Presenter:  Becky

Introduction: 

This recipe was born out of a craving! We were headed to a party and I was tasked with bringing an appitizer and I had a craving for Italian subs.  I knew that would not be feasible, so I knew I had to come up with a way to turn it into an appitizer! The flavors and textures in this recipe comes together perfectly and it is so easy.  The dipping sauce pairs perfectly with the flavors of an Italian sub.

Resources:

Procurements:

Pinwheels:

  • 1 lb ball of pizza dough or a can of pizza dough from the refridgerator section of the grocery store
  • 1/2 lb of Capicola ham
  • 1/2 lb Genoa salami
  • 1/2 lb of deli turkey breast
  • 1/2 lb provolone cheese
  • 1/2 C mayonaise
  • 1/2 C prepared pesto

Dipping Sauce (Adapted from Redhead Can Decorate):

  • 1/2 Olive Oil
  • 1/4 C Balsamic vinegar
  • 2 T. mayonaise
  • 3 T. Parmesan cheese
  • 1 t. sugar
  • 1 t. garlic powder
  • 1 t. garlic salt

Operating Procedures:

In a small bowl, mix together the mayo and pesto and set aside.

 IMG_4034      

Roll out pizza dough to about 12 ” x 18″ rectangle.  This does not have to be perfect, it just needs to be a large circle.  You do not want the dough to be too thick or too thin.

Spread a thin layer of the pesto mayonaise on the dough.

IMG_4041

Starting with ham, lay out slices on the dough, touching but not overlapping.  Repeat with the salami and turkey and finish with the provolone cheese.

IMG_4044

Starting with the long side, roll the dough into a log as tightly as possible, tucking in any ingredients they pop out.  

IMG_4045

Once rolled, cover with plastic wrap and refrigerate for about 15-20 minutes.  You can leave this step out, however I found that it was much easier to cut the pinwheels when the dough was chilled and rested for just a little while.

While the log is chilling, heat oven to 425 degrees and line baking sheet with non stick baking mat or spray with non stick spray.

Also at this time, mix all dipping sauce ingredients together in a mason jar. Put in refridgerator until serving time.

After dough is chilled, cut the log into 3/4 to 1 inch pinwheels.  Lay the rounds on the prepared baking sheet.  If it seems like any of your pinwheels are not staying togther, just push them back together.  This is a forgiving recipe!

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Bake the pinwheels for 20-25 minutes until they are golden brown and the dough is fully cooked through.

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Serve hot or at room temperature with dipping sauce on the side.

 

Italian Sub Pinwheels
A delicious and portable appitizer morphed from the popular Italian sub.
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Pinwheels
  1. 1 lb ball of pizza dough or a can of pizza dough from the refridgerator section of the grocery store
  2. 1/2 lb of Capicola ham
  3. 1/2 lb Genoa salami
  4. 1/2 lb of deli turkey breast
  5. 1/2 lb provolone cheese
  6. 1/2 C mayonaise
  7. 1/2 C prepared pesto
Dipping Sauce (Adapted from Redhead Can Decorate)
  1. 1/2 Olive Oil
  2. 1/4 C Balsamic vinegar
  3. 2 T. mayonaise
  4. 3 T. Parmesan cheese
  5. 1 t. sugar
  6. 1 t. garlic powder
  7. 1 t. garlic salt
Instructions
  1. In a small bowl, mix together the mayo and pesto and set aside.
  2. Roll out pizza dough to about 12 " x 18" rectangle. This does not have to be perfect, it just needs to be a large circle. You do not want the dough to be too thick or too thin.
  3. Spread a thin layer of the pesto mayonaise on the dough.
  4. Starting with ham, lay out slices on the dough, touching but not overlapping. Repeat with the salami and turkey and finish with the provolone cheese.
  5. Starting with the long side, roll the dough into a log as tightly as possible, tucking in any ingredients they pop out.
  6. Once rolled, cover with plastic wrap and refrigerate for about 15-20 minutes. You can leave this step out, however I found that it was much easier to cut the pinwheels when the dough was chilled and rested for just a little while.
  7. While the log is chilling, heat oven to 425 degrees and line baking sheet with non stick baking mat or spray with non stick spray.
  8. Also at this time, mix all dipping sauce ingredients together in a mason jar. Put in refridgerator until serving time.
  9. After dough is chilled, cut the log into 3/4 to 1 inch pinwheels. Lay the rounds on the prepared baking sheet. If it seems like any of your pinwheels are not staying togther, just push them back together. This is a forgiving recipe!
  10. Bake the pinwheels for 20-25 minutes until they are golden brown and the dough is fully cooked through.
  11. Serve hot or at room temperature with dipping sauce on the side.
Five to Nine Creations http://www.fivetoninecreations.com/
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