View cart background image
0
items
Get Timely and Delicious Recipe Updates
 

Sweet Pepper Pinwheels with Olive Salad

Source: Casual Cuisines of the World - Pizzeria
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  25 Minutes
Total Time:  3 Hours 40 Minutes
  Serves 6
Many pizzerias offer menu specials comprising a creative assortment of ingredients already on hand for pizza making. In these appetizers, roasted red peppers are the centerpiece. For convenience, you may prefer to use one of the excellent brands of firm, meaty roasted peppers packed in jars.
RECIPE INGREDIENTS
For the Olive Salad:
10 large green olives, pitted and coarsely chopped
20 Kalamata olives or other brine-cured black olives, pitted and coarsely chopped
1 tender celery stalk from the heart of the bunch, trimmed and minced
1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Freshly ground pepper
For the Pepper Pinwheels:
4 large, smooth red bell peppers
Juice of 1 lemon
4 cloves garlic, crushed
1/3 cup chopped fresh basil
8 thin slices Black Forest ham
8 thin slices provolone cheese
Extra-virgin olive oil for drizzling
lemon wedges
Sweet Pepper Pinwheels with Olive Salad Recipe at Cooking.com
DIRECTIONS
FOR THE OLIVE SALAD:
In a bowl, combine the green olives, Kalamata or other black olives, celery, parsley, garlic, olive oil, vinegar and pepper to taste. Toss to mix well. Cover and refrigerate for at least 2 hours or for up to 24 hours to blend the flavors.


FOR THE PEPPER PINWHEELS:
Preheat a broilers grill, or preheat an oven to
450 degrees F. Arrange the peppers on a baking sheet and place in the broiler or oven. Broil, grill, or bake, turning with tongs as necessary, until the skin is charred and blistered on all sides. Alternatively, one at a time, using tongs or a fork, hold the peppers over a gas flame until charred and blistered. Immediately place the peppers in a bowl and cover tightly with plastic wrap. Let steam until cool, about 15 minutes. Using your fingers, peel off the charred skin, then pull out and discard the stem and seeds. Cut each pepper in half and trim away any tough white ribs. Trim each half into a neat rectangle for easy rolling. Gather together all of the trimmings, mince them and add to the olive salad.


Place the peppers in a bowl, sprinkle with the lemon juice and mix with the garlic cloves, basil and salt and pepper to taste. Cover and let marinate at room temperature for 1-2 hours.


Discard the garlic cloves from the pepper mixture. Lay each pepper piece, smooth side down, on a work surface. Trim the ham and provolone slices into shapes similar to the pepper pieces. Lay a slice of ham atop each pepper piece and top with a slice of provolone. Starting from a short end, roll up each pepper stack tightly. Cover and refrigerate until ready to serve.


Just before serving, using a sharp knife, cut each roll crosswise into 4 pinwheels. Arrange the pinwheels on a platter or on individual plates and drizzle with a little olive oil. Garnish with spoonfuls of the olive salad and lemon wedges. Serve immediately.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 251
Fat. Total: 17g
Fiber: 3g
Carbohydrates, Total: 13g
Sodium: 1021mg
% Cal. from Fat: 61%
Cholesterol: 31mg
Protein: 14g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.