Pepperoni Pinwheels
Prep Time: 1.0 hr15 min
Total Time: 1.0 hr45 min
Servings: 30
Ingredients
- 2 sheets frozen puff pastry, thawed
- 4 Tbsp. honey mustard
- 2 tsp. Italian-blend seasoning
- 1/4 tsp. black pepper
- 40 slices Sugardale pepperoni
- 2/3 cup shredded fontina cheese
- 2 Tbsp fresh basil, chopped
- 1 egg, beaten
Directions
- Unroll sheets of puff pastry onto a floured surface. Mix the honey mustard, Italian seasoning, and black pepper together in a small bowl. Spread half of the mixture onto each sheet of puff pastry, leaving a 1” border at the top.
- Top mustard mixture with 10 slices of pepperoni, followed by 1/3 cup of the shredded cheese. Then, top with an additional 10 slices of pepperoni. Repeat for second pastry sheet. Sprinkle 1 Tbsp. of fresh basil on each sheet of pastry.
- Gently brush the beaten egg over the top 1” border of the pastry sheets. Begin rolling from the bottom and press to seal pastry once fully rolled up. Place seam side down on a plate, cover with plastic wrap, and refrigerate for at least 1 hour.
- When ready to bake, preheat oven to 400°F. Remove pastry rolls from refrigerator and place on cutting board. Carefully cut into 1/2” thick slices and place on parchment paper lined baking sheets.
- Bake at 400°F for 14-18 minutes until golden brown. Serve warm with pizza sauce for dipping.