Description
These Salami and Cheese Pinwheels are a delightful savory appetizer featuring flaky puff pastry rolled with coarse ground mustard, hard salami, and melted Colby Jack cheese. Perfect for parties or snack time, these pinwheels are crispy on the outside and packed with flavorful fillings inside.
Ingredients
Scale
Pastry
- 2 sheets puff pastry
Filling
- 4 Tablespoons coarse ground mustard
- 1 cup hard salami, chopped
- 8 ounces Colby Jack cheese, grated
Egg Wash
- 1 egg
- 1 Tablespoon water
Instructions
- Roll out puff pastry: Roll out each sheet of puff pastry into a rectangle approximately 11 inches by 16 inches to create an even surface for spreading the mustard and layering fillings.
- Spread mustard: Spread 2 tablespoons of coarse ground mustard evenly over each puff pastry sheet, covering the entire surface for a tangy flavor base.
- Add cheese and salami: Sprinkle half of the grated Colby Jack cheese and half of the chopped salami evenly over the mustard layer on each pastry sheet to ensure every bite is flavorful.
- Roll the pastry: Carefully roll each puff pastry sheet into a log shape, starting from one long edge to the other, creating tight rolls without gaps.
- Seal the edges: Mix the egg and 1 tablespoon of water to make an egg wash. Use a pastry brush to brush the egg wash along the edge of each rolled pastry log to help seal and hold the shape together.
- Chill the rolls: Wrap each rolled puff pastry log tightly in plastic wrap and place it on a flat surface in the refrigerator. Chill for at least one hour, or up to 24 hours, to firm up the dough for easier slicing.
- Slice into pinwheels: Remove the rolls from the fridge and unwrap. Using a sharp knife, slice each roll into ½-inch thick pieces. Place the pinwheels on a baking sheet lined with parchment paper, gently reshaping each slice into a neat circle if needed. Discard the ends.
- Brush with egg wash: Brush the tops of all pinwheels with the remaining egg wash to promote golden, glossy baking results.
- Bake: Preheat your oven to 400°F (204°C). Bake the pinwheels on the lined baking sheet for 25 minutes until they are puffed and golden brown on top.
- Serve: Allow the pinwheels to cool slightly, then serve warm or at room temperature as a delicious appetizer or snack.
Notes
- Fully preheat the oven to 400°F before baking to ensure even puff and golden crust.
- Chilling the puff pastry rolls is essential to achieve clean slices and prevent filling from oozing out during baking.
- These pinwheels can be made up to 24 hours in advance and stored refrigerated before baking.
- Nutritional information is an estimate and can vary depending on exact ingredient brands and quantities used.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 90
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.3g
- Protein: 3g
- Cholesterol: 20mg
