Bacon Pinwheels

• 1/4 cup cornmeal
• Half a 17.3-ounce package frozen puff pastry, thawed
• 1 teaspoon Dijon mustard
• Half a 6.5-ounce container spreadable light cheese with herbs
• 1 cup crumbled cooked bacon
• Olive oil

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. On a clean, flat surface, sprinkle some cornmeal.
3. Unfold the pastry on the cornmeal.
4. Spread the mustard lightly over the dough, leaving a 1/2-inch border around the sides.
5. Spread the cheese over the mustard.
6. Sprinkle with the bacon.
7. Roll up the pastry, jelly-roll fashion, and slice into 1/2-inch pieces.
8. Place the pinwheels, cut-side down, 2 inches apart on the prepared baking sheet.
9. Brush each pinwheel with olive oil.
10. Bake until they are golden brown, 12 to 15 minutes.
11. Serve warm.

cornmeal, pastry, mustard, light cheese, bacon, olive oil

Taken from www.foodnetwork.com/recipes/paula-deen/bacon-pinwheels-recipe.html (may not work)