Pesto Salami Pinwheels
If there’s anything that I am totally ok with never making homemade, it would have to be pesto. Ok ok, I know pesto isn’t that hard to make and I know that it tastes just as/even more amazing homemade, but let’s face reality real quick. We are all busy people and if there is anything we can do to make our life easier, we’ll do it. And, seriously, we can use all store-bought ingredients and put them together and they become amazing. It’s the whole is greater than the sum of its part method. This is one of those recipes that uses that method. Store-bought pesto, store-bought pizza dough, salami, and provolone cheese are the only ingredients you need for these Pesto Salami Pinwheels. (Although, in reality, you could easily make the pesto and pizza dough if you want to be a fancy pants.) They come together in max 5 minutes and they look like you spent hours making them. They are the ultimate “impress my guests with my mad cooking skills” small bite dish. Plus, you deserve a break from difficult recipes. Welcome to recipe vacation, where easy recipes don’t mean disgusting; they literally just mean easy recipes.
1 lb. prepared pizza dough
1/4 cup pesto
4 oz. sliced Italian dry salami
4 oz. sliced provolone cheese
- Preheat oven to 425°F. Line a sheet pan with parchment paper. Set aside.
- On a floured surface, roll out pizza dough until it is rather thin and measures around 20”x8”.
- Cover with pesto, then cheese, and then salami slices.
- Working from the 20” side of the dough, roll the dough inward, tucking in the ingredients as you are rolling. (Note: this is similar to a cinnamon roll preparation.)
- Using a very sharp knife, cut the log into even slices, each about a half inch in thickness.
- Place individual slices on prepared sheet pan leaving a little room in between each one.
- Bake for 14-16 minutes or until dough is golden and cheese is bubbling.
- Allow to sit on sheet pan for about 5 minutes before moving to a serving platter. You can serve them with a little bit of pesto on the side as a dipping sauce or even some marinara sauce. (They’re amazing alone, though!)