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Muffuletta Pinwheels

Macheesmo Recipe by
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Muffuletta Pinwheels
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 16
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Muffuletta Pinwheels

The classic Big Easy sandwich done in pinwheel size!

Ingredients

2
packages Pillsbury™ refrigerated crescent dinner rolls or Pillsbury™ refrigerated Crescent Dough Sheet
1/2
cup olives with pimentos
1/4
cup Kalamata olives
1/2
cup giardiniera mix
2
tablespoons capers
2
cups mozzarella cheese, grated
4
ounces Genoa salami
2
ounces prosciutto
4
slices Provolone cheese

Directions

  • 1 Preheat oven to 350°F.
  • 2 In a small food processor, combine various olives, Giardiniera mix, and capers and pulse until it is in a chunky consistency. If you don't have a food processor, you can roughly chop the ingredients as well.
  • 3 Unroll two crescent dough sheets and spread each with half of the olive mixture. (Note: If using crescent rolls, press perforations firmly to seal.)
  • 4 On top of the olive mixture, sprinkle the grated mozzarella cheese, followed by a layer of the salami on each, followed by a thin layer of prosciutto. Top each one with a few slices of provolone cheese.
  • 5 Roll each dough sheet up into a tight cylinder and cut each one into 8 even pieces 16 total pinwheels).
  • 6 Place cut pinwheels on baking sheets lined with parchment paper. Bake pinwheels for 15-17 minutes until they are nicely browned.
  • 7 Remove pinwheels and let cool briefly, but serve while warm!
See Step By Step

Step By Step  

With Mardi Gras just around the corner, you'll want these easy Muffuletta Pinwheels on your party menu.

As prepared by Macheesmo,

These pinwheels have all the flavor of classic muffuletta sandwiches in a fun appetizer size!

If you walk down the streets of New Orleans during Mardi Gras, you won’t have to look hard to find a full-fledged muffuletta sandwich.

The traditional sandwich is an institution there. It’s sold whole, in halves, or in quarters, and is piled high with various cured cuts of meat, cheeses, and a briny olive mix that cuts through some of the richness.

For someone not able to journey to the Big Easy, these muffuletta pinwheels are the perfect at-home appetizer alternative to the traditional sandwich.

These pinwheels taste like they might be a lot of work, but they are super easy to make. While you can sometimes find muffuletta olive mix in a good deli, you can also easily make your own – just combine some olives with a good handful of giardiniera mix (pickled veggies) and a few capers.

 

Muffuletta Pinwheels

I pulsed my mix in a food processor until it was in a chunky texture, but if you don’t have a food processor you could easily chop the ingredients and stir them together.

One note: If you use olives, be sure they don’t have pits in them if you're using a food processor!

 

Muffuletta Pinwheels

Now it’s time to build the pinwheels! It’s very important to use the full Pillsbury Crescent Dough Sheets for these. If you use the individual crescents, firmly press the perforations together to seal them before making the pinwheels. 

Anyway, back to it. Start with a nice layer of the olive mix. The recipe below is just enough mix for two dough sheets of pinwheels.

 

Muffuletta Pinwheels

Then sprinkle on some cheese. You could use any cheese that melts well, but I love plain old mozzarella. Don’t overdo it on the cheese or you’ll have a very hard time rolling these later!

 

Muffuletta Pinwheels

Next up is a layer of salami and prosciutto followed by some slices of provolone cheese. To be honest, you can use almost any cured meat here. Go crazy with the selection but, again, be sure to not build your dough sheets too high or rolling will be hard.

 

Muffuletta Pinwheels

Once your sheets are packed with all the good stuff, roll the dough sheets into a tight cylinder and cut each one into 8 even pieces.

Lay those out on a baking sheet lined with parchment paper, which will prevent them from sticking to the baking sheet.

 

Muffuletta Pinwheels

Bake these guys for about 15-17 minutes at 350ºF until they are golden brown and meltingly delicious.

 

Muffuletta Pinwheels

Let the pinwheels cool for a minute or two before digging into them, but they are definitely best while warm!

 

Nick thinks that he probably ate too many of these in one sitting! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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Nutrition Information 
No nutrition information available for this recipe
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