Easy Asiago And Pepperoni Pinwheels - cooking recipe

Ingredients

1/2 cup grated asiago cheese, can use slightly more if desired
1/2 - 3/4 teaspoon dried thyme (rubbed between fingers to release the flavor)
3/4 teaspoon dried oregano
black pepper
1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
2 tablespoons Dijon mustard
2 ounces packaged sliced pepperoni (about twenty-six 1-1/2-inch diameter slices)
1 large egg, slighty beaten

Preparation

In a bowl, mix together cheese, thyme, oregano and black pepper (I use about 1/4 teaspoon black pepper for this).
Cut the puff pastry in half to form 2 rectangles.
Spread 1 tablespoon mustard over 1 puff pastry rectangle (leaving a 1-inch untouched border at the long edge).
Place half of the pepperoni (13 slices) in a single layer on top of mustard.
Top pepperoni with half of cheese mixture.
Brush the untouched border with egg.
Starting at side opposite the plain border, roll up pastry sealing at egg-coated edge.
Transfer pastry roll (seam-side down) to a medium baking sheet.
Repeat with remaining pastry rectangle, mustard, pepperoni, cheese misture and egg.
Chill rolls until firm (about 30-40 minutes) or you can wrap and refrigerate the rolls for up to 1 day.
Set oven to 400 degrees.
Line two baking sheets with foil and lightly spray with non-stick cooking spray.
Cut each pastry roll into about 30 (1/4-inch thick slices).
Transfer the pinwheels to prepared baking sheets.
Bake until golden (about 15 minutes).
Transfer to a platter and serve.