Ingredients
- ½ cup grated Asiago cheese
- ¾ tsp dried thyme
- ¾ tsp dried oregano
- ¼ tsp ground black pepper
- 1 sheet frozen puff pastry, thawed (1/2 of 17.3 oz package)
- 2 Tbl honey-Dijon mustard
- 2 oz packaged sliced pepperoni (about 24 slices)
- 1 large egg, beaten to blend
Instructions
Mix first four ingredients and set aside. Cut puff pastry crosswise in half to form two rectangles. Spread one Tbl mustard over one pastry rectangle leaving a 1-inch border along one edge. Place half of pepperoni in a single layer atop mustard. Top pepperoni with one-half of the cheese. Brush plain border with beaten egg. Starting at side opposite of plain border, roll up pastry, sealing at egg-coated edge. Transfer seam-side down to a baking sheet. Repeat process with other pastry rectangle. Chill both rolls until firm, at least 30 minutes, or wrap and chill for a day. (Rolls can be wrapped and frozen at this point. Defrost overnight in refrigerator before proceeding.) Preheat oven to 400. Line a baking sheet with parchment and spray with cooking spray. Cut each pastry roll into about 30 ¼-inch thick rounds. Place on baking sheets and bake for about 30 minutes.
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