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Salami and cheese pinwheels are a perfect appetizer for the holidays, for watching football or for any get-together. This delicious appetizer is always a hit.
Margherita® Hard Salami comes in convenient resealable packaging that’s perfect for snacking, picnicking, using for entertaining and using in delicious recipes. I used this Hard Salami in these Salami and Cheese Pinwheels. In addition to Hard Salami, Margherita also has Genoa Salami, Dry Salami and Pepperoni. The combination of these would be perfect on a meat and cheese tray.
These Italian meats come pre-sliced and are a perfect size for topping on crackers. I was able to purchase the packages of salami at my local grocery store in the deli section in front of the deli counter. Click on this link – Margherita – to find out more about this great product and discover additional recipes.
What ingredients do I need to make these pinwheels?
- Margherita Hard Salami
- Puff pastry dough – purchased or homemade puff pastry
- Shredded cheese
- Coarse ground mustard
- Egg – for egg wash
Can I make ahead of time?
Yes, these can be made ahead of time. In fact, you need to make these ahead of time so you can easily cut the puff pastry. Otherwise the puff pastry is too soft and won’t hold its shape when cut. These are best assembled into a log and then wrapped in plastic wrap and refrigerated for at least 1 hour but up to 24 hours. When ready you can take out of the refrigerator, slice, brush with an egg wash and bake. You can also bake these ahead of time. This delicious appetizer is perfect right out of the oven or cooled to room temperature.
How do I make salami and cheese pinwheels?
- Thaw puff pastry dough and roll out one package of dough. Purchased puff pastry comes already rolled out. I like to give it a few extra rolls with the rolling pin to help remove the creases in the dough.
- Brush the dough with coarse mustard
- Sprinkle on grated cheese
- Add chopped hard salami
- Roll into a log
- Brush end with egg wash
- Wrap in plastic wrap and refrigerate for at least one hour
- Remove plastic wrap and slice into 1/2″ slices
- Place on a baking sheet lined with parchment paper
- Bake in a preheated 400 degree oven for 25 minutes
- Serve while still warm or at room temperature
What type of cheese do I use?
I used Colby Jack cheese which is a mixture of Colby and Monterey Jack cheese. You could also use a sharp cheddar or a smoked Gouda.
Other great appetizers
Appetizers are best served with an assortment of different choices. Some of my favorite include stuffed mushrooms, baked goat cheese, fresh cut veggies with homemade hummus, mini taco cups, chips with guacamole and salsa and cocktail meatballs.
Don’t forget to PIN for later!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you’ll LOVE all the others in this category. Check out all my appetizers here!
Delicious puffed pastry filled with hard salami and shredded cheese.
- 2 sheets puff pastry
- 4 Tablespoons coarse ground mustard
- 1 cup chopped Margherita Hard Salami about 20 slices
- 8 ounces Colby Jack cheese grated
- 1 egg
- 1 Tablespoon water
Roll out puff pastry into a rectangle approximately 11" x 16"
Spread 2 Tablespoons mustard on pastry
Sprinkle half the grated cheese and half the chopped salami on top of mustard
Roll puff pastry into a log
Mix egg with 1 Tablespoon of water. Use a pastry brush to brush along edge of rolled pastry to help seal edge.
Wrap rolled puff pastry with plastic wrap. Place on a flat surface and refrigerate for at least one hour and up to 24 hours.
Remove from fridge and remove plastic wrap. Slice into 1/2" pieces and place on a baking sheet lined with parchment paper. Gently reshape each slice into a circle if needed. Discard ends.
Brush tops of pinwheels with egg wash
Bake in a preheated 400 degree oven for 25 minutes
Serve while still warm or at room temperature