Savory pinwheels were (and still are) an entertaining staple in my house growing up, and now I know why. These pinwheels are a cocktail party dream. You can make them ahead of time, they bake straight from the freezer and are easily adaptable to different tastes. I always loved eating the ones my mom would make, and I know these will be in my entertaining repetoire for years!
This is more a method than a recipe. I made the pinwheels using homemade pimento cheese as the filling, keeping with my Southern theme, but you could easily use a different filling. My mom’s standard is mustard, grated cheese, and salami. Delicious.
Pimiento Cheese Pinwheels
- Pimiento cheese, or filling of your choice.
- I made pimiento cheese following this recipe. Slight modification…I added about 1/3 a cup of cream cheese and just under the cup of mayo the recipe calls for. I mixed it all together in my stand mixer.
- Pre-made puff pastry
To assemble (can be done in advance):
Thaw puff pastry until it can be rolled out. Lightly flour your work surface and rolling pin. Roll the puff pastry out to approximately a15x15 inch square, or until the puff pastry is thin, but does not easily tear. Spread a thin layer of pimiento cheese over the whole pastry, leaving a ½ inch border on all sides.
If pimiento cheese is not your thing, try topping with:
- A thin layer of deli mustard, grated cheese and salami
- Pesto, mozzarella and sundried tomatoes
- Honey mustard, turkey and swiss
Starting from the right side of the dough, roll the pastry up to form a log. Wrap the log in wax paper (to prevent sticking) and then tin foil (to seal) and put it in the freezer. This can be frozen for several weeks. If you want to bake the pinwheels right away, I would still recommend freezing the log for 15-20 minutes, to firm it up. Makes slicing a lot easier!
Preheat the oven to 400 degrees. Remove pinwheel log from the freezer and unwrap. Using a very sharp knife, slice the log into thin rounds, less than a ¼ inch. Spray a baking sheet with non-stick spray, or cover with parchment paper. Lay the pinwheel down, about an inch apart. Bake for 10-15 minutes, or until puffed up and lightly browned. Cool and serve.