Thursday, October 29, 2009

Pink Julep in the Kitchen: A Great Recipe for Your Holiday Parties!




I just love my new Bon Appetit Cookbook! I'll admit that many of the recipes are too hard for me at this stage, however I'm excited to work up to it!

With Halloween around the corner, I've decided to bring some snacks into the office tomorrow! I typically bring cookies, cupcakes, etc. but there's one person in the office who doesn't enjoy sweets and I hate to leave her out! So last night I made Pepperoni & Parmesan Pinwheels and arranged them neatly on a little Halloween tray! They're delish! This super easy recipe yeilds 60 pieces so it's a perfect option if you're making your own hors d'oeuvres for upcoming holiday parties as it won't take you too much time and will feed loads during your cocktail hour! Also, you can prepare these the day before, wrap them and chill in the fridge, then pop them out and bake just in time to serve nice and warm! SO EASY and super tasty!!! Hubby ate like 10 of them!


Ingredients
1/2 cup grated Asiago cheese (use parmesan if you can't find Asiago - I did)
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 (I used Pepperidge Farm)
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

Preparation
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.

Happy cooking!!!

xoxo,
Pink Julep!
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4 comments

  1. I really enjoyed this beautiful space friend. I will keep you visiting. A hug Limoeiro Manoel de Recife-PE.
    Food blogs below:
    http://www.comunidaderecife.blogspot.com/
    http://www.manoellimoeiro.blogspot.com/

    Recife-PE., October 29, 2009. thursday

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  2. They look great! Thanks for the suggestion! :)

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  3. That looks yummy! I'm going to have to steal it and try it! :) Thx for sharing!

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  4. I love pinwheels!! And, I just started getting the Bon Appetit magazine, and I love the recipes=)

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