Hoffman Media


Arugula Pesto and Turkey Pinwheels

Arugula Pesto and Turkey Pinwheels Recipe

1 (1-pound) unsliced loaf sourdough bread
1 recipe Arugula Pesto (see download)
12 slices provolone cheese
12 thin slices smoked turkey breast

• Using a serrated knife, cut domed top off of bread loaf, and
discard. Slice the bread into 4 (½-inch-thick) slices. Using a
rolling pin, roll each slice into a ¼-inch-thick rectangle.
• Spread each piece of flattened bread with 2 tablespoons Arugula
Pesto, then top with 3 slices cheese and 3 slices turkey.
Starting from the narrow end of the bread, roll into a spiral.
Repeat with remaining bread, cheese, and turkey. Wrap each
roll tightly with plastic wrap.
• Refrigerate for at least 2 hours before serving. To serve, unwrap
rolls. Using a serrated knife, slice rolls crosswise into 7 or
8 (½-inch-wide) pinwheels.

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