Antipasto Pinwheels Recipe 475

ANTIPASTO PINWHEELS

Antipasto Pinwheels image

Dinner ready in 30 minutes! Enjoy these delicious pinwheels made using Bisquick® Original baking mix, artichoke hearts mixed vegetables served with spaghetti sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups Bisquick™ Original or Reduced Fat baking mix
3/4 cup milk
2 tablespoons chopped ripe olives
3/4 cup shredded provolone cheese (3 ounces)
3/4 cup frozen (thawed) mixed vegetables
1 jar (6 to 7 ounces) marinated artichoke hearts, drained and finely chopped
2 tablespoons margarine or butter, melted
1/4 teaspoon garlic powder
Spaghetti sauce, heated, if desired

Steps:

Heat oven to 375°. Grease cookie sheet. Stir baking mix and milk until soft dough forms. Turn dough onto surface generously dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times.
Roll dough into 15x10-inch rectangle. Layer olives, cheese, vegetables and artichoke hearts on rectangle to within 1 inch of edges. Fold in 10-inch sides of rectangle 1 inch. Roll up rectangle tightly, beginning at 15-inch side. Pinch seam into roll to seal. Cut into 12 slices. Place on cookie sheet.
Bake 12 to 14 minutes or until golden brown and cheese is melted. Mix margarine and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.

Nutrition Facts : Calories 425, Carbohydrate 45 g, Cholesterol 20 mg, Fat 4, Fiber 4 g, Protein 13 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1340 mg

ANTIPASTO PINWHEELS RECIPE - (4.7/5)

Antipasto Pinwheels Recipe - (4.7/5) image

Provided by davidv

Number Of Ingredients 14

Ingredients

3/4 cup giardiniera
2 pepperoncini peppers, stemmed and seeded
1/4 cup pitted Kalamata olives
1/4 cup oil-packed sundried tomatoes
1 tablespoon capers
4 whole canned artichokes
1/2 cup mayonnaise
1 tablespoon prepared pesto
4 sundried tomato, or spinach-flavored 10" flour tortillas
8 thin slices mortadella
12 thin slices Provolone
16 thin slices Genoa salami
12 thin slices prosciutto
Sandwich picks

Steps:

Add the giardiniera, pepperoncini, olives, tomatoes, capers, and artichokes to the bowl of a food processor and pulse until all of the ingredients are roughly chopped to the consistency of a relish. Reserve. Combine the mayonnaise and pesto in a small bowl. Place the tortillas on a flat work surface. Spread about 2 tablespoons of the pesto mayonnaise on each tortilla. Layer 2 slices of mortadella, 3 slices of Provolone, 4 slices of salami, and 3 slices of prosciutto over the mayonnaise spread, covering most of the surface of the tortilla. Spread about 1/3 cup of the chopped vegetables over the surface of the meat. Roll the filled tortillas and secure with 5-6 sandwich picks along the seam of each, about 1" apart. Slice about 1/2" off of each end of the tortilla and discard. Repeat the process with remaining tortillas. Slice each tortilla between each sandwich pick, creating pinwheels. Serve.

CALZONE PINWHEELS

Calzone Pinwheels image

Once you try these mini-sized calzones, you may never go back to the large ones. Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives. No one can eat just one and people love the cheesy, fresh taste! -Lisa Smith, Bryan, Ohio

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 11

Ingredients

1/2 cup shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (8 ounces) refrigerated crescent rolls
1 jar (14 ounces) pizza sauce, warmed

Steps:

Preheat oven to 375°. In a small bowl, mix the first 9 ingredients., Unroll crescent dough and separate into 4 rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal., Using a serrated knife, cut each roll into 4 slices; place on a greased baking sheet, cut side down. Bake until golden brown, 12-15 minutes. Serve with pizza sauce.

Nutrition Facts : Calories 118 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 383mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein.

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