Description
Description Buttery, savory pinwheels filled with melty cheese and seasoned beef, perfect for parties and gatherings.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water or milk
- 8 ounces cream cheese, softened
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
- Pinch of cayenne pepper (optional)
- 12 ounces thinly sliced deli roast beef, roughly chopped
- 8 ounces thinly sliced deli smoked beef, roughly chopped
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 tablespoons fresh chives, finely chopped (optional)
- Fresh parsley, finely chopped (optional, for garnish)
- Extra Dijon mustard or creamy horseradish sauce (optional, for dipping)
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Instructions
- Thaw both sheets of frozen puff pastry according to package directions and unroll onto a floured surface.
- In a bowl, combine cream cheese, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, black pepper, and cayenne; mix until smooth.
- Chop the roast beef and smoked beef, and mix with chives if using.
- Mix shredded cheddar and Monterey Jack cheese in another bowl.
- Spread half of the creamy base on one puff pastry sheet, then layer half of the beef mixture and half of the cheese blend on top.
- Roll tightly from the long edge, seal the seam, and repeat with the second pastry sheet.
- Chill the logs for at least 30 minutes on a baking sheet.
- Preheat the oven to 400°F (200°C) and slice the chilled logs into ¾-inch rounds.
- Brush the tops with an egg wash and bake for 15–20 minutes until golden brown.
- Let cool for 5 minutes before serving, optionally with dipping sauces.
Notes
- Notes
- These pinwheels can be made ahead and frozen; bake directly from the freezer with additional time.