Pepperoni Puff Pinwheels

Mix the asiago cheese, oregano, thyme, and pepper in a bowl.

Cut each pastry sheet in half to form rectangles. Spread 1 Tablespoon of mustard on one rectangle, leaving one clean inch along one of the long edges. Place a single layer of pepperoni on top of the mustard, then sprinkle 1/4 cup of the cheese mixture on top of the pepperoni. Brush egg on the clean inch border of the puff pastry. Starting on the long edge of the rectangle, roll the puff pastry up so that the egg edge seals the outside. Pinch closed. Repeat with remaining pastry rectangles, cheese and pepperoni.

Place rolled pastries on a cookie sheet to chill for 30 minutes in the fridge.

Preheat oven to 425 degrees F. Line a cookie sheet with aluminum foil, and spray the foil lightly with cooking spray (caution: they WILL stick to the foil if you don’t grease it!).

Slice each pastry roll into 1/4-inch slices, and lay flat on the cookie sheet. Bake for 15 minutes until golden.