ANTIPASTO PINWHEELS RECIPE - (4.7/5)
Provided by davidv
Number Of Ingredients 14
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.
ITALIAN PINWHEELS
These easy baked Italian Pinwheels are the perfect bite-size appetizer or party snack to pair with a cold beverage, a glass of wine, or your favorite cocktail. A prep-ahead option with just 10 minutes of effort!
Provided by Blair Lonergan
Categories Appetizer
Time 1h21m
Number Of Ingredients 7
Steps:
- Allow the refrigerated pie crust to sit on the counter for about 10-15 minutes.
- Unroll the crust into a flat circle.
- Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.
- Top with a single layer of prosciutto; overlapping in some places is fine.
- Add mozzarella and Parmesan; sprinkle with Italian seasoning.
- Tightly roll up the pie crust, pressing gently to seal the seam. Wrap in foil; refrigerate for at least 1 hour (or overnight).
- When ready to bake, preheat oven to 425°F. Line a baking sheet with parchment paper or foil that has been sprayed lightly with nonstick spray.
- Remove the foil wrap and slice the roll crosswise into ½-inch thick rounds. You should have about 13-14 rounds. I typically discard the tapered ends. Arrange pinwheels on the prepared baking sheet.
- Bake for 10-11 minutes, or until the cheese is melted and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.
Nutrition Facts : ServingSize 1 pinwheel, Calories 120 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 180 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
ANTIPASTO PINWHEELS
Dinner ready in 30 minutes! Enjoy these delicious pinwheels made using Bisquick® Original baking mix, artichoke hearts mixed vegetables served with spaghetti sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 425, Carbohydrate 45 g, Cholesterol 20 mg, Fat 4, Fiber 4 g, Protein 13 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1340 mg
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