*Puff Pastry Pepperoni Bites
Applegate Uncured Pork & Beef Pepperoni, 5 oz._THUMBNAIL
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Aussie Bakery Puff Pastry, 16oz._THUMBNAIL
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Cave Aged Gruyere 8oz._THUMBNAIL
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Jaime Farms Local Organic Eggs, 1 Dozen_THUMBNAIL
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Sage Bunch, ea._THUMBNAIL
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Puff Pastry Pepperoni Bites

  • 1/2 cup finely grated Gruyere cheese
  • 1 tsp fresh sage, finely diced
  • 1/4 tsp pepper
  • 1 puff pastry sheet, thawed
  • 2  TB Dijon mustard
  • 2 ounces packaged sliced pepperoni
  • 1 egg. lightly beaten

Mix the Gruyere, sage, and pepper together in a small bowl.
Lay the puff pastry on a lightly floured surface with the short side closest to you.
Cut in half crosswise. Arrange the longs sides closest to you.
Spread the mustard evenly over both sheets of puff pastry, leaving a 1-inch border at the top edge.
Arrange the pepperoni in a single layer over the mustard on both sheets.
Top with Gruyere mixture.
Brush the farthest side of each half with the egg.
Roll the puff pastry tightly from the closest edge towards the egg-coated edge.
Lay the puff pastry logs seam side down on a baking sheet and chill until firm,  about 30 minutes.
Preheat oven to 400"F.
Cut the logs into 1/4-inch-thick slices and arrange cut side down, 1 inch apart on a parchment paper-lined baking sheet. 
Bake, one sheet at a time, in the middle of the oven until golden, about 14 minutes.
Serve warm.             

Yields  48 pinwheels.

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