Try this Salami, Olive and Cream Cheese Pinwheels recipe
- Carbohydrate 0.132392999911096 g
- Cholesterol 0 mg
- Fat 0.182348999848324 g
- Fiber 0.0702600011132682 g
- Protein 0.0355619999880704 g
- Saturated Fat 0.0242444999799043 g
- Serving Size 1 1 Serving (2g)
- Sodium 15.242099987616 mg
- Sugar 0.0621329987978279 g
- Trans Fat 0.00896879999338193 g
- Calories 2 calories
Step-by-step
- Spread the cream cheese spread evenly over the wrap or tortilla.
- Sprinkle with the chopped olives, lay the salami over the olives, and then cover with the spinach leaves.
- Start at one end and tightly roll the wrap into a long tube. Use a sharp knife to cut into 1 inch pieces.
- Enjoy!
Rolling a wrap too loosely ruins the structural integrity of a pinwheel, leaving gaps where fillings shift and fall out during slicing. Achieving a clean, tight spiral requires starting with room-temperature tortillas, as cold tortillas crack easily when bent. Spreading the flavored cream cheese requires an offset spatula to apply an even layer measuring roughly one-eighth of an inch thick across the entire surface. This dairy layer acts as an edible mortar, sealing the spinach and cured meat in place so the cylinder holds its shape under pressure. Salami slices should overlap slightly to guarantee meat in every bite without creating bulky pockets that make uniform cutting impossible. Sharp chef knives are mandatory for the final division; dull blades drag through the soft cheese and crush the delicate outer wrap rather than slicing cleanly through it. Sawing motions must be avoided entirely in favor of a single, firm downward press per piece. Chilling the rolled cylinder in the refrigerator for twenty minutes before slicing firms the fats in the cream cheese and salami, yielding sharp, distinct spirals. Serving these appetizers alongside crisp, acidic pickled vegetables balances the high fat content of the cured meat and dairy spread.
