Pepperoni Asiago Pinwheels

These pepperoni and asiago pizza pinwheels have become my go-to party appetizer for any occasion, from casual game days to holiday gatherings. The combination of flaky puff pastry, spicy pepperoni, and rich asiago cheese creates an irresistible bite-sized treat that always disappears within minutes.

I first made these pinwheels for a Christmas gathering at my mother's house, bringing a touch of Italian flavor to our traditional holiday feast. Ever since then, they've become the most requested appetizer when friends hear I'm bringing something to share.

Ingredients

• Puff pastry sheet: One frozen sheet thawed properly ensures those delicious flaky layers
• Pepperoni slices: Look for thinly sliced pepperoni for easier rolling and even distribution
• Asiago cheese: The nutty robust flavor adds sophistication beyond regular mozzarella
• Parmesan cheese: A finishing sprinkle adds the perfect savory touch
• Dried oregano: This classic pizza herb enhances the authentic Italian flavors
• Pizza sauce: Choose a high quality sauce for dipping or make your own for maximum flavor

Step-by-Step Instructions

Prepare the pastry:

Roll out thawed puff pastry on a lightly floured surface until you reach a 12x15 inch rectangle. This provides the perfect thickness for properly cooking through while maintaining flakiness. Make sure the pastry is evenly rolled with no thin spots that might tear during rolling.

Layer the ingredients:

Arrange pepperoni slices evenly across the pastry surface, leaving a half-inch border around all edges. The border ensures proper sealing when rolled. Next, sprinkle the shredded asiago cheese evenly over the pepperoni layer. The cheese acts as a binding agent while adding rich flavor to every bite.

Roll and seal:

Starting with the long edge, tightly roll the pastry jelly-roll style, keeping tension consistent for an even spiral. Brush the final edge with a small amount of water and pinch firmly to create a secure seal. A proper seal prevents unraveling during the freezing and baking stages.

Chill for perfect slicing:

Wrap the roll tightly in plastic wrap and freeze for exactly 20 minutes. This brief freezing time firms the roll just enough for clean slicing without freezing it solid. The chilling step is crucial for maintaining the perfect spiral shape during cutting.

Slice and bake:

Using a sharp knife, cut the chilled roll into half-inch slices. Place slices flat side down on a parchment-lined baking sheet, allowing about an inch between each pinwheel for expansion. Bake in a preheated 375°F oven for 15 minutes until golden brown and puffed.

Garnish and serve:

Immediately after removing from the oven, sprinkle with freshly grated parmesan cheese and a light dusting of dried oregano. Serve with warm pizza sauce for dipping. The contrasting temperatures of warm pinwheels and hot sauce enhance the overall eating experience.

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The asiago cheese truly makes these pinwheels special. I discovered this combination when experimenting with alternatives to mozzarella, and the nutty complexity of asiago created such a memorable flavor that my family now considers these a tradition. My nephew once ate twelve of these in one sitting, declaring them better than actual pizza.

Make-Ahead Magic

These pinwheels are perfect for busy hosts. You can prepare the entire roll up to two days ahead, keeping it tightly wrapped in the refrigerator. For longer storage, freeze the unsliced roll for up to a month. When ready to serve, simply thaw in the refrigerator overnight, slice, and bake according to the recipe directions. Already baked pinwheels can be refrigerated for up to three days and reheated in a 350°F oven for about 5 minutes.

Creative Variations

While the classic pepperoni version is always a hit, these pinwheels welcome adaptations. Try substituting the pepperoni with prosciutto for an elegant twist, or add a layer of fresh baby spinach for color and nutrition. Vegetarian guests will appreciate a version with roasted red peppers and mushrooms instead of pepperoni. The asiago can be swapped for smoked gouda, sharp cheddar, or even a blend of Italian cheeses when needed.

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Serving Suggestions

These pinwheels work beautifully alongside other finger foods at a buffet table. For a more substantial offering, pair them with a fresh green salad dressed simply with olive oil and balsamic vinegar. They also complement antipasto platters featuring olives, marinated vegetables, and cured meats. For drink pairings, try a medium-bodied Italian red wine like Chianti or a craft beer with caramel notes to complement the savory flavors.

Frequently Asked Questions About the Recipe

→ Can I make these pepperoni pinwheels ahead of time?

Yes! You can prepare the roll and keep it wrapped tightly in plastic in the freezer for up to 1 week. When ready to serve, simply slice and bake according to instructions. You can also bake them ahead and serve at room temperature.

→ What can I substitute for asiago cheese?

While asiago provides a distinct flavor, you can substitute with other firm cheeses like parmesan, pecorino romano, aged provolone, or even a sharp cheddar. Each will provide a different flavor profile but work well with the pepperoni.

→ How do I prevent the filling from falling out when slicing?

Make sure to roll the pastry tightly and chill thoroughly before slicing. Using a very sharp knife with a gentle sawing motion rather than pressing down helps maintain the spiral shape without pushing out the filling.

→ Can I add other toppings to these pinwheels?

Absolutely! Consider adding finely chopped bell peppers, olives, red onion, or herbs like basil. Just be careful not to overfill, as this can make rolling difficult and cause filling to leak during baking.

→ How should I store leftover pinwheels?

Store cooled leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. They're also delicious served cold or at room temperature.

→ Why does the recipe call for freezing the roll before slicing?

Freezing firms up the filled pastry roll, making it much easier to slice cleanly without squishing or distorting the spiral shape. This step helps maintain those beautiful pinwheel swirls when baked.