Pepperoni Pastries – Holiday Appetizer

Pepperoni Pastries

Pepperoni Pastries are an easy, holiday appetizer idea. Remember to Like, Comment and Share.

Pepperoni Pastries

Looking for an easy appetizer idea for your next holiday party? While tried and true options like chips, meatballs, crackers and cheese are always good standbys. Wouldn’t it be fun to serve something a little different that adds a touch of flair? These Pepperoni Pastries fit that bill perfectly.

One of the things that makes this appetizer a favorite of mine, is that it uses ready-made puff pastry.  Working with puff pastry is really quite easy. Just be sure to thaw it for the required time (about 40 minutes) before you assemble the pastry rolls. I also love the fact that is uses easy to find ingredients like; pepperoni, Parmesan, dried herbs and honey Dijon mustard (you can mix 1 part honey into 2 parts Dijon to create your own honey Dijon mustard.)

Make Ahead Option

Once you make the pastries, they need to be refrigerated for about 30 minutes to firm them up before slicing and baking. The great news, is that you can make them a day ahead. That means all you have to do is slice and bake the day of your gathering. Then, voila – you have a snazzy, warm holiday appetizer! This recipe actually makes 2 rolls, which yields about 50 pieces. I only needed 1 roll for a gathering I had with neighbors earlier this week. I popped the other roll into the freezer. My plan is to thaw that roll (for 40 minutes), then slice and bake it for a party this weekend. Not 100% sure how that will work, but I decided to give it a try since I ended up with an an extra roll.

Pepperoni Pastries


  • 1/2 c. grated Parmesan cheese (or Asiago)
  • 3/4 tsp. dried thyme
  • 3/4 tsp. dried oregano (or you can use dried Italian herb blend to equal the amount of thyme & oregano)
  • 1/4 tsp. ground black pepper
  • 1 sheet frozen puff pastry (half of a 17.3 oz. package), thawed
  • 2 tbsp. honey Dijon mustard (or combine 1 part honey to 2 parts Dijon to make your own)
  • 2 ounces sliced pepperoni (about 24 1 1/2" diameter slices)
  • 1 large egg, beaten to blend
    Additional Items Required
  • plastic wrap
  • nonstick cooking spray
  • tinfoil


  • Mix first 4 ingredients in a medium bowl.
  • Cut puff pastry in half to form 2 rectangles. Spread 1 tbsp. of honey Dijon mustard over 1 puff pastry rectangle, leaving a 1" border at 1 long edge. Place half of the pepperoni in single layer on top of mustard. Top pepperoni with half of cheese mixture.
  • Brush 1" border with egg. Start rolling at side opposite the egg border, rolling the pastry like a jelly roll, sealing at the egg-coated edge. Wrap roll in plastic wrap and place, seam down, in refrigerator to chill for 30 minutes. Repeat process to make 2nd roll. Chill rolls for 30 minutes and up to 1 day.
  • Preheat oven to 400 degrees. Line 2 baking sheets with foil and spray lightly with nonstick cooking spray. Unwrap rolls and cut each pastry into approximately 25 slices, 1/4" thick. Place on prepared pans and bake for 15 minutes, or until golden brown. Transfer to serving platter and sprinkle with additional oregano or Italian dried herb blend, if desired.


Adapted from Bon Appetit October 2001 Pepperoni and Asiago Pinwheels recipe

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