Let the Good Flavors Roll: Muffuletta Puff Pastry Pinwheels!

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Let the Good Flavors Roll for Mardi Gras with

Muffuletta Puff Pastry Pinwheels!

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Inspired by the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad, these pinwheels are a quick and easy to throw together for a taste of the Big Easy to celebrate Mardi Gras, or anytime you need a savory appetizer to serve with cocktails or enjoy with a glass of wine!

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Best served warm from the oven, they can be made ahead in a roll and refrigerated or frozen, sliced and baked later, a few at a time or by the roll! If you have puff pastry in the freezer, you can vary the fillings for these pinwheels, and I like to make one roll to serve and freeze one roll to have on hand for quick and easy appetizers. We also enjoy the combination of pesto, goat cheese, sundried tomato and pine nuts in a pinwheel version of Ina’s Savory Palmiers

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Muffuletta Puff Pastry Pinwheels

If baking from frozen pull them out of the freezer 30 – 40 minutes before baking, slice them still slightly frozen (they’re easier to cut) then bake until golden brown.

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This is super quick too if your grocery store has an olive bar where you can mix and match your olives or buy olive salad. 

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Ingredients

1 box frozen Puff Pastry (2 sheets), thawed

Pitted olive mix or olive salad in oil, (from the olive bar at the grocery store) or substitute a mixture of green/black/spicy pitted olives with some Italian giardiniera (pickled vegetables).

Provolone cheese

Assorted traditional thinly sliced meats for a Muffuletta:  salami, capocollo, prosciutto, mortadella (I used Genoa salami and mortadella)

Mozzarella cheese if desired

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Directions

Preheat the oven to 400 degrees F.

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 by 11 1/2-inches. Pulse olive mixture in food processor until finely chopped.

Spread each sheet of puff pastry with half of the olive mixture. Layer meats and cheese(s) on top of olive layer. Roll up pastry into a log.

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At this point you can wrap your puff pastry log with plastic wrap and place in fridge until ready to bake or freeze.

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With seam side down, cut into 1/2 inch slices and place on a parchment lined baking sheet about 2 inches apart.

Bake approximately 14 minutes or until golden brown. Serve warm.

You can find a printable recipe, here.

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I was the lucky winner of a pair of Mardi Gras glasses in January from Jenna at The Painted ApronJenna is always painting or baking up a storm, hence the name of her blog :). . .You can find her creations at JMdesigns Gallery.

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Celebrate Mardi Gras with a King Cake Cocktail

Mardi Gras-Rita

 A Mardi Gras-Rita

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 Or Muffuletta Dip

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Let the Good Flavors Roll and Happy Mardi Gras!

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  21 comments for “Let the Good Flavors Roll: Muffuletta Puff Pastry Pinwheels!

  1. February 17, 2015 at 6:27 am

    This looks good Mary, even at 6AM… Sausage is for breakfast… right??? Happy Mardi Gras, we’ll be parading in snow boots today:@)

  2. Ellen Stillabower
    February 17, 2015 at 6:52 am

    Looks delicious! I’ll try this before my fast starts tomorrow! No more desserts during lent. Please hold the sweets recipes to a minimum. Thank you. HAPPY FAT TUESDAY!!!

  3. February 17, 2015 at 7:54 am

    Your let-the-good-times-roll appetizers are the perfect party treat, Mary. I love that you keep a roll in the freezer for times when they’d come in handy. Any of your drinks would be a treat to try with those yummy morsels.

  4. February 17, 2015 at 7:59 am

    Happy Mardi Gras, Mary! I can’t believe it is here already!! The first time I ever heard of a muffuletta was here when you made pasta salad and I’ve been intrigued by all muffuletta recipes ever since. This one sounds especially appealing to me as I love serving appetizers in puff pastry form. I make Ina’s pinwheels all the time and I think my guests would enjoy a change. These look delicious!!! Pass me a few along with a mardi gras-rita in one of your pretty new glasses! Linda

  5. February 17, 2015 at 8:00 am

    Having company this weekend and will definitely make these muffuletta pinwheels. Also making crab bites. They were a hit at Christmas. You fill my recipe box! Thanks! Happy Fat Tuesday!

