CHEESY TUNA ASPARAGUS PINWHEELS
1 sheet frozen puff pastry, thawed
2, 5 ounce cans tuna in water, drained
¼ cup mayonnaise
2 teaspoons Italian seasoning
25 thin asparagus spears, woody ends cut off and discarded
1 ¼ cups gruyere cheese, shredded
1 egg, beaten
1 tablespoon parmesan cheese
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the puff pastry on a lightly floured countertop and, using a rolling pin, roll the dough into a rectangle approximately 11” x 15”. Place the dough on the counter so one long side is facing you.
Combine the tuna, mayo, and Italian seasoning in a small bowl with fork. Spread the tuna mixture in an even layer all over the pastry dough, leaving about ½” of the dough exposed on the far side of the dough.
Top the tuna with the asparagus spears in rows about 1” apart all over the dough and then sprinkle the shredded cheese evenly over the top.
Starting with the long side nearest to you, roll the dough away from you, jelly-roll-style, forming a log. When you get to the exposed strip of dough on the opposite side, brush it with the beaten egg and seal the roll shut.
Cut the log into 1” thick rounds and place them on the parchment-lined baking sheet, cut side up. Brush the rounds on the top and sides with the beaten egg wash. Sprinkle a little of the grated parm on the top of each.
Bake for 15-17 minutes until golden brown all over. Let cool and set for 10 minutes and serve hot!