Muffuletta Pinwheels
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 30 pinwheels
  • 1 box (2 sheets) puff pastry, thawed
  • ½ cup olives (I used half green half black from the olive bar)
  • ½ cup giardiniera (Italian pickled vegetables)
  • 1 tsp Italian seasoning
  • 6 oz sliced provolone cheese
  • 5 oz of salami
  • 4 oz mortadella
  • 3 oz capicola
  1. Preheat oven to 400 degrees fahrenheit.
  2. Finely chop olives and pickled vegetables or pulse them in a food processor until fine. Stir in the Italian seasoning and set aside.
  3. Gently unfold the puff pastry and place on a clean countertop dusted with flour. Slightly roll out the dough until it is uniform in texture, about an inch on each side.
  4. Splitting the olive mixture between the two pastry sheets, cover each with the mixture leaving the top ½ inch exposed.
  5. Divide the cheese and meats in half and layer them on top of the olives, starting with the cheese.
  6. When you have layered all of the ingredients on the two sheets of dough, begin rolling.
  7. Starting the side closest to you, roll the puff pastry lengthwise, making a log. When you get the end, use a tiny about of water or egg wash on the exposed half inch and press to seal.
  8. With the seam side down, slice the log into ½ inch pinwheels and place on two parchment covered baking sheets. Bake for 18 minutes, until golden brown.
Recipe by My Modern Cookery at