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Puff Pastry Pinwheels



1 sheet puff pastry, thawed

1/3 cup spicy grainy mustard

1 tablespoon Extra Virgin Olive Oil

¼ pound Genoa Salami, thinly sliced

1 cup grated Asiago or Swiss Cheese



Roll the pastry sheet out into a 12 x 13 inch rectangle on a lightly floured surface

Combine the mustard and olive in a small bowl.

Brush evenly over the pastry dough.

Overlap slices of salami over the top of the mustard, covering the surface of the dough

Sprinkle the cheese evenly over the salami.

Roll dough up from longest side nearest you into a tight roll.

Pinch seams closed.

Refrigerate for a couple of hours.

Cut ½ inch thick rounds from the roll and place them on parchment lined baking sheets.

Bake at 375F until golden brown and puffed. Serve warm.


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