Easy Asiago And Pepperoni Pinwheels Recipes

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EASY ASIAGO OLIVE ROLLS



Easy Asiago Olive Rolls image

Try this recipe for delicious Asiago and olive rolls, made easy using Pillsbury™ pizza crust - these savory pinwheels are a wonderful appetizer or addition to any bread basket.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 10

Number Of Ingredients 5

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4 cup refrigerated olive tapenade
1/2 cup grated Asiago cheese
1 teaspoon chopped fresh rosemary leaves
1 tablespoon butter or margarine, melted

Steps:

  • Heat oven to 450°F. Spray 9-inch round cake pan with cooking spray.
  • On lightly floured surface, unroll dough. Spread olive tapenade over dough to within 1/4 inch of edge. Sprinkle with cheese and 1 teaspoon rosemary. Starting at long side, gently roll up dough. Cut into 10 (11/4-inch-thick) slices. Place slices in cake pan. Brush tops of slices with melted butter.
  • Bake 15 to 20 minutes or until golden. Serve warm.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg

PEPPERONI PINWHEELS



Pepperoni Pinwheels image

These golden brown rounds from field editor Vikki Rebholz of West Chester, Ohio, have lots of pepperoni flavor. "They're easy to make, and really good!" says Vikki.

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 large egg, separated
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • Preheat oven to 375°. In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into 4 rectangles; seal perforations. , Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into 6 slices. , Place cut side down on greased baking sheets; brush tops with egg white. Bake until golden brown, 12-15 minutes. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 122 calories, Fat 8g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 291mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

PEPPERONI AND ASIAGO PINWHEELS



Pepperoni and Asiago Pinwheels image

Categories     Cheese     Pork     Bake     Kid-Friendly     Sausage     Phyllo/Puff Pastry Dough     Bon Appétit     Small Plates

Yield Makes about 60 pinwheels

Number Of Ingredients 9

1/2 cup grated Asiago cheese*
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
2 tablespoons honey-Dijon mustard
2 ounces packaged sliced pepperoni (about twenty-four 1 1/2-inch-diameter slices)
1 large egg, beaten to blend
Nonstick vegetable oil cooking spray

Steps:

  • Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day. Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve.
  • *Available at specialty foods stores and some supermarkets.

EASY ASIAGO AND PEPPERONI PINWHEELS



Easy Asiago and Pepperoni Pinwheels image

These hors d'oeuvres are totally addictive, there flakey and so easy to prepare, these are the perfect party food, or make them for an evening snack, you won't be able to stop eating them, they are that good! The rolls can be fully prepared and wrapped, then refrigerated for up to 24 hours in advance to be baked later.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h15m

Yield 60 pinwheels (approx)

Number Of Ingredients 8

1/2 cup grated asiago cheese, can use slightly more if desired
1/2-3/4 teaspoon dried thyme (rubbed between fingers to release the flavor)
3/4 teaspoon dried oregano
black pepper
1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package)
2 tablespoons Dijon mustard
2 ounces packaged sliced pepperoni (about twenty-six 1-1/2-inch diameter slices)
1 large egg, slighty beaten

Steps:

  • In a bowl, mix together cheese, thyme, oregano and black pepper (I use about 1/4 teaspoon black pepper for this).
  • Cut the puff pastry in half to form 2 rectangles.
  • Spread 1 tablespoon mustard over 1 puff pastry rectangle (leaving a 1-inch untouched border at the long edge).
  • Place half of the pepperoni (13 slices) in a single layer on top of mustard.
  • Top pepperoni with half of cheese mixture.
  • Brush the untouched border with egg.
  • Starting at side opposite the plain border, roll up pastry sealing at egg-coated edge.
  • Transfer pastry roll (seam-side down) to a medium baking sheet.
  • Repeat with remaining pastry rectangle, mustard, pepperoni, cheese misture and egg.
  • Chill rolls until firm (about 30-40 minutes) or you can wrap and refrigerate the rolls for up to 1 day.
  • Set oven to 400 degrees.
  • Line two baking sheets with foil and lightly spray with non-stick cooking spray.
  • Cut each pastry roll into about 30 (1/4-inch thick slices).
  • Transfer the pinwheels to prepared baking sheets.
  • Bake until golden (about 15 minutes).
  • Transfer to a platter and serve.

Nutrition Facts : Calories 28.5, Fat 2, SaturatedFat 0.6, Cholesterol 4.6, Sodium 33.6, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 0.6

PEPPERONI AND ASIAGO PINWHEELS



Pepperoni and Asiago Pinwheels image

I am gonna change this up and use crescent rolls. I love asiago cheese.

Provided by Kimi Gaines @kimijo

Categories     Meat Appetizers

Number Of Ingredients 8

1/2 cup(s) asiago cheese, grated
3/4 teaspoon(s) dried thyme
3/4 teaspoon(s) dried oregano
1/4 teaspoon(s) ground pepper
2 package(s) crescent rolls
2 tablespoon(s) dijon mustard
24 - pepperoni slices
1 - egg, beaten

Steps:

  • Mix first 4 ingredients in medium bowl. Roll out crescent rolls and make sure creases are rolled out to make a sheet. Spread 1 tbs mustard over each sheet. Place 1/2 of pepperoni in a single layer atop mustard. Top pepperoni with half of cheese mixture.
  • Starting on opposite side roll pastry. Transfer to roll to baking sheet seam side down and refrigerate for 1hr. Cut roll into 1/4 inch slices.
  • Bake at 400F for 15 minutes.

PEPPERONI AND ASIAGO PINWHEELS



PEPPERONI AND ASIAGO PINWHEELS image

Categories     Beef     Appetizer     Bake

Number Of Ingredients 8

1/2 cup grated Asiago cheese
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 sheet frozen puff pastry shell, thawed
2 ounces sliced pepperoni
2 tablespoons Honey Dijon Mustard
1 large egg, beaten

Steps:

  • Mix first 4 ingredients in medium bowl. Cut puff pastry shell in half, to from two rectangles. Spread 1 tablespoon of mustard over each pastry shell, leaving a 1 inch plain border along 1 long edge. Place pepperoni on top of mustard. Top pepperoni with cheese mixture. Brush plain edge with beaten egg. Roll into logs, sealing at the egg coated edge. Chill until firm, at least 30 minutes and up to 1 day. Preheat oven to 400 degrees. Cut each log into 1/2" slices, arrange on baking sheets and bake for approx. 12 minutes. Transfer to platter and serve warm.

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  • Mix first 4 ingredients in medium bowl. Cut puff pastry crosswise in half to form 2 rectangles. Spread 1 tablespoon mustard over 1 puff pastry rectangle, leaving 1-inch plain border at 1 long edge. Place half of pepperoni in single layer atop mustard. Top pepperoni with half of cheese mixture. Brush plain border with egg. Starting at side opposite plain border, roll up pastry, sealing at egg-coated edge. Transfer pastry roll, seam side down, to medium baking sheet. Repeat with remaining pastry rectangle, mustard, pepperoni, cheese mixture, and egg. Chill rolls until firm, about 30 minutes, or wrap and chill up to 1 day.
  • Preheat oven to 400°F. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray. Cut each pastry roll into about thirty 1/4-inch-thick rounds. Transfer pinwheels to prepared sheets. Bake until golden, about 15 minutes. Transfer to platter; serve.


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