps, but these really are very easy. You will only need 6 ingredients total to make both pinwheels, and that’s including the egg which is only needed to secure the pastry. 

Recipe Card

Pepperoni Pinwheels

Ingredients:
1 puff pastry sheet
1/4 lb. sliced pepperoni
1/4 lb. sliced mozzarella cheese
1 egg, beaten with a tablespoon of water

Directions:
1. Let puff pastry defrost in the fridge. You want the pastry to be cold so it doesn’t stick together but not frozen.
2. Flatten pastry out on a floured surface with a rolling pin.
3. Layer the pepperoni on the pastry, leaving a 1/4 inch edge around the sides. Top the pepperoni with the mozzarella cheese.
4. Brush the egg mixture along the edges of the puff pastry. This will act as a glue to keep the pastry intact.
5. Very gently, begin to tightly roll the pastry, making sure the meat and cheese stay inside. Once the pastry is rolled up into a tight log, brush the egg mixture along the closing and the ends.
6. Place back in the fridge for about 10 minutes. Once the log has firmed, you can cut into 1/2 inch pieces.
7. Place on a greased cookie sheet. Bake in 400 degree oven for 10-15 minutes or until they are golden brown.
8. You can enjoy these right away but you may want to wait at least 5 minutes so you don’t burn your tongue.

Recipe Card

Soppressata Pinwheels

Ingredients:
1 puff pastry sheet
1/4 lb. soppressata, thinly sliced
1/4 lb. sliced mozzarella cheese
2 tablespoons honey dijon mustard
1 egg, beaten with 1 tablespoon water

Directions:
1. Let puff pastry defrost in the fridge. You want the pastry to be cold so it doesn’t stick together but not frozen.
2. Flatten pastry out on a floured surface with a rolling pin.
3. Brush the mustard onto the puff pastry, leaving a 1/4 inch edge around the sides.
4. Layer the soppressata on top of the mustard and then the mozzarella cheese.
5. Brush the egg mixture along the edges of the puff pastry. This will act as a glue to keep the pastry intact.
6. Very gently, begin to tightly roll the pastry, making sure the meat and cheese stay inside. Once the pastry is rolled up into a tight log, brush the egg mixture along the closing and the ends.
7. Place back in the fridge for about 10 minutes. Once the log has firmed, you can cut into 1/2 inch pieces.
8. Place on a greased cookie sheet. Bake in 400 degree oven for 10-15 minutes or until they are golden brown.
9. You can enjoy these right away but you may want to wait at least 5 minutes so you don’t burn your tongue.

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One thought on “Pepperoni Pinwheels and Soppressata Pinwheels

  1. Pingback: The Best of the Best of 2013 | Eat Your Way Smart

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