Salami, Ham, and Cheese Pinwheels (g/f of course!)
A few weeks ago I started experimenting with gluten free appetizers. Remember those frozen pinwheel appetizers served at parties? They're nothing special really, but for some reason I was determined to find a gluten free replacement. So here it is! These would be great at parties, lunches, and as snacks. I've also made this with homemade spinach and artichoke dip as the filling, delicious as well!
1 package active dry yeast + a pinch of sugar to activate the yeast
3-4c Better Batter Gluten Free Flour
Heat the milk, sugar, salt, and butter in a sauce pan until warmed (not too hot).
In a large bowl
mix together, yeast and egg. Slowly add the warm liquid and whisk together.
Add enough Better Batter Gluten Free Flour to be like play dough and beat together well for 3 minutes.
Divide dough into two parts.
Salami, Ham, and Cheese Pinwheels:
2 Tbs Spicy Brown Mustard
1/2 cup Shredded Sharp Cheddar Cheese
8 (approx) slices of Salami (I love Columbus' Sliced Italian Dry Salami)
8 (approx) slices of Ham
Egg wash or butter
Roll out half of the dough onto a well floured surface. The dough should be about 1/8 thick and in somewhat of a square shape.
Spread the mustard over the dough. Then layer the ham, cheese, and salami. Keep in mind you want to think horizontally, not vertically when layering the meats and cheese.
My attempt at making the pinwheels look fun, hehe!
Gently roll the dough from top to bottom until you've formed a log with the dough. Then cut the dough log into 1/2 inch slices. Layout the slices on a greased baking sheet. If desired, brush the pinwheels with an egg wash or a tablespoon of melted butter.
Bake at 350 for 10-15 minutes or until brown. Makes 15-20 pinwheels.