Olive, Pepper and Asiago Pinwheels



1 pkg frozen puff pastry, thawed
1/2 cup grated Asiago cheese
1/4 cup finely chopped roasted red pepper
1/4 cup finely chopped pitted black olives
1 tbsp chopped fresh parsley
1/2 tsp dried oregano
1/4 tsp each salt and pepper
2 tbsp Dijon mustard

1. On lightly floured surface, roll out half of the pastry to 12-inch square. In bowl, combine cheese, red pepper, olives, parsley, oregano, salt and pepper.
2. Spread half of the mustard over pastry. Leaving 1/2-inch border, sprinkle evenly with half of the cheese mixture. Roll up jelly roll-style; using serrated knife, cut into 1/2-inch thick slices. Repeat with remaining pastry, mustard and cheese mixture. (Make-ahead: Freeze on baking sheet until firm. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake from frozen.)
3. Bake on baking sheet in 425°F oven until golden, about 15 minutes.

Additional Information Tip: You can also wrap the uncut rolls in plastic wrap, overwrap with heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator for 30 minutes, then slice and bake as directed.

Servings: 40

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