Italian Pork Pinwheel Recipes

ITALIAN PINWHEELS

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.

PORK PINWHEELS

Steps:

• Remove the papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a small bowl; mash until smooth. Stir in mayonnaise and milk if needed to achieve a creamy consistency. Cover and chill for at least 3 hours., In a large skillet, saute leeks in 1 tablespoon oil until tender; remove from the heat. In a blender, combine the parsley, Parmesan cheese, thyme, salt and pepper. Gradually add the remaining oil; process until creamy. Add walnuts and leek mixture; cover and coarsely chop. Set aside., Make a lengthwise slit in each tenderloin to within 1/2 in. of the opposite side. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap. Spread leek mixture to within 1 in. of edges. Roll up from a long side; tie with kitchen string to secure., Place tenderloins seam down on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 45-55 minutes or until a thermometer reads 160°. Let stand for 15 minutes. Cover and chill. Discard string; cut pork into 1/2-in. slices. Serve with garlic mayonnaise.

ITALIAN PINWHEELS

Steps:

• In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets. , Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.