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Pimiento Cheese Pinwheels

Source of Recipe


From "Southern Cooking for Company"



List of Ingredients



• Pimento Cheese:
  
• 4 cups shredded sharp Cheddar cheese
  
• 2 cloves garlic, finely chopped
  
• 3 Tbsp chopped canned pickled jalapeño pepper
  
• 1/2 cup mayonnaise (preferably Duke's)
  
• 2 Tbsp chopped pimientos
  
• 1 Tbsp Dijon-style mustard
  
• Tabasco sauce, to taste
  
• Salt and pepper, to taste
  
• Splash of pickle juice
  
• .
  
• Pinwheels:
  
• 1 sheet frozen puff pastry, thawed
  
• 1 cup Pimiento Cheese
  






Instructions



1. To make the Pimiento Cheese:
   Combine the cheese, garlic, jalapeño, mayonnaise, pimientos, mustard, Tabasco, salt, pepper, and pickle juice in a medium bowl and mix well. Taste and adjust seasoning as necessary. Refrigerate at least 1 hour, but preferably 8 to 12 hours to allow flavors to meld. (Makes 2 cups; you will have leftovers.)
   
   
2. To make the pinwheels:
   Preheat the oven to 375°F. Lightly flour a work surface. Lay the puff pastry out on the work surface. Spread 1 cup of the pimiento cheese evenly over the pastry, leaving a 1-inch border at the edges of the pastry. Carefully roll the pastry lengthwise to enclose the filling. Cut into 1/4-inch pinwheels.
   
   
3. Place the pinwheels on a baking sheet lined with a silicone mat or parchment paper. Bake for 10 to 15 minutes, or until golden and crispy. Place the pinwheels on a wire rack to drain and crisp for a few minutes.
   
   Makes about 40 pieces, or 20 servings.