Italian Pinwheels
Italian Pinwheels
Photo: Liz Andrew/Styling: Erin McDowell

Whenever there’s a party, you know where to find us: by the charcuterie spread. Italian pinwheels combine all the elements of a cheese board (cured meat, cheese and carbs) into one delicious bite.

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12 servings

2 sheets frozen puff pastry, thawed

⅓ cup tomato paste

4 ounces sliced soppressata

½ cup grated pecorino cheese

1. Preheat the oven to 400°F. Roll out the puff pastry a little to flatten it. Spread the tomato paste all over the puff pastry and layer the soppressata on top of it, overlapping each piece a little. Sprinkle the pecorino evenly over the entire surface.

2. Starting with the side closest to you, tightly roll up the dough and toppings. Slice the roll into ½-inch-thick pieces.

3. Transfer to a parchment-lined baking sheet and bake until golden brown, 11 to 13 minutes.

288 calories

20g fat

20g carbs

7g protein

1g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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