After School Antipasto Pinwheel Sandwiches Recipes

ANTIPASTO PINWHEELS RECIPE - (4.7/5)

Steps:

• Add the giardiniera, pepperoncini, olives, tomatoes, capers, and artichokes to the bowl of a food processor and pulse until all of the ingredients are roughly chopped to the consistency of a relish. Reserve. Combine the mayonnaise and pesto in a small bowl. Place the tortillas on a flat work surface. Spread about 2 tablespoons of the pesto mayonnaise on each tortilla. Layer 2 slices of mortadella, 3 slices of Provolone, 4 slices of salami, and 3 slices of prosciutto over the mayonnaise spread, covering most of the surface of the tortilla. Spread about 1/3 cup of the chopped vegetables over the surface of the meat. Roll the filled tortillas and secure with 5-6 sandwich picks along the seam of each, about 1" apart. Slice about 1/2" off of each end of the tortilla and discard. Repeat the process with remaining tortillas. Slice each tortilla between each sandwich pick, creating pinwheels. Serve.

ANTIPASTO PINWHEELS

Steps:

• Heat oven to 375°. Grease cookie sheet. Stir baking mix and milk until soft dough forms. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x10-inch rectangle. Layer olives, cheese, vegetables and artichoke hearts on rectangle to within 1 inch of edges. Fold in 10-inch sides of rectangle 1 inch. Roll up rectangle tightly, beginning at 15-inch side. Pinch seam into roll to seal. Cut into 12 slices. Place on cookie sheet.
• Bake 12 to 14 minutes or until golden brown and cheese is melted. Mix margarine and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.

AFTER SCHOOL ANTIPASTO PINWHEEL SANDWICHES

Steps:

• Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.
• Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.
• Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.
• Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.
• When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!