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.
Ingredients
- 1/2 cup(s) Gruyere cheese, finely grated
- 3/4 teaspoon(s) dried sage
- 3/4 teaspoon(s) dried oregano
- 1/4 teaspoon(s) pepper
- 1 sheet frozen puff pastry (1/2 pkg.), thawed
- 2 tablespoon(s) honey mustard
- 2 ounce(s) packaged salami, sliced
- 1 egg, lightly beaten
Instructions
-
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.
Nutrition
Calories: 1946.89kcalCarbohydrates: 122.73gProtein: 52.78gFat: 138.22gSaturated Fat: 31.41gCholesterol: 284.98mgSodium: 1797.53mgFiber: 4.45gSugar: 7.04g
Tried this recipe?Let us know how it was!