Sweet Pepper Pinwheels with Olive Salad

  • Active Time 25m
  • Total Time 3h 40m

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.


  • 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



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.


Preheat a broiler 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.

RecID 2136

nutrition information per serving

251 calories; 17g total fat; 31mg cholesterol; 1021mg sodium; 13g carbohydrates; 3g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Sign Up for Cooking.com Newsletters Here

Get recipes, private sale alerts and more goodies, oh joy!

Follow Cooking.com