savory pinwheels

sometimes, my cookie baking goes in a slightly different direction! today we’re talking savory, and there’s nothing yummier than these savory pinwheels. easy to make, and even easier to eat! four simple ingredients, a little bit of fridge time, a little bit of oven time, and these little slices of heaven are ready to pop in your mouth.

what four ingredients, you may ask? puff pastry, genoa salami, dijon mustard and grated parmegiano reggiano cheese come together to create a simple, yet tasty delight!

okay, so maybe i’m stretching it a bit, saying it’s a cookie. but it’s baked, it’s got pastry dough, and it’s yummy. i’m calling it a cookie! that’s my story, and i’m sticking to it!

let me know what you think? savory appetizer or savory cookie? whichever way you choose, i do hope you’ll enjoy it!


savory pinwheels


2 sheets of puff pastry (you can make your own, or use the ready-to-bake ones from pepperidge farm)

1 lb. genoa salami, very thinly sliced at your deli counter

2 tablespoons country dijon mustard

3 tablespoons grated parmegiano reggiano cheese

flour to dust rolling surface

small bowl of warm water to ‘seal’ dough



  1. on a lightly floured board, roll out 1 sheet of puff pastry to approximately 12 x 9 rectangle.
  2. spread a thin layer of dijon mustard to cover the pastry.
  3. add the salami, overlapping the slices so no portion of the pastry is showing.
  4. sprinkle the grated parmegiano reggiano lightly over the entire surface.
  5. working with the longer edge, roll tightly until the entire pastry sheet is rolled up into a log. using a pastry brush, lightly work the warm water along the ‘finished’ portion of the roll, basically using the water as a ‘glue’ to seal the edge of the pastry to itself.
  6. repeat steps 1-5 with second sheet of puff pastry.
  7. roll tightly in aluminum foil, and refrigerate for about 30 minutes to let the pastry ‘seal’ set and make the dough more manageable to slice.
  8. preheat your oven to 400 degrees. line baking sheets with parchment paper.
  9. remove logs from fridge, and on cutting board, lightly sprinkled with flour, slice into 1/8″ to 1/4″ slices. place the slices onto your prepared baking sheet.
  10. bake for 14-17 minutes, depending on your preference (lighter/chewier or a bit darker/crunchier)
  11. remove from oven, placing pinwheels on wire rack for cooling.
  12. can be eaten warm out of the oven, or at room temperature.
  13. enjoy!

<yield: about 75 pinwheels>


Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

Leave a Reply