  6. February 17, 2015 at 9:27 am

    Oh yeah babee!! Make these often but instead of rolling I make stacks with the pastry and ingredients. Cut into squares. I’m headed down to New Orleans next week for a gal pal trip filled with lotsa food and drink. Always fun the week AFTER Mardi gras. No crowds and very clean after all the partying!! Laissez le Bon temp rouler!!

  7. February 17, 2015 at 10:06 am

    This is genius! As early as it is, my mouth is watering for a plate of these and a cocktail. I was surprised to see Boar’s Head deli meats in packages. I don’t think I’ve seen it that way around here, and not every store carries it even at the deli counter. I fell in love with their rosemary ham years ago while living in Connecticut, and haven’t been able to find it since returning home.

  8. rue
    February 17, 2015 at 10:25 am

    These look delicious! I just happen to have all the ingredients on hand too ;)

  9. Melodie Strickland
    February 17, 2015 at 12:10 pm

    Mary,

    Happy Mardi Gras!! Your pinwheels look scrumptious and your Mardi Gras decorations are lovely. Our area got 6 inches of snow starting yesterday at 2:00 and ending early this morning. Our dog Shortie (part Beagle and part Corgi) just loves the snow as she has been outside many times. Luckily for us we had a neighbor come and shovel our driveway and sidewalk.

    Melodie

  10. February 17, 2015 at 12:52 pm

    Laissez les bons temps rouler! These sound delicious…

    We were invited to a Mardi Gras party yesterday and I made puff pastry pinwheels but my filling was made up with chopped mixed dried fruit, pecans and brown sugar….they went over well…Our hostess, who is originally from Louisiana, served Category 5 hurricanes… one did me fine for the whole party…two would have been fatal… ;-)

  11. February 17, 2015 at 1:24 pm

    These look amazing! Rachael Ray just did a muffaletta pinwheel recipe today but used pounded skirt steak on the outside instead of pastry. YOURS look much better:) The drinks look pretty darn good too. We got 3 or 4 inches of snow last night so it’s hard to imagine that Spring is coming but I can hope! Miss your visits:)

  12. linda kemp
    February 17, 2015 at 2:20 pm

    These look delicious and so do the drinks. Thank you for all these wonderful easy recipes!

  13. February 17, 2015 at 6:13 pm

    Oh I love this…I used to make spinach and artichoke pinwheels and have them in the freezer for unexpected company…Now I am going to make these and have them on hand…I love how you can freeze them and always have a hot appetizer ready at a moment’s notice…Happy Fat Tuesday!

  14. February 17, 2015 at 9:51 pm

    Goodtimes indeed! These look delicious, Mary. I like making pinwheels for easy party food.

  15. February 18, 2015 at 8:29 am

    Thank you for the shout out Mary, so incredibly nice of you…I am so glad you had the glasses to join in your Mardi Gras fun~ the way you photographed them is brilliant :) I LOVE this recipe, there is just nothing better than Italian meats, cheese and a little puff pastry! I might just have to make these this weekend to keep our spirits up through this gruesome winter weather! A Mardi Gras Rita and a King Cake cocktail just might do the trick too! I am feeling a little lost with Valentines Day and Mardi Gras behind us, such fun holidays! I bet your cuties are getting good use out of their seasonal sweaters~stay cozy…
    Jenna

  16. February 18, 2015 at 9:30 pm

    This recipe sounds absolutely delicious and I will be making this soon! It has everything in it that we love! Love the glasses that Jenna painted, too! Makes me want to paint some glasses for St. Patrick’s Day!

  17. February 5, 2016 at 12:25 am

    Love these! ;)

  18. Bonnie
    February 24, 2017 at 7:47 pm

    Just made these! Thanks for the idea! I tested them for a party tomorrow. I’m going to chill the other rolls and cute them cold tomorrow I think that will help keep them from spreading (yours are cute and little mine look huge and wide) I also added seasame seeds after the egg was for some Nola flair. They came out slightly greasy but I put them on paper before serving in g so I think that solves the salami olive oil pools. Thanks again!

Thanks for your comments~ they make my day :)

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