Salami and Cheese Puff Pastry Pinwheels Recipe

If you’re looking for a snack that’s as delightful to eat as it is easy to make, then this Salami and Cheese Puff Pastry Pinwheels Recipe will quickly become your new go-to. I absolutely love how these golden, flaky pinwheels come together with just a handful of ingredients, delivering a perfect cheesy, savory bite every time. Whether you’re prepping for a party, a family gathering, or a simple treat to enjoy with your afternoon coffee, these pinwheels are sure to impress. Stick around—I promise this recipe is fan-freaking-tastic and super straightforward!

this Recipe

Ingredients You’ll Need

The magic of this Salami and Cheese Puff Pastry Pinwheels Recipe lies in combining flaky, buttery pastry with spicy mustard and a hearty filling of salami and melty cheese. I love choosing Colby Jack because it melts just right, and the coarse ground mustard adds a subtle, tangy kick. Grab the freshest puff pastry you can find—you’ll notice the difference immediately.

• Puff Pastry: Make sure it’s thawed but still cold for easy rolling and crisp layers.
• Coarse Ground Mustard: Adds a zesty depth; don’t substitute smooth mustard—it changes the texture and flavor.
• Hard Salami: Chopped into small pieces so each pinwheel gets a good meat punch without overpowering.
• Colby Jack Cheese: Grated, for even melting—feel free to swap with your favorite semi-hard cheese.
• Egg: Mixed with water for brushing, this egg wash delivers that irresistible golden shine.
• Water: Just a tablespoon to loosen up the egg for the wash.

Variations

One of the things I adore about this Salami and Cheese Puff Pastry Pinwheels Recipe is how easy it is to make it your own. Over time, I’ve tried a few tweaks to suit different taste buds or dietary preferences, and you might find yourself experimenting too!

• Swap the Meat: I’ve made these with pepperoni or thinly sliced prosciutto, both giving a nice twist—pepperoni adds spice, and prosciutto brings a touch of elegance.
• Cheese Options: Mozzarella, cheddar, or even smoked gouda work wonderfully if you want a different flavor profile.
• Make It Vegetarian: Skip the salami and add sautéed mushrooms or sun-dried tomatoes for a savory veggie-packed version that doesn’t skimp on flavor.
• Spice It Up: Adding a pinch of red pepper flakes to the mustard layer woke up my pinwheels in a fun way—give it a go if you like a bit of heat.

How to Make Salami and Cheese Puff Pastry Pinwheels Recipe

Step 1: Roll Out Your Puff Pastry Perfectly

Start by rolling each sheet of puff pastry into a roughly 11 by 16-inch rectangle. I find doing this on a lightly floured surface helps prevent sticking. Keep the dough cold but pliable—too warm and it gets sticky and hard to work with. When I first tried rolling from the package as-is, the layers wouldn’t puff up correctly, so this makes a big difference!

Step 2: Spread Mustard and Layer the Goodies

Next, spread 2 tablespoons of coarse ground mustard evenly over each pastry sheet. Don’t skip this step—it’s what gives these pinwheels their zing! Then sprinkle half of the grated cheese and chopped salami evenly over the mustard on each sheet. Make sure you distribute everything well, so every bite is balanced and delicious.

Step 3: Roll, Seal, and Refrigerate

Carefully roll each sheet into a tight log. I like to start from the longer edge to get more pinwheels from each sheet. Mix the egg with 1 tablespoon of water to make an egg wash, and brush this along the edge of the rolled pastry to seal it tight. This step stops the log from unraveling when baking. Wrap each log tightly in plastic wrap and pop them into the fridge for at least an hour—this chilling step makes slicing so much cleaner and easier!

Step 4: Slice and Prep for Baking

Once chilled, unwrap the logs and slice them into ½-inch pieces. I usually discard the ends since they’re often uneven, but if you like, you can bake them separately for a little snack. Place the slices on a parchment-lined baking sheet, and gently reshape each into a neat circle if they lost their round form. Brush the tops with more egg wash before baking for that gorgeous golden finish.

Step 5: Bake to Flaky Perfection

Preheat your oven to 400°F (200°C) and bake the pinwheels for 25 minutes or until they’re puffed up and golden brown. I learned the hard way to fully preheat the oven for the best puff and crisp—don’t rush this part! Once baked, let them cool slightly—you can enjoy them warm or at room temperature.

How to Serve Salami and Cheese Puff Pastry Pinwheels Recipe

Garnishes

I like to sprinkle freshly chopped parsley over the pinwheels just before serving—it adds a pop of color and brightness that balances out the richness perfectly. If you’re wanting to elevate it even more, a light drizzle of honey mustard or a side of marinara for dipping is fantastic for adding extra flavor pops.

Side Dishes

These pinwheels pair beautifully with a crisp green salad or a platter of olives and roasted vegetables for a fuller meal. During game day or parties, I like to serve them alongside a spicy tomato chutney or a cool ranch dip—both are crowd-pleasers every time.

Creative Ways to Present

For special occasions, I’ve arranged these pinwheels on a beautiful wooden board in circular patterns with little bowls of mustard and dips nestled between. You can also thread a few on cocktail skewers with cherry tomatoes and basil leaves for fun finger foods that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well when stored in an airtight container in the fridge for up to 3 days. I usually arrange them in a single layer with parchment paper between to keep them crisp and prevent sticking together. When you’re ready to eat, they still have that buttery, flaky texture, which is a win!

Freezing

This Salami and Cheese Puff Pastry Pinwheels Recipe freezes wonderfully. After slicing the logs but before baking, lay the pinwheels out on a baking sheet and freeze until firm, then transfer to a freezer bag. When you want to bake, pop them straight from the freezer onto a parchment-lined sheet and bake, adding a few extra minutes to the baking time.

Reheating

To reheat, I prefer popping the pinwheels in a 350°F oven for about 5–7 minutes to crisp back up without drying out. Microwaving makes them soggy, so avoid that if you want to keep that delightful puff pastry crunch.

FAQs

Final Thoughts

Honestly, this Salami and Cheese Puff Pastry Pinwheels Recipe holds a special spot in my kitchen repertoire. It’s the kind of recipe that delivers impressive results with minimal fuss—perfect when you want to share something homemade but don’t have hours to spend in the kitchen. Every time I serve these up, I’m reminded how simple ingredients can make magic when combined just right. I hope you give these pinwheels a try and enjoy every flaky, cheesy bite like I do. Trust me—once you try them, they’ll be a staple for gatherings and snack cravings alike!

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