Muffuletta Puff Pastry Pinwheels

Muffuletta Puff Pastry Pinwheels

Best served warm from the oven, they can be made ahead in a roll, refrigerated until ready to bake, or frozen. If frozen, pull them out of the freezer 30 - 40 minutes before baking, slice them still slightly frozen (they’re easy to cut), and bake at 400 degrees for about 12 – 15 minutes or until golden brown.

Ingredients:

1 puff pastry sheet, thawed

Pitted olive mix/ olive salad in oil, from the olive bar at the grocery store (or substitute a mixture of green/black/spicy pitted olives with some Italian giardiniera (pickled vegetables).

Provolone cheese

Assorted traditional thinly sliced meats for a Muffuletta: salami, capocollo, prosciutto, mortadella (I used salami and prosciutto)

Instructions:

Preheat the oven to 400 degrees F.

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it's 9 1/2 by 11 1/2-inches. Pulse olive mixture in food processor until finely chopped.

Spread each sheet of puff pastry with half of the olive mixture. Layer meats and cheese(s) on top of olive layer. Roll up pastry into a log. At this point you can wrap your puff pastry log with plastic wrap and place in fridge until ready to bake, or freeze.

With seam side down, cut into ½ inch slices and place on a parchment lined baking sheet about 2 inches apart.

Bake approximately 14 minutes or until golden brown. Serve warm.