Deliciously elegant, golden, Cheesy French Pinwheels just may be one of the easiest appetizers you’ll whip up in your kitchen!
Our cheesy french pinwheels are bound to become a new favorite! 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!
Cheesy French Pinwheels Video Tutorial
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Step By Step: How To Make Cheesy French Pinwheels
1. Preheat oven to 400 degrees. Line 2 baking sheets with Silpats or parchment paper. Defrost puff pastry according to package instructions. Unfold 1 pastry sheet and place on a lightly floured surface. Lightly flattened out the creases with a rolling pin. Spread 1/2 of mustard evenly on top and leave a 1/2 inch border on every side. Sprinkle half a teaspoon of rosemary.
2. Arrange half of salami overlapping over mustard.
3. Sprinkle half the cheese over salami. Brush border with beaten eggs.
4. Roll up pastry, jellyroll fashion.
5. Roll and press to seal seam. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets spacing 1-inch apart. Brush tops of rounds with egg. Repeat the process with the remaining pastry. Bake for 18-20 minutes.
Cheesy French Pinwheels
- 2 Sheet Puff Pastry
- 1/2 Cup Country Dijon Whole Grain Mustard
- 1 Tablespoon 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.
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Recipe Notes Cheesy French Pinwheels:
Salami: 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.
Puff Pastry: 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.
Mustard: 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 🙂
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Source: Adapted from After Orange County
Becky Hicks says
I saw someone else ask and was wondering if it worked. Can I make these the night before and then bake them in the morning?
Hi, Becky! Yes, you can prep this the night before. Roll, wrap it with cling wrap, put it in the fridge, then bake it in the morning. Hope this helps!
Thomas Matson says
For vegetarians, how do you think these would be if I omitted the salami? Thanks!
Hi Thomas. Maybe you could add some chopped, good quality olives to replace the flavor loss.
Anne Elliott says
I think that sautéed onions would add a lot to these. As an onion lover, I put them in most meat dishes. Pepper jack cheese adds, too. Thank you for this! Anne
I made these and my guests loved them… thanks for sharing.
You’re welcome, Lorraine!
Recipe looks good, but it’s border*. A “boarder” is someone who lives in your house for a fee. 🙂
Oh, Diane!!! Cleary I need an editor. Do you hire out?
I don’t understand the nutritional information. Is it based on the whole thing because that’s a lot of calories?
I’m sorry Donna. We’ve been having issues with that. Will check today <3
Have you tried freezing them after cooking and defrosting and warming them up? I like to keep appetizers in the freezer for convenience. Just wondering. They look delicious!
Hi Suzanne, no I haven’t. But I have frozen very similar type appetizers. I think these would be great to freeze. It’s such a great idea, I feel foolish for not having this in my freezer right now! Please come back and let us know if you try it!
Can’t wait to make these golden circles of goodness! Question: Step #6, is that a repeat of part of Step #4 or did I miss something? Thank you! These look delicious!
Hi Debbie. Yes, it’s a repeat. I’m changing the directions right now. Thanks for catching that! 🙂
Laura Gale says
These look amazing!
Can these be rolled and sliced a day ahead and just kept in the fridge until needed?
Hi Laura! I haven’t done that yet but I think you can do it. Hope this helps!
Yep I will be making some pizza pinwheels with this recipe…
Pizza wheels sound delish!
Cara @ The Little Blonde Baker says
I love this! I like the recipe as is, however, it would be super easy to switch out the meat and cheese to whatever you would like???? I will be pinning this for later! A perfect party food.
Thank you Cara! You’re so right. This recipe works fabulously with all kinds of meat and cheese combos!