Antipasto Pinwheels Recipe 475

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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.

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