Antipasto Pinwheels

This colorful cheese and salami pinwheel recipe makes the perfect quick and easy appetizer when company drops in. Preparation time is only 15 minutes from start to finish.

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4 users rated this recipe an average rating of 3.0
Makes:
10 servings
Serving Size:
2 slice
Yields:
20 slices
Prep:
15 mins
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Antipasto Pinwheels

Ingredients
12
thin slices provolone cheese (6 to 7 oz.)
1/2
cup Gorgonzola cheese, softened (2 oz.)
1
tablespoon milk
12
thin slices soppresata or premium Genoa salami (about 4 oz.)
12
large fresh basil leaves
 
Assorted crackers or flatbread (optional)

Directions

  1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.
  2. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.

Nutrition Facts

(Antipasto Pinwheels)
    Per serving:
  • 122 kcal cal.,
  • 10 g fat
  • (5 g sat. fat,
  • 3 g monounsatured fat),
  • 28 mg chol.,
  • 426 mg sodium,
  • 1 g carb.,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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