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Pepperoni Pinwheels with Gruyere

Source of Recipe


Gemma's Homestyle Italian Cooking






List of Ingredients



• 6 puff pastry sheets (each 8x10")
  
• 1-1/2 cups honey mustard
  
• 36 ounces pepperoni, thinly sliced
  
• 1-1/2 cups grated Gruyere cheese
  
• 3 qts. California ripe olives, wedged
  
• 2 Tbsp dried oregano
  
• 2 Tbsp poultry seasoning
  
• 1 Tbsp ground black pepper
  
• 4 eggs, beaten
  






Instructions



1. Place puff pastry sheets on floured surface, long side down. Spread 1/4 cup of honey mustard evenly over each pastry sheet, except for a 1-inch strip along the top edge.
   
   
2. Arrange the pepperoni slices in one layer over the mustard on each sheet. Sprinkle cheese evenly over the pepperoni. Sprinkle each sheet with oregano, poultry seasoning, and black pepper. Distribute the olive wedges evenly over the cheese.
   
   
3. Brush the top strip of uncovered pastry with beaten egg. (Reserve any unused egg.) Roll pastry from bottom to top, forming tight cylinders. Wrap with plastic and chill for several hours.
   
   
4. To prepare: Preheat oven to 350 degrees (F). Remove plastic wrap and brush roll with reserved egg. Cut each roll into 12 even slices. Place on parchment-paper-lined baking sheet. Bake for 15 minutes. Serve hot, or cool on wire racks.
   
   Makes 24 servings.