Antipasto Pinwheels Recipes

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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

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

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.

ANTIPASTI PLATTER



Antipasti Platter image

Provided by Giada De Laurentiis

Categories     appetizer

Time 14h15m

Yield 6 to 8 servings

Number Of Ingredients 23

1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
1/2 pound Parmigiano-Reggiano, cut into irregular chunks
Pinzimonio, recipe follows
Marinated Olives, recipe follows
Roasted Pepper Salad, recipe follows
1 loaf focaccia bread, sliced
1/2 cup olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon zest
1/2 teaspoon dried crushed red pepper flakes
1 1/2 cups Sicilian cracked green olives
1 1/2 cups kalamata olives
2 tablespoon chopped fresh basil leaves
3 red bell peppers
2 orange bell pepper
1/3 cup pitted kalamata olives, thinly sliced
1/4 cup olive oil
2 tablespoons drained capers
6 fresh basil leaves, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper

Steps:

  • Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
  • Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
  • Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
  • Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
  • Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
  • Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

AFTER SCHOOL ANTIPASTO PINWHEEL SANDWICHES



After School Antipasto Pinwheel Sandwiches image

Whole wheat tortillas are filled with all of the flavors of an antipasto but served in a fun new way! Paired with a cold glass of milk this makes the perfect snack!

Provided by got milkR

Categories     got milk?®

Time 2h15m

Yield 6

Number Of Ingredients 6

4 ounces cream cheese, softened
2 tablespoons sun-dried tomato pesto
3 (8 inch) whole wheat tortillas
¼ cup sliced pepperoncini peppers, drained
¼ cup julienne-cut fresh basil
15 slices salami

Steps:

  • Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.
  • Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.
  • Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.
  • Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.
  • When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!

Nutrition Facts : Calories 399.3 calories, Carbohydrate 17.1 g, Cholesterol 91.7 mg, Fat 29.1 g, Fiber 1.4 g, Protein 20.1 g, SaturatedFat 11.8 g, Sodium 1795.8 mg, Sugar 0.2 g

AFTER SCHOOL ANTIPASTO PINWHEEL SANDWICHES



After School Antipasto Pinwheel Sandwiches image

Whole wheat tortillas are filled with all of the flavors of an antipasto but served in a fun new way! Paired with a cold glass of milk this makes the perfect snack!

Provided by got milkR

Categories     got milk?®

Time 2h15m

Yield 6

Number Of Ingredients 6

4 ounces cream cheese, softened
2 tablespoons sun-dried tomato pesto
3 (8 inch) whole wheat tortillas
¼ cup sliced pepperoncini peppers, drained
¼ cup julienne-cut fresh basil
15 slices salami

Steps:

  • Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.
  • Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.
  • Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.
  • Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.
  • When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!

Nutrition Facts : Calories 399.3 calories, Carbohydrate 17.1 g, Cholesterol 91.7 mg, Fat 29.1 g, Fiber 1.4 g, Protein 20.1 g, SaturatedFat 11.8 g, Sodium 1795.8 mg, Sugar 0.2 g

APPETIZER TORTILLA PINWHEELS



Appetizer Tortilla Pinwheels image

A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. -Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 4 dozen.

Number Of Ingredients 10

1 package (8 ounces) cream cheese, softened
1 cup shredded cheddar cheese
1 cup sour cream
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chiles, well drained
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches)
Salsa, optional

Steps:

  • Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

Nutrition Facts : Calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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