After School Antipasto Pinwheel Sandwiches Recipes

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.

Steps:

• Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.
• Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.
• Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.
• Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.
• When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!

Steps:

• Cut the bread horizontally into 5 slices.
• Lay a large piece of plastic wrap on your work surface, the place the bottom layer of bread in the center.
• Spread with a thin coat of mayonnaise (all layers will get a thin coat- this keeps the bread from getting soaked with juices), 1/2 the romaine, the roasted red peppers and the onion.
• Add the next slice of bread, coat with mayonnaise, then all the provolone and salami.
• Add the next slice, coat with mayo, then the remaining romaine, and the mortadella.
• Next slice, mayo, tomato, coppa.
• Top with the last slice of bread, press down on the sandwich lightly with your hands.
• Wrap very tightly in plastic wrap, and refrigerate for at least 1 hour, but preferably 3-4.
• Slice and serve with the olives and pepperoncini.

Steps:

• Combine the cream cheese and sun-dried tomato pesto in a mini food processor or bowl until well blended. Reserve some of the mixture to seal the pinwheels.
• Spread cream cheese mixture over each tortilla all the way to the edges. Sprinkle the tortillas evenly with the pepperoncinis and basil leaving a 1 1/2-inch edge on one side.
• Place 5 slices of salami over each tortilla leaving a 1 1/2-inch edge on one side.
• Starting with the salami end, roll each tortilla as tightly as you can. When you get to the end, smear some of the leftover cream cheese over the end and seal the sandwich. Wrap each sandwich in plastic wrap and refrigerate for at least 2 hours.
• When chilled, unwrap and slice rolls into 8 pieces per sandwich. Serve with an ice cold glass of milk!