For Thanksgiving I plan to serve this appetizer I created while making a delicious olive salad for baked cod one night. This olive salad was so tasty, I could have eaten the whole bowl! It reminded me very much of the spread that goes on a traditional muffaletta. Add some salami, provolone and some puff pastry and an appetizer is born. The best part about this recipe is that they are best served at room temperature or slightly warm. You can make them up to two days before and not occupy precious oven space on the day of your party!
Muffaletta Pinwheels (36 pieces)
2 sheets frozen puff pastry, thawed
18 thin slices of Genoa salami
6 slices of provolone cheese
Olive Salad (recipe below)
Preheat oven to 400 degrees. Working with one puff pastry sheet at a time, spread sheet out on cutting board. Lay 9 overlapping salami slices on pastry. Take 3 slices of provolone cheese, tear into pieces and randomly place over salami. Spread half of the Olive Salad over pastry. Carefully roll pastry up. Working with the seam facing down on the cutting board, cut into 18 slices (approx. 1/2 inch each). Use spatula to transfer slices from cutting board to greased baking sheet (otherwise filling may fall out during transfer – not that it happened to me or anything!). Bake for 10-15 minutes until golden brown. Repeat with second puff pastry sheet.
Olive Salad:
8 pitted black olives
8 green Spanish olives
4 marinated artichoke hearts
2 tsp capers
1 whole roasted red pepper
1 tbsp deli pepper rings (more or less, depending on how much kick you like)
1 tbsp olive oil
Place all ingredients into food processor. Pulse 10 times or until mixture is evenly chopped. See picture:
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tried these pinwheels for a Thanksgiving hors d’oeuvre – truly appetizing!