The appetizer crusade continues on….
When it comes to appetizers, I consider frozen puff pastry to be my biggest asset- it’s just so versatile! I’ve shown you before how you can quickly wrap brie to end up with a show-stopper. Well, today I’m giving you another use for it- these pinwheels are so fast, so straightforward that they pretty much epitomize everything that this website is about- showing that fast and simple doesn’t mean ugly and tasteless.
Side note: I do not know what my problem is today- cannot focus for the life of me. I have checked Facebook like 12 times in the past 30 minutes. Checked email. Made a new playlist in iTunes. Checked submissions on Foodgawker. Enabled “Distraction-Free Writing Mode.” Distraction free mode is not working. Texted mom. Checked baby monitor. Picked at my nails and am thinking how badly they need to filed.
I might as well just bang my head on the keyboard, I’d probably get done faster.
Anyway. I’m going to try and get through this today. It always amazes me how so many other bloggers always seem to manage to put together a post that is well-written, poignant, and lengthy. I just rarely feel like I have a lot to say, other than, “Hey here’s a great recipe. You can probably manage to pull this off even though you’re dead tired.”
Pinwheels are great, always a hit at whatever get-together I make them for. They are so versatile that you can really do a lot of experimenting and end up with something pretty good. Although this combination uses pepperoni and cheese, I have done proscuitto and Asiago cheese, pesto with sun-dried tomato, and spinach and cheese. There are never leftovers.
- 1 sheet Pepperidge Farm puff pastry, halfway thawed
- approximately 1/4 lb sliced pepperoni
- 1/2 bag shredded pizza-blend cheese
- 1 egg, beaten
- 1 tsp italian seasoning
- Preheat oven to 350F.
- Unfold the sheet of pastry dough and smooth it out with a rolling pin.
- Place the pepperoni in a single layer on top of the sheet, leaving 1½" border along the long edges.; press slightly to adhere.
- Top with cheese and italian seasoning, again leaving a ½" border along the long sides. Brush the border with beaten egg.
- Starting with the long side, roll up. Press along the edge to seal. Place in freezer for 10 minutes (optional, to aid in cutting).
- Spray a cookie sheet with nonstick spray. Slice the pinwheel log into ½" slices, and place 1" apart on a cookie sheet.
- Bake for 20-22 minutes, until pinwheels are puffed and golden. Serve warm.
Monday: Now let’s all congratulate me on finally getting through this, a scant 30 hours after I started it. Cripes.