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.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Add Rosemary: Sprinkle half of the finely chopped fresh rosemary (1/2 tablespoon) evenly over the mustard.
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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).
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Add Cheese: Sprinkle half of the shredded Monterey Jack cheese (1 1/2 cups) evenly over the salami.
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Egg Wash Border: Brush the 1/2-inch plain border of the puff pastry with the beaten egg. This will help seal the pinwheel.
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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.
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Repeat with Second Sheet: Repeat steps 2-8 with the remaining sheet of puff pastry, remaining mustard, rosemary, salami, and cheese.
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Slice Pinwheels: Using a sharp knife (a serrated knife works well), cut each log crosswise into 1/2-inch thick rounds.
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Arrange on Baking Sheets: Arrange the pinwheel rounds on the prepared baking sheets, spacing them about 1 inch apart.
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Brush with Egg Wash: Brush the tops of the pinwheels with the remaining beaten egg.
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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.
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Cool and Serve: Let the pinwheels cool slightly on the baking sheets before serving. Serve warm.
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.