Tuesday, May 21, 2013
Baked Salami Pinwheels
Growing up, who didn't love a good salami and cheese sandwich? We've expanded on the idea and brought some new friends to the table -- like puff pastry, sage, oregano and honey mustard, creating the ultimate Italian sandwich experience.
At a glance
- 1/2 cup Gruyere cheese, finely grated
- 3/4 tsp. dried sage
- 3/4 tsp. dried oregano
- 1/4 tsp. pepper
- 1 sheet frozen puff pastry (1/2 pkg.), thawed
- 2 tbsp. honey mustard
- 2 oz. packaged salami, sliced
- 1 egg, lightly beaten
- Mix the Gruyere, sage, oregano and pepper together in a small bowl.
- Lay the puff pastry on a lightly floured surface with one of the short sides close to you. Cut in half crosswise, making two sheets. Turn the sheets and arrange them so the long sides are closest to you.
- Divide the mustard and spread evenly over the sheets of puff pastry, leaving a 1-inch border at the top edge of each. Divide the salami and arrange in a single layer over the mustard. Divide the Gruyere mixture and spread over the salami. Brush the farthest edge of each pastry sheet with the beaten egg.
- Using your hands, roll the puff pastry tight from the closest edge toward the egg-coated edge. Lay them seam-side down on a baking sheet and refrigerate until firm, about 30 minutes.
- Center a rack in the oven. Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper.
- Cut the chilled logs into 1/4-inch thick slices and arrange, 1 inch apart, on the prepared baking sheet. Bake, one sheet at a time, in the middle of the oven until golden, about 14 minutes. Serve warm.