½ cup Grated Asiago cheese
¾ teaspoon Dried thyme
¾ teaspoon Dried oregano
¼ teaspoon Ground black pepper
½ package Frozen puff pastry, thawed*
2 tablespoons Honey-Dijon mustard
24 Pepperoni slices, cut as thin as possible
1 Large egg, beaten to blend
Non-stick vegetable oil cooking spray
Mix first 4 ingredients in medium bowl.
Roll puff pastry on a lightly floured surface. It must be large enough to place four pepperoni slices across the width and 6 slices along the length.
Cut puff pastry crosswise in half to form 2 rectangles.
Lightly spread 1 tbsp mustard over one puff pastry rectangle, leaving 1 inch plain border at one 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. Line 2 baking sheets with foil. Lightly spray with vegetable oil spray.
Cut each pastry roll into about thirty ¼ inch thick rounds. Transfer pinwheels to prepared sheets.
Bake until golden, about 15 minutes. Transfer to platter; serve.