Smoked Provolone and Turkey Pinwheels

With the holidays just around the corner these will be a great addition to your favorite appetizer menu, they can be brought to your next get together or party any time of the year. You can plan ahead the night before, just cover and place them in the refrigerator until your ready to put them in the oven. 

Served warm this hearty pinwheel can even be served as a lunch or dinner complimented with a side. Layers of smoked provolone cheese, turkey, fresh tomato and green onions with a poppy seed sauce are the perfect ingredients to please everyone. 


Supplies:

  • 1 large cookie sheet
  • Cutting board and knife
  • Rolling pin
  • 1 sauce pan and spoon
  • Spatula
  • Oven mitt
  • Serving platter

Ingredients:

  • 1 – 16 oz package of fresh pizza dough rolled to the size of a rectagle
  • 1 large ripe tomato crisp sliced thin
  • About 8 stalks of green onions sliced thin
  • 1/2 pound of deli meat, smoked honey turkey breast sliced thin
  • 12 slices of smoked provolone cheese
  • Flour for dusting
  • 1 stick of butter
  • 2 tablespoons of honey mustard
  • 3 heaping tablespoons of brown sugar
  • 1 tablespoon of Worcestershire sauce
  • 2 tablespoons of poppy seeds
  • Spray butter (pam)
  • 1 egg, beat into a bowl (this is your egg wash)

Preheat oven to 350°. Spray the butter on the cookie sheet.


Using your cutting board and knife carefully slice your vegetables thin, this makes your rolling easier. 


Dust your rolling pin and counter with flour and roll your pizza dough till you get a large size rectangle. About the same size as your cookie sheet.


Next layer your turkey, cheese, tomatoe and onions. Start from one end and as tightly as you can begin rolling your dough. Once you have reached the end use a little egg wash under the dough so it will to stick together. Dust the roll with flour to keep it from sticking to your hands while cutting.


Now carefully slice you roll into 1 inch sections. Place on your prepped cookie sheet.

In your sauce pan combine your butter, mustard, Worcestershire sauce, brown sugar and poppy seeds. Cook on low till butter is melted and sugar has disolved. Stirring constantly you don’t want the sugar to burn.


Drizzle your sauce over your pinwheels, use all. Bake in the oven till golden brown, about 25 to 30 minutes. Remove from cookie sheet to your serving platter. Serve warm.

Serves about 12.


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