2 Sheets Puff Pastry
  1 6 oz. Can of Tomato Paste
  1 teaspoon Garlic Powder
  1 teaspoon Dried Oregano
  5 Oz. Pepperoni, diced small
  2 ½ Cup Shredded Cheese (Asiago, Parmesan, Fontina and Provolone)

Procedure:

1. Thraw the puff pastry. Lay onto a large board and roll out with a rolling pin slightly. Divide the tomato paste evenly between the two sheets and spread to cover. Sprinkle half of the garlic powder and oregano on each sheet. Divide the pepperoni among both sheets and along with half of the cheese on each.
2. Roll each sheet as tight as possible and wrap seperately in plastic wrap. Chill in the refrigerator for at least one hour. Preheat oven to 400 degrees.
3. Use a serrated knife to cut ½ slices from each roll. Lay onto a cookie sheet with each pinwheel at least 1 inch apart. Cook for 15 minutes until golden brown. Let cool for one minute and serve.