10 Minute Parmesan and Mustard Pinwheels

By • December 2, 2012 3 Comments

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Author Notes: This is a great, simple hors d'oeuvre to throw together for last-minute entertaining.Merrill Stubbs

Makes about 40

  • 1 sheet frozen puff pastry, thawed, or homemade puff pastry
  • 2 tablespoons Dijon mustard
  • 1/2 cup grated Parmesan cheese (or use whatever hard cheese you like)
  • 1/2 teaspoon freshly ground black pepper (optional)
  1. Heat the oven to 375 degrees and line two baking sheets with parchment.
  2. Lay the puff pastry on a lightly floured surface. Roll it into a rectangle about 14 by 10 inches that's about 1/8 inch thick.
  3. Working quickly, brush the mustard over the entire sheet of dough. Sprinkle the cheese evenly over the mustard, followed by the pepper if using.
  4. Starting with one of the short sides of the rectangle, roll the dough into a compact log. (At this point you can wrap the log and keep it in the refrigerator or the freezer until you're ready to bake the pinwheels.)
  5. To make the pinwheels, using a very sharp knife slice the log into 1/4-inch wheels and arrange them at least an inch apart on the baking sheets. Bake the pinwheels for about 10 minutes, until they are golden brown and crisp. Let them cool for a few minutes before serving.

More Great Recipes: Cheese & Dairy|Appetizers|Bread, Rolls & Muffins|Hors d'oeuvres|Snacks

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Comments (3) Questions (1)


12 days ago [email protected]

Made these with three alterations:
-doubled up on the mustard with a sweet yellow / dijon mix
-added sheets of prosciutto

Baked for 10 minutes longer than recipe called for, could be because my extra ingredients, or could be the oven.

They were so delicious, my boyfriend (who never helps, just watches and compliments) OFFERED to help me take them out of oven and plate them. (Turns out it was so he could eat as many warm as possible)


over 2 years ago ejm

I've been making something similar for years - and agree - they are great, easy and freeze well for quick treats on demand. My version is often comte cheese and some proscuitto. Whatever you use the mustard adds a lot so don't forget it.


over 2 years ago CarlaCooks

I made these last night and they were great! I found that they needed closer to 12 minutes in the oven. I used whole-grain mustard instead of Dijon, but I'm sure the Dijon would lovely. I also made a batch with goat cheese and roasted tomato pesto... super yummy. Thanks for a great recipe!