These small mortadella and cheese pinwheels are a delicious finger food perfect for an appetizer or aperitif dinner. They are very easy to make and have the advantage of being prepared well in advance and baked at the last moment. We devoured them! Well… we! I barely managed to grab a couple, but that means they were quite liked, right? Try them too and let me know if they were appreciated.
Other similar ideas you might be interested in:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mortadella and cheese pinwheels
With these quantities, you can make 24/25 pinwheels.
You can prepare sun-dried tomato powder following the recipe described HERE. If you don’t feel like making it (but it’s a real shame because it’s delicious and very easy), try replacing it with paprika.
- 1 sheet puff pastry (rectangular)
- 4.5 oz mortadella
- 3.5 oz fontina cheese (or mild provolone)
- sun-dried tomato powder
Tools
I sliced one of those small vacuum-packed mortadellas.
If you don’t have a slicer, I recommend buying mortadella and fontina already sliced thin. You can also consider grating the cheese with a coarse grater.
- 1 Baking sheet
- Slicer
Preparation of mortadella and cheese pinwheels
Unroll the rectangular puff pastry, keeping it on the parchment paper provided in the package. Roll over it lightly with a rolling pin and place the thinly sliced mortadella on top.
Then cover the mortadella with slices of cheese and sprinkle everything with sun-dried tomato powder. I provided the recipe link before the ingredient list.
Roll up the puff pastry starting from the long side, trying to seal the final edge well.
Then wrap the obtained roll in parchment paper and place it in the fridge for about an hour so it hardens a bit and is easier to slice into pinwheels. Alternatively, you can place it in the freezer for about twenty minutes. If you want to prepare this finger food in advance, you can keep it in the fridge for a whole day or freeze it.
Shortly before baking, cut the roll into slices about ¼ inch thick.
Arrange the mortadella and cheese pinwheels on a baking tray lined with parchment paper, keeping them a bit spaced apart.
Bake them in a preheated static oven at 350°F for about 20 minutes or until they are nicely golden.
Remove from the oven and let them cool slightly before transferring them to a serving plate. Enjoy! Paola
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