Cheesy French Pinwheels (Elegant & Easy Appetizer!)

These Cheesy French Pinwheels are an elegant and easy appetizer that’s perfect for any occasion! They’re made with flaky puff pastry, a flavorful Dijon mustard and rosemary spread, savory salami, and plenty of melted Jack cheese. I love how these pinwheels are both simple to make and incredibly delicious. They’re perfect for parties, holidays, or any time you need a crowd-pleasing appetizer that looks as good as it tastes.

Why You’ll Love These Cheesy French Pinwheels

• Elegant and Flavorful: The combination of flaky puff pastry, savory salami, melted cheese, and a touch of Dijon mustard and rosemary creates a sophisticated flavor profile.
• Easy to Make: This recipe uses frozen puff pastry, making it a quick and easy appetizer to prepare.
• Crowd-Pleaser: These pinwheels are always a hit at parties and gatherings.
• Versatile: Serve them warm or at room temperature.
• Make-Ahead Friendly: You can assemble the pinwheels ahead of time and bake them just before serving.

Ingredients for Cheesy French Pinwheels

Here’s what you’ll need to make these elegant appetizers. The full list with measurements is in the recipe card below.

Main Ingredients

• Puff pastry sheets (Pastry)
• Country Dijon whole grain mustard (Condiment)
• Fresh Rosemary, finely chopped (Herb)
• Salami, very thinly sliced (Meat)
• Jack cheese, shredded (Dairy)
• Large egg, beaten to blend (Binder)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Cheesy French Pinwheels as is, but here are a few ideas for variations:

• Different Cheese: Use a blend of cheeses, such as Gruyere, Swiss, or cheddar.
• Add Ham or Prosciutto: Substitute ham or prosciutto for the salami, or use a combination of meats.
• Make it Spicy: Add a pinch of red pepper flakes to the mustard mixture.
• Different Herbs: Use thyme, oregano, or a blend of Italian herbs instead of rosemary.
• Add Vegetables: Add some finely chopped sun-dried tomatoes, roasted red peppers, or caramelized onions to the filling.

How to Make Cheesy French Pinwheels

Let me show you how easy it is to make these Cheesy French Pinwheels:

Preheat Oven and Prepare Baking Sheets

1. I preheat my oven to 400 degrees F (200°C).
2. I line 2 large baking sheets with Silpats or parchment paper.

Prepare Puff Pastry

1. I defrost the puff pastry according to the package instructions, about 30-40 minutes.
2. I gently unfold 1 pastry sheet and place it on a lightly floured surface.
3. I use a lightly floured rolling pin to flatten out the creases.

Add Fillings

1. I spread ½ the mustard evenly over the surface of the dough, leaving a ½-inch border.
2. I sprinkle ½ the rosemary evenly over the mustard.
3. I arrange ½ the salami slices over the mustard, overlapping as needed.
4. I sprinkle ½ the shredded Jack cheese over the salami.
5. I brush the plain border with the beaten egg.

Roll and Slice

1. Starting on the long end of the dough sheet, I tightly roll it up, jellyroll fashion.
2. I press to seal the seam.
3. I cut the log crosswise into ½-inch-thick rounds.

Repeat and Arrange

1. I repeat with the remaining pastry sheet, mustard, rosemary, salami, and cheese.
2. I arrange the rounds on the prepared baking sheets, spacing them 1 inch apart.
3. I brush tops with egg.

Bake

1. I bake in the preheated oven for 18-20 minutes, or until nicely golden brown.

Serve

1. Serve warm.

Tips and Tricks for the BEST Pinwheels

Here are my secrets for making these pinwheels truly exceptional:

• Use Puff Pastry Sheets: Puff pastry sheets are easier to work with than folded puff pastry.
• Thaw Puff Pastry Properly: Thaw the puff pastry in the refrigerator overnight or according to package directions.
• Roll Tightly: Rolling the dough tightly helps to create a সুন্দর spiral and prevents the filling from leaking out.
• Use a Sharp Knife: Use a sharp knife to cut the log into rounds to prevent squishing the pinwheels.
• Don’t Overbake: Bake the pinwheels just until they’re golden brown.

How to Serve

These Cheesy French Pinwheels are perfect for:

• Appetizers: A great appetizer for parties, holidays, or any gathering.
• Snacks: A satisfying and flavorful snack.
• Brunch: A delicious addition to your brunch menu.

