Pepperoni and Asiago Pinwheel
makes about 48 pinwheels
1 11 x 11 x 1/4-inch sheet of frozen puff pastry (half of an 18 oz or 17.3 oz package, thawed)
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons grainy Dijon mustard
1 tablespoon honey
1/2 cup grated Asiago cheese
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
2 oz pepperoni, thinly sliced or minced in the food processor
1 egg beaten
In a small bowl, mix the Asiago, thyme, oregano and black pepper. Set aside. In another small bowl, stir together the mustards and honey. Set aside.
On a lightly floured surface, unfold the thawed puff pastry and cut crosswise in half to form 2 rectangles. Using an offset spatula, spread half of the mustard mixture on a pastry rectangle, leaving a 1-inch border at one long edge. Place half of the pepperoni in an even layer on top of the mustard. Top the pepperoni with half of the cheese mixture. Using a pastry brush, brush the plain edge border with the beaten egg.
Starting at the long edge opposite the plain border, roll the pastry, sealing at the egg-coated edge. Transfer the pastry roll, seam side down, to a sheet of plastic wrap and cover. Repeat with remaining roll. Chill rolls in the refrigerator until firm, about 30-45 minutes.
Position racks in upper and lower thirds of the oven. Preheat the oven to 400º F. Line 2 baking sheets with parchment paper. With a sharp knife, slice each roll into 24 slices. Place 1 inch apart on the baking sheet. Bake until golden brown and flaky, about 12-15 minutes; rotating sheets on opposite racks halfway through baking. Transfer to a heat-proof platter and serve. Serve warm and within an hour. Leftovers can be refreshed in a 350º F oven for 5 minute.