Italian Hoagie & Pesto Pinwheels

These flavorful, savory pinwheels are an excellent appetizer option for your next gathering–super simple to make and an absolute crowd pleaser. Our Artichoke Basil Almond Pesto takes the classic pesto sauce and elevates it by adding California-grown artichokes and almonds. This sauce makes appetizer crafting a breeze, adding gourmet elements to even the simplest of recipes.

Serves 12 

Ingredients: 

1 sheet puff pastry, thawed (if frozen) 

3 tablespoons Gil’s Artichoke Basil Almond Pesto 

½ cup mild provolone, grated 

3 ounces thinly sliced prosciutto 

3 ounces thinly sliced salami 

Instructions 

Preheat the oven to 350°F and line a large baking sheet with parchment paper. 

Lightly dust a clean work surface with flour and roll out the puff pastry sheet into a long, thin rectangle. Dollop the rolled dough with the pesto sauce and spread out evenly along the surface. 

Sprinkle the sauced dough with the grated provolone and top with the sliced prosciutto and salami. Roll the dough into a tight cylinder and wrap in plastic. Place the roll into the freezer and chill for 30-45 minutes or until firm. 

Cut the roll into ½-inch thick slices and place on the prepared baking sheet, spacing the slices about 1-inch apart. 

Place the baking sheet in the oven and bake for 15 minutes or until puffy and crisp. Remove from the oven and set aside to cool on a wire rack before serving.