Make Ahead and Storage

You can assemble the pinwheels ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking. Leftover baked pinwheels can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs about Cheesy French Pinwheels

• Can I use a different type of cheese?
  • Yes, you can use any type of cheese you like, such as cheddar, Gruyere, or Swiss.
• Can I make these without the salami?
  • Yes, you can omit the salami or substitute it with another type of deli meat.
• Can I freeze these pinwheels?
  • Yes, you can

Enjoy these flaky, cheesy, and incredibly delicious Cheesy French Pinwheels! They’re a perfect appetizer for any occasion.

Cheesy French Pinwheels

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Cook Time: 20minutes
• Total Time: 40 minutes
• Yield: 24–30 pinwheels 1x
• Category: Appetizer
• Cuisine: French-Inspired

Print Recipe

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Description

These Cheesy French Pinwheels are a delicious and elegant appetizer. Flaky puff pastry is layered with Dijon mustard, fresh rosemary, thinly sliced salami, and shredded Jack cheese, then rolled up and baked until golden brown.

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Ingredients

Scale 1x2x3x

• 2 sheets frozen puff pastry, thawed according to package directions
• 1/2 cup whole grain Dijon mustard (Country Dijon)
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 pound salami, very thinly sliced
• 3 cups shredded Monterey Jack cheese
• 2 large eggs, beaten

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Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with silicone baking mats (Silpats) or parchment paper.

2. Prepare Puff Pastry: Gently unfold one sheet of thawed puff pastry and place it on a lightly floured work surface. Use a lightly floured rolling pin to gently roll out the pastry, flattening out any creases and seams. The goal is to smooth out the creases, not to significantly increase the size of the pastry.

3. Spread Mustard: Spread half of the whole grain Dijon mustard (1/4 cup) evenly over the surface of the puff pastry, leaving a 1/2-inch border uncovered along one of the long edges.

4. Add Rosemary: Sprinkle half of the finely chopped fresh rosemary (1/2 tablespoon) evenly over the mustard.

5. Layer Salami: Arrange half of the thinly sliced salami (1/4 pound) over the mustard and rosemary, overlapping the slices as needed to cover the entire surface (except for the 1/2-inch border).

6. Add Cheese: Sprinkle half of the shredded Monterey Jack cheese (1 1/2 cups) evenly over the salami.

7. Egg Wash Border: Brush the 1/2-inch plain border of the puff pastry with the beaten egg. This will help seal the pinwheel.

8. Roll Up Tightly: Starting from the long edge opposite the egg-washed border, tightly roll up the puff pastry into a log, jelly-roll fashion. Press gently along the seam to seal.

9. Repeat with Second Sheet: Repeat steps 2-8 with the remaining sheet of puff pastry, remaining mustard, rosemary, salami, and cheese.

10. Slice Pinwheels: Using a sharp knife (a serrated knife works well), cut each log crosswise into 1/2-inch thick rounds.

11. Arrange on Baking Sheets: Arrange the pinwheel rounds on the prepared baking sheets, spacing them about 1 inch apart.

12. Brush with Egg Wash: Brush the tops of the pinwheels with the remaining beaten egg.

13. Bake: Bake in the preheated oven for 18-20 minutes, or until the pinwheels are puffed, golden brown, and the cheese is melted and bubbly.

14. Cool and Serve: Let the pinwheels cool slightly on the baking sheets before serving. Serve warm.

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Notes

• Puff Pastry: Make sure your puff pastry is thawed but still cold for easier handling. Follow the package directions for thawing.
• Dijon Mustard: Whole grain Dijon mustard (Country Dijon) is recommended for its texture and flavor, but you can use regular Dijon mustard if you prefer.
• Salami: Use your favorite type of salami. Thinly sliced salami is best for this recipe.
• Cheese: Monterey Jack cheese is used in this recipe, but you can substitute other cheeses, such as Gruyère, Swiss, or provolone.
• Make-Ahead: You can assemble the pinwheels ahead of time and store them, unbaked and tightly wrapped, in the refrigerator for up to 24 hours. Brush with egg wash just before baking. You may need to add a few minutes to the baking time if baking from cold.
• Storage: store leftovers for 3-4 days.