Easy and cheesy! These zesty baked pinwheels loaded up with creamy pimento cheese are sure to be a hit!
|16 oz.||Borden® Shredded Cheese (Triple Cheddar, or any mix of Sharp, Mild, or Monterey Jack)|
|4 oz.||softened cream cheese|
|4 oz.||diced pimentos (drained)|
|¼ tsp.||black ground pepper|
|2 sheets||puff pastry (thawed)|
COMBINE the shredded cheese with the softened cream cheese and mayonnaise in a medium size bowl. Stir together to create a consistent texture.
ADD the diced pimentos, salt, and pepper, and stir.
ADD the egg and water in a small bowl. Whisk to combine.
BRUSH the egg wash over the top of the puff pastry. Spoon pimento cheese mixture on top. Spread it out into a consistent layer.
ROLL the puff pastry carefully to create a roll. Gently slice the roll into 1-inch long sections using a sharp knife.
LAY rolls onto a baking sheet lined with a silicone baking mat or foil. Make sure to not crowd the rolls or they will stick to each other while baking.
BAKE for 20 minutes; rolls will be golden and cheese will be bubbly.
COOL for about 5 minutes, then remove from the pan.