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