By Paula DeenJUMP TO RECIPE
Prep time: 15 minutes
Cook time: 15 minutes
- 1/4 cup cornmeal
- 1/2 (17.3 oz) package thawed frozen puff pastry
- 1 teaspoon dijon mustard
- 1/2 (6.5) oz container spreadable light cheese with herbs
- 1 cup cooked and crumbled bacon
- olive oil
Preheat the oven to 400 °F. Line a baking sheet with parchment paper.
On a clean, flat surface, sprinkle some cornmeal. Unfold the pastry on the cornmeal. Spread the mustard lightly over the dough, leaving a 1/2-inch border around the sides. Spread the cheese over the mustard. Sprinkle with the bacon. Roll up the pastry, jelly-roll fashion, and slice into 1/2-inch pieces. Place the pinwheels, cut-side down, 2 inches apart on the prepared baking sheet. Brush each pinwheel with olive oil. Bake until they are golden brown, 12 to 15 minutes. Serve warm.