Muffaletta Pinwheels

Muffaletta Pinwheels have all the flavors of the long-lasting city sandwich. Salami, ham, mortadella, cheese, and olive relish mix to form a tasty appetiser.

The Muffalaetta has become a really famed sandwich and permanently reason. Salvatore Lupo of Central Grocery in city is attributable with inventing the muffaletta sandwich. Apparently he required some way to dissipate the olives left at rock bottom of a barrel.

Muffaletta Pinwheels

These chilled griddlecake roll-ups have a creamy cheese base. They couldn’t be easier to form, and they will be created well beforehand. It’s best to attend till shortly before serving to slice them as a result of it’s more durable to stay them wrapped well once sliced and therefore the tortillas can dry out over time.

These Muffaletta Pinwheels ar dead creamy and packed with daring flavors. The saltiness of each the meat and therefore the olive dish makes them a completely craveable appetiser. turn over pinwheels, you have got a finger-friendly party food that’s most less untidy to eat than a muffaletta sandwich.

INGREDIENTS:

Olive Salad:

• 1/2 cup chopped green olives
• 1/2 cup chopped black olives
• 1/3 cup chopped roasted red peppers
• 1/4 cup finely chopped red onion
• 1/2 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar

Pinwheels:

• 2 (8-ounce) packages cream cheese, softened
• 1/4 teaspoon garlic powder
• 5 large flour tortillas
• 1/2 pound thinly sliced deli ham
• 1/2 pound thinly sliced genoa salami
• 1/2 pound thinly sliced mortadella
• 1/3 pound sliced provolone cheese
• whole kalamata olives, optional

INSTRUCTIONS:

1. Combine all olive salad ingredients together in a bowl. Refrigerate until needed.
2. Using a hand-held mixer, beat cream cheese and garlic powder until fluffy and smooth.
3. Spread tortillas with cream cheese, dividing it evenly between the 5 tortillas.
4. Spread a layer of olive salad on each tortilla and top with layers of ham, salami, mortadella, and provolone, dividing each ingredient evenly between the tortillas.
5. Roll each tortilla up tightly and wrap in plastic wrap or foil. Refrigerate for at least 2 hours (overnight is fine).
6. Slice each tortilla roll. Top with an olive and toothpick if desired.

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