Little Spinach Pinwheels

A nice appetizer that is best warm and can be made ahead before baking and frozen until ready to use...just thaw a bit before slicing.

Makes about 20 pinwheels:
9 ounces fresh baby spinach leaves
1/4 cup finely sliced pepperoni from slices
3 Tbl mayo
3 ounces softened cream cheese
1/2 cup grated Asiago cheese
1/4 tsp dried oregano
1 sheet thawed puff pastry from a 17.3 ounce package
1 egg beaten with 3 Tbl water

Steam the spinach with a few Tbl water until wilted.  Cool and squeeze as dry as possible.  Chop finely and place in a mixing bowl.
Incorporate the pepperoni, cream cheese, mayo, Asiago and oregano into the spinach.
Roll the puff pastry sheet just a bit to form a uniform rectangle.  Spread the spinach mixture evenly over the pastry.
Starting at the long end, roll the pastry to form a log and then refrigerate for about 20 minutes for ease in cutting. ( At this point you can wrap the log well and freeze for future use.  Just partially thaw before slicing and baking.
Slice the log into about 20 half inch circles and place on a parchment lined baking sheet.
Brush each pinwheel with a bit of the egg mixture and bake at 425F for 15 to 17 minutes.  Serve warm.