Monday, December 17, 2007



1 sheet frozen puff pastry (from 17.3-oz package) thawed
3 tablespoons country-style Dijon mustard
4 oz pepperoni chopped
1 cup shredded mozzarella cheese (4 oz)
2 teaspoons dried oregano leaves

1. On lightly floured surface, roll puff pastry into a 16x14 inch rectangle. Spread mustard over all of the pastry. Sprinkle pepperoni evenly over the mustard. Sprinkle cheese and oregano over the pepperoni.

2. Starting at the 16 inch side, tightly roll up the pastry; gently pinch edge into roll to seal. Wrap in plastic wrap and refrigerate 2-3 hours.

3. Heat oven to 425 degrees. Line cookie sheet with foil; lightly spray foil with cooking spray. Cut pastry into 1/2- inch slices. Place on cookie sheet.

4. Bake 15-20 minutes or until golden brown and slightly puffed. Serve warm.
32 appetizers
Prep time: 20 minutes Start to Finish: 3 Hr. 40 Min.

I was a bit worried it wouldn't stay warm enough, but everyone ate them so quickly they didn't have a chance to get cold. Yum- Yum!!
I'll be posting more recipes on my other blog********The Red Door Eats****** come check it out, add to it and enjoy!


Don Mills Diva said...

Those look great - I have to make a lot of aps after Christmas - might just give these a whirl. Thanks!

Lainey-Paney said...

those look so yummy!