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I stumbled upon these Savory Cheese Pinwheels when hosting a baby shower, and they've become my go-to party starter ever since. Something magical happens when the flaky dough wraps around tangy mustard, crisp salami and gooey cheese. I can't help but smile when guests take their first bite and that delightful mix of crunchy and melty textures hits their taste buds.
Simple Ingredients for Tasty Pinwheels
- Puff Pastry: 2 sheets completely thawed. I grab extras whenever I shop to have them ready for surprise visitors.
- Country Dijon Mustard: ½ cup. Those little mustard seeds make all the difference in flavor.
- Fresh Rosemary: 1 tbsp chopped finely, straight from my pots outside when the weather allows.
- Salami: ½ lb cut ultra-thin. The folks at my deli know to slice it almost see-through for me.
- Jack Cheese: 3 cups grated fresh. Don't grab the bagged stuff—it just won't melt right.
- Eggs: 2 large to give your pinwheels that stunning amber color when baked.
Easy Cooking Steps
- Oven Ready
- Crank your oven to 400°F. Don't forget to put parchment on your baking sheets to avoid any sticky situations.
- Pastry Time
- Let your pastry sit out for 30 minutes. Sprinkle some flour on your work area, open the sheets and gently flatten any folds.
- Build Your Layers
- Smear the Dijon across the dough but leave a small edge bare. Add rosemary sprinkles, lay down your paper-thin salami, and cover everything with that mountain of cheese.
- Time to Roll
- Paint the bare edge with beaten egg and roll the whole thing up tightly. Repeat for your second pastry sheet.
- Cut and Arrange
- Slice into half-inch pieces and place them on your prepared sheets with some room between each.
- Last Prep Step
- Brush egg wash over the tops and stick them in the oven for around 18 minutes until they puff up and turn golden.
- Ready to Serve
- Put them out while they're still warm and watch how quickly they vanish!
My Favorite Insider Tricks
- Flavor Boost: Try adding a bit of black pepper or grated Parmesan on the outside before they go in the oven—it's absolutely wonderful.
- Time Saver: You can get these ready and rolled the day before and just keep them chilled until you need to bake.
- New Twists: Feel free to swap the salami for prosciutto or ham when you want something different.
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Where These Tasty Treats Came From
I created these pinwheels back when I needed something that looked fancy but didn't chain me to the kitchen. Now my friends and family ask for them at every get-together. There's something about how the cheese turns all gooey and the pastry gets those beautiful golden layers that makes everyone grab seconds. They're always the empty plate at parties before anything else gets touched!
Frequently Asked Questions
- → Why’s it important to thaw puff pastry?
If it’s still frozen, the pastry will crack when you try to unfold it. Let it soften enough to bend, but keep it cold.
- → Can these be prepped early?
You can roll and wrap them a day ahead. Just slice and bake fresh when you're ready. They'll stay crispy this way.
- → Why’d my pinwheels fall apart?
Roll them snugly and seal the edge using some egg wash. Chilling the log before cutting makes it easier to keep them together.
- → What cheeses can I use instead?
Any cheese that melts nicely! Gruyere, Swiss, or cheddar are great choices. Skip soft ones that could drip out.
- → Can I swap salami for another meat?
Absolutely! Thin slices of ham, pepperoni, or prosciutto would taste amazing too.