Pimiento Cheese Pinwheels

Thaw puff pastry until it can be rolled out. Lightly flour your work surface and rolling pin. Roll the puff pastry out to approximately a 15×15 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 cheese

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 wrap that in 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!

When ready to bake:

Preheat the oven to 400 degrees F. Remove pinwheel log from the freezer and unwrap. Using a very sharp knife, slice the log into thin rounds, less than a ¼ inch thick. Spray a baking sheet with non-stick spray, or cover with parchment paper. Lay the pinwheel slices down, about an inch apart. Bake for 10-15 minutes, or until puffed up and lightly browned. Cool and serve.