Recipe: Pepper Jelly Pimento Cheese Pinwheels

From: Duplin Winery

Ingredients:
  • One 17-ounce package frozen puff pastry sheets, thawed
  • 12 ounces sharp cheddar cheese, grated
  • 1/2 cup mayonnaise
  • 1/3 cup Duplin Gourmet Muscadine Pepper Jelly
  • 3 teaspoons hot sauce
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • 1 cup Duplin Gourmet Muscadine Pepper Jelly for dipping
Directions:
  1. Place package of frozen puff pastry sheets in the refrigerator to thaw overnight.
  2. Place cheese, mayonnaise, Duplin Gourmet Muscadine Pepper Jelly, hot sauce and crushed garlic in a large bowl. Mix ingredients well.
  3. Preheat oven to 400 degrees.
  4. Line 2 large baking sheets with parchment paper.
  5. Unroll 1 sheet of thawed puff pastry on a work surface. Use a rolling pin to roll out pastry into 14-by-10-inch rectangle. Carefully spread half of the pimento cheese mixture on one sheet of puff pastry, leaving a 1-inch border of dough around the cheese. Unroll second sheet of puff pastry and repeat, spreading the remaining cheese mixture on the second sheet of puff pastry.
  6. Starting at the shorter end, gently roll up each sheet as you would a jelly roll. Pinch the end and bottom seams to secure.
  7. Carefully cut the rolls in to ½-inch-thick slices. Place slices at least 1 inch apart on prepared baking sheets. If both sheets do not fit in the oven, refrigerate one sheet while the other is baking.
  8. Bake pinwheels 15 to 20 minutes, until golden brown. Remove the pinwheels from the baking sheet and let cool on wire racks for 10 minutes.
  9. Place the 1 cup of Duplin Gourmet Muscadine Pepper Jelly in a small bowl. Heat jelly in the microwave for 30 seconds on high. Stir and pour into a fancy bowl.
  10. Serve pinwheels with the warmed Duplin Gourmet Muscadine Pepper Jelly as a dip.
  11. Makes about 40 pinwheels. Plan on about 3 per person.
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