Thursday, January 12, 2017

Italian Pinwheels for Antipasto Salads

When I was a teenager, I worked at a local pizza shop. I learned so many things from my time at the working there. I learned a few important life lessons and I also learned a few really good recipes; like chicken bacon ranch pizza and stuffed pizza.

We didn't just sell pizza at the pizza shop. There were wings, dinner baskets, subs and salads, too. One of the healthiest things we made at the pizza shop was the antipasto salad. We use to prep these amazing Italian pinwheels in advanced, and chop them up for the salads as people ordered them. The Italian pinwheels, as I call them, were the ingredient that made the salad!

For the first time in many years, I found myself prepping the Italian pinwheels again, only this time for our own personal use at home! Now, when we go to make our salads for lunch, we just grab a pinwheel {or two}, chop them up, toss them in and we're good to go!

In order to make the pinwheels, you'll need provolone cheese, salami and ham.

You start by laying down the salami. Stack the provolone and ham on top, then roll and stick with a toothpick.

You'll want to store these pinwheels in the fridge for at least an hour before chopping. Letting them set makes them stick together more, but if you are in a pinch, you can chop them right away. In that case, they may just pull apart {I know from my own impatient experience}.

Each roll is about 150 calories with 1 carb, 11 fat, and 11 protein. I usually use two rolls per salad.

Now, you might be wondering, can't you just chop up the ingredients without making them into pinwheels and get the same taste? Maybe, but then it wouldn't look as cute. Honestly though, it does make it taste different to me. It's like you get the perfect bite of all three ingredients each time!

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