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Spicy Italian Pinwheels Recipe

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This recipe for Spicy Italian Pinwheels, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Brandt
Added: Thursday, February 19, 2009


2 tubes of crescent rolls
1 package pepperoni
1 package thinly sliced deli ham
1 package thinly sliced salami
1 package softened cream cheese
1/2 cup sundried tomatoes
1/2 cup banana peppers
2 tsp. Italian seasoning
2 tsp. minced onion flakes
2 tsp. minced garlic flakes

Preheat oven to 375.

In a food processor blend cream cheese, sundried tomatoes, banana peppers, Italian seasoning, onion and garlic.

Open crescent rolls. Unroll dough. Separate each sheet of dough into 4 two-triangle rectangles for a total of 16 rectangles of dough. Pinch together the seams in each rectangle.

Spread a layer of the cream cheese mixture on each rectangle of dough. Next, layer each with pepperoni, ham and salami.

Tightly roll up each rectangle. You should now have a tube of dough. Seal the tube by pinching together the seam across width and the ends of the tube.

With a sharp knife cut each tube into four equal pieces. Place the two end pieces of each tube sealed side down on an ungreased cookie sheet. Pinch the dough together on the bottom of each remaining pinwheel to seal. Place sealed side down on the cookie sheet.

Bake 12-15 minutes or until golden brown. Serve warm.

Number Of Servings:
Number Of Servings:
64 pinwheels




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