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Muffuletta Pinwheels

DSC_0367Superbowl is right around the corner, and that means you need to start getting your game day recipes together ASAP!  Of course, appetizers are the go-to for Super Bowl celebrations so I am going to try my best to provide you with a few unique recipes before the big day.  Muffulettas are by FAR my favorite sandwich.  Perhaps it’s the heart attack inducing amount of meat, or the loads of chopped olives, but either way it is my preferred sandwich.  That being the case, I decided to take the main components of a muffuletta and convert it into a tasty finger food called Muffuletta Pinwheels.  You can’t go wrong with puff pastry when it comes to making quick appetizers.  I always like to have them on hand in case I need to whip up something in a hurry.  All you need to do here is layer everything on the dough and then roll, slice, and bake them!

Muffuletta Pinwheels

 

Muffuletta Pinwheels

 

Muffuletta Pinwheels

 

Muffuletta Pinwheels

 

Muffuletta Pinwheels

Processed with VSCOcam with c1 preset

 

 

Muffuletta Pinwheels

Muffuletta Pinwheels
 
Author:
Recipe type: Appetizer
Serves: 30 pinwheels
Prep time:
Cook time:
Total time:
 
Ingredients
  • 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
Instructions
  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.

 
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