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Antipasto Pinwheels Recipe

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This recipe for Antipasto Pinwheels, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 thin slices provolone cheese (6-7 oz.)
1/2 c. Gorgonzola cheese, softened (2 oz.)
1 T. milk
12 thin slices sopressata or premium Genoa salami (about 4 oz.)
12 large fresh basil leaves
Assorted crackers or flatbread (optional)

Directions:
Directions:
Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread.

Number Of Servings:
Number Of Servings:
10

 

 

 

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