Capicolla and Asiago Pinwheels

Difficulty:
1/5

Preparation time is 20 minutes, cooking time 15 minutes

Serve 60

Ingredients

  • ½ cup Asiago cheese, grated – (125ml)
  • 2 teaspoon freshly chopped thyme – (10ml)
  • 2 teaspoon freshly chopped oregano – (10ml)
  • 1 sheet frozen puff pastry package, thawed (1/2 a package)
  • 2 tablespoon Dijon mustard – (30ml)
  • 2 ounces sliced Capicolla Ham, 1 ½ inch diameter – (60ml) – approximately 24 slices
  • 1 large egg, beaten to blend
  • Non-stick vegetable oil cooking spay

Directions

  1. Preheat oven to 400F
  2. Mix the cheese and herbs together in a bowl.
  3. Lay out the puff pastry sheet and cut into 2 rectangles. Spread Dijon mustard on one rectangle being sure to leave a 1 inch border on one long edge.
  4. Use half of the capicolla ham and form a layer of ham over the mustard. Spread half of the cheese mixture on top of the ham.
  5. Brush the border with egg wash, roll the pastry up starting at the side opposite the egg-washed border. Repeat the process with the other rectangle.
  6. Wrap your rolls in plastic and chill seam side down for at least 30 minutes to 24 hours.
  7. When ready to bake, line two baking sheets with foil and spray them with non-stick cooking spay.
  8. Place the roll on a cutting board seam side down. Slice into ¼ inch thick rounds. Brush the pinwheels with egg wash. Bake until golden brown, approximately 15 minutes.
  9. Serve and enjoy!