These elegant, golden delicious, cheesy pinwheels just may be one of the easiest appetizers to whip up!
How can such a gorgeous little tidbit be easy to make, you ask?
Well, they’re made with a secret, store bought ingredient, puff pastry. And the greatest news……..is it’s available in almost every supermarket in the frozen section!
These are special enough to make for any holidays, but simple and delicious enough to make for Friday night football.
And this is a recipe that pleases everyone! The ladies love these for their buttery, crispy deliciousness, and the guys love the salami, mustard, cheesy yum! Everyone in both camps happy 🙂 Yay!
The salami used in this recipe must be sliced paper thin. Salami that comes prepackaged is much too thick to use, so buy the salami for this recipe at from the deli counter. Ask them to slice it as thinly as possible without it shredding.
I used Pepperidge Farms puff pastry. I find that it’s the brand most available at my local market. Feel free to use any brand.
I love this made with Country Dijon mustard. It’s a whole grain Dijon style mustard. It’s got just the right flavor and texture to compliment the salami and puff pastry. If you prefer, you can substitute regular Dijon. Ballpark mustard will not work. Some form of Dijon is absolutely necessary 🙂
If you make this recipe, I’d love to see your photo on Instagram. Hashtag it #gonna_want_seconds
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Source: Adapted from After Orange County
Cheesy French Pinwheels
- 2 Sheet Puff Pastry
- 1/2 Cup Country Dijon Whole Grain Mustard
- 1 Tablepoons Fresh Rosemary Finely Chopped
- 1/2 Pound Salami Very Thinly Sliced
- 3 Cups Jack Cheese Shredded
- 2 Large Egg Beaten to Blend
- Preheat oven to 400 degrees. Line 2 large baking sheets with Silpats or parchment paper.
- Defrost puff pastry according to package instructions, about 30-40 minutes.
- Gently unfold 1 pastry sheet and place on a lightly floured surface. Use a lightly floured rolling pin to flatten out the creases.
- Spread 1/2 the mustard evenly over surface, leaving a 1/2 inch border. Sprinkle 1/2 the rosemary evenly over mustard. Arrange 1/2 the salami slices over mustard, overlapping as needed. Sprinkle 1/2 the cheese over salami. Brush plain border with beaten egg. Roll up pastry, jellyroll fashion, pressing to seal seam. Repeat with remaining pastry, mustard, rosemary, salami and cheese. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Brush tops of rounds with egg.
- Bake in preheated oven for 18-20 minutes or until nicely golden brown. Serve warm.