Muffuletta Pinwheels

Muffuletta Pinwheels

Since this recipe doubles easily, it makes an excellent potluck appetizer.

Muffuletta Pinwheels
 
Makes 8
Ingredients
  • ¾ cup olive salad, drained well
  • ½ teaspoon dried Italian seasoning
  • 1 large egg
  • 1 tablespoon water
  • ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
  • 3 ounces sliced provolone cheese, torn into pieces
  • 2 ounces Genoa salami
  • 2 ounces capocollo
  • 1 ounce prosciutto
  • 1 tablespoon toasted sesame seeds
Instructions
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a small bowl, combine olive salad and Italian seasoning.
  3. In another small bowl, whisk together egg and 1 tablespoon water.
  4. On a lightly floured surface, unfold pastry sheet, and press seams together if they have split. Spoon olive salad mixture onto pastry, leaving a ½-inch border on top edge. Layer cheese and meats on top of olive salad mixture. Starting with bottom edge opposite border, roll up pastry, jelly roll style; press seam to seal. (You want a good seal so pinwheels stay closed when baking.) Place log seam side down. Brush egg wash on top and sides of log. Sprinkle sesame seeds on top and sides. Using a serrated knife, carefully cut log crosswise into 8 slices. Place on prepared pan.
  5. Bake until golden brown, 23 to 25 minutes.