I say that my recipes are “quick and easy” without sacrificing flavor all the time but these pinwheels are literally some of the easiest little things you can throw together. Italian meats and cheese lie atop puff pastry that has been adorned with a flavorful bell pepper and onion spread.
First things first
Make sure you defrost the puff pastry with ample time before you get ready to add your toppings. Another piece of prep work you'll want to complete beforehand is chopping all of the vegetables and making the marinara sauce.
A job made easy
Since all of the meat and cheese you need will be pre-sliced, virtually no time is spent gathering or preparing ingredients for this portion of the dish. Feel free to increase the amount of toppings here and add however much you see fit. Bear in mind that puff pastry can be delicate so you may not want to overload the dough with toppings.
How to make the marinara sauce
This step is an easy but super important one for this dish. It is the perfect accompanying dipping sauce that adds a great contrast to the pinwheels. All you'll need to do is heat the sauce in a small saucepan while adding the chopped herbs, olive oil, a pinch of sugar, and salt and pepper to taste. Heat these ingredients over the stove for 10-15 minutes on low heat. Allow the sauce to cool to room temperature before serving alongside the pinwheels.
An important piece about Stromboli Pinwheels
When working with the dough, after all of the toppings have been added, roll everything tightly together. Working fast during this process is going to be key. In order to slice the raw dough with the filling inside you will need the sharpest serrated knife you can find. This is also why it is a good idea not to overstuff the dough, doing so will make the entire thing harder to cut. Returning the rolled stromboli to the refrigerator for 10-15 minutes before baking will make it easier to slice. Alternatively, you could return it to the freezer for 4-5 minutes and the same result can be achieved.Print
Sliced meats, cheese, bell peppers, and onions paired with a herb-filled marinara sauce make for a fun snack or appetizer.
1 sheet puff pastry, defrosted
2 slices of tavern ham
2 slices genoa salami
2 slices mozzarella cheese
¼ cup bell pepper chopped
¼ onion chopped
½ cup tomato sauce
1 large sprig of fresh oregano, chopped
2 sprigs of fresh thyme, leaves removed from stem
3 tbsp olive oil, separated
¼ teaspoon sugar
salt and pepper to taste
- Make marinara sauce by emptying tomato sauce into a small saucepan. Add fresh herbs, salt, pepper, sugar, and olive oil; simmer on low heat for 10-15 minutes. Let cool
- Saute onions and bell pepper in a small pan with a tablespoon of olive oil until vegetables are tender. Spread vegetable mixture into a thin, even layer on top of puff pastry. Add sliced meat and cheese. Roll into a cylinder and place in the refrigerator for 15 minutes. Preheat oven to 400 degrees. Quickly slice rolled stromboli into even slices. Lay each slice on a baking sheet lined with parchment paper. Bake pinwheels for 10-12 minutes or until golden brown before removing from oven to let cool.