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
- Preheat oven to 400F
- Mix the cheese and herbs together in a bowl.
- 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.
- 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.
- 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.
- Wrap your rolls in plastic and chill seam side down for at least 30 minutes to 24 hours.
- When ready to bake, line two baking sheets with foil and spray them with non-stick cooking spay.
- 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.
- Serve and enjoy!