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.
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.