Pepperoni and asiago pinwheels

Usually I don’t try new recipes on company, or at least only one out of a lineup of tried-and-true numbers. The exception is when a group of friends decided to get together periodically to cook a full-fledged menu together. The idea was that separately we’d be unlikely to cook one of those menus (well except for me, and I’m certifiable) but together it would be doable and fun. One month we opted for a menu from Bon Appetit, and this was one of my contributions. It was an immediate hit, and it joined my repertoire without further ado. (The rest of that menu wasn't shabby either.)

It has the advantage that you may well have all the ingredients in hand already. Plus, it can be formed early in the day, then sliced and baked closer to time. I wouldn’t bake them the day before, but they don’t need to be served warm (they’re so small they cool to room temperature very quickly) so you have time to bake them and still get the dishes whisked out of the way. Like most puff pastry-based dishes, they look fancier than the amount of effort you put into it.

I’ve made these with and without pepperoni. I think the flavor is better with the pepperoni, but they’re still not bad without it, which makes it easier for larger gatherings where you never know who might be a vegetarian or observant Jew, and the pepperoni isn’t visibly obvious to those avoiding meat or non-kosher items.

Pepperoni and asiago pinwheels

From Bon Appetit, Oct. 2001. Makes 4 to 5 dozen, depending on how thinly you can slice it. But people inhale them, so plan on way more than your standard 2 to 3 per person.

Ingredients

½ cup grated Asiago cheese

¾ teaspoon dried thyme

¾ teaspoon dried oregano

¼ cup black pepper

1 sheet frozen puff pastry, thawed (make sure not to overthaw or these will be the devil to roll up)

2 tablespoons honey-Dijon mustard

2 ounces sliced pepperoni (about 24 1½-inch diameter slices)

1 beaten egg

Method

Mix cheese, herbs and spice in a bowl. Cut pastry in half crosswise to form two rectangles. Spread 1 tablespoon mustard over one rectangle, leaving a 1-inch border at one long edge. Place half of pepperoni on top, slightly overlapping. Top with half of cheese mixture. Brush border with egg. Roll up, starting at opposite side, pressing to seal edge. Place in plastic wrap and refrigerate until firm, at least 30 minutes, or up to a day. Repeat with remaining triangle.

Preheat oven to 400 degrees. Line two baking sheets with parchment. Slice rolls ¼-inch thick. Place on baking sheets. Bake until golden, about 15 minutes (start checking at about 12 minutes, since ovens vary and these can burn easily).