Cheddar & Black Pepper Palmiers

I brought these to Thanksgiving dinner at the Billings' house this year. They were amazing and simple to make.

From kitchendaily.com:

1 1/4 cup finely grated sharp cheddar; 3 1/2 ounces

1/4 cup finely grated Parmigiano-Reggiano cheese

2 teaspoons freshly ground black pepper

1/2 teaspoon salt

2 puff pastry sheets (from a 17.3-ounce package); thawed if frozen

Mix the cheeses, pepper, and salt in a bowl. Sprinkle 1/4 cup cheese mixture onto a work surface. Unfold 1 pastry sheet and place over cheese. 

Using a rolling pin, flatten the dough into a 10-inch square, then sprinkle 1/2 cup cheese mixture all over top of pastry, pressing lightly to get it to stick. Fold sides of 2 ends to meet in center, then fold once more into center and press ends together. (It should look like a scroll rolled from each end toward the center.) 

Wrap tightly in plastic wrap and chill until firm, about 1 hour (or freeze 15 to 30 minutes). Repeat with remaining cheese and second sheet of pastry.

While dough chills, preheat oven to 400F with racks in upper and lower parts of oven. Line 2 large baking sheets with parchment paper.

Working with 1 piece at a time (keep remaining chilled until ready to use), unwrap pastry and use a good, sharp, chef's knife to cut, seam side up, into 1/4-inch-thick slices, arranging them 1 inch apart on baking sheets.

 Bake, turning palmiers over and switching position of pans halfway through, until golden and pastry is cooked through, 18 to 22 minutes total. Transfer palmiers to rack to cool. Repeat cutting and baking remaining pastry on cooled sheets.