Entertaining, Happy Hour, Munchies

Muffuletta Pinwheels

This is one of my absolute favorite munchies to create because it is so yummy, a complete guilty pleasure and a total crowd-pleaser while entertaining ๐Ÿ˜‹. The inspiration for these pinwheels came from a visit to New Orleans, Louisiana. While in New Orleans, I experienced a classic Muffuletta sandwich and boy was it a thing of beauty with the sesame loaf, ham, salami, mortadella, provolone and that amazing olive salad. After having that sandwich, I was inspired to jazz up the classic NOLA sandwich for a happy hour crowd and now my Muffuletta Pinwheels are a tidbit friends and family rave about โค.

I serve my Muffuletta Pinwheels with a Malted Vinegar Mayo to add more guiltiness to this delicious treat ๐Ÿ˜‹. I also make my own olive salad, which I’ve included below. Note: Olive salad isn’t just for a muffuletta, you can use it in pasta, in scrambled eggs, as a sandwich spread, on a pizza, you name it! If you want brininess, use an olive salad to create some texture and zip.

These pinwheels can be made ahead of time that way you can focus on entertaining when your crowd arrives ๐Ÿ‘


You’ll notice many of my ingredients are approximates. Eight slices create one layer on fresh pizza dough, but feel free to add as much as you like.

  • Olive oil or butter, for greasing your baking sheet
  • Fresh pizza dough
  • ~1 cup of olive salad
  • ~8 slices of provolone cheese
  • ~8 slices of hot capicola
  • ~8 slices of pepperoni
  • ~8 slices of salami
  • ~1/2 cup of shredded mozzarella cheese
  • Italian seasoning, for sprinkling
  • For the Malt Vinegar Dipper, this is best if made the day before:
    • 1TBS of malt vinegar
    • 1 cup of mayonnaise
    • Salt & pepper, to taste


1. Preheat your oven to 375 degrees.

2. Roll out or stretch your dough, you’re aiming for a rectangle type shape.

3. Once the dough is stretched out, spread your olive salad on the dough.

4. Next top your olive salad with provolone cheese, hot capicola, pepperoni, salami and finish with the shredded mozzarella cheese.

5. Roll the dough up, nice and tight and cut into about 2 inch pinwheels. If you use fresh dough, you should get about 12 pinwheels.

6. Place the pinwheels on a greased or lined baking sheet.

7. Sprinkle each pinwheel with Italian seasoning.

8. Now place your baking sheet in the oven and cook for ~20 minutes or until golden brown and the dough is cooked through.

9. Meanwhile mix your Malt Vinegar Dipper, using the ingredients above. Mix thoroughly and transfer to a dipping bowl.

10. When the pinwheels are done, allow to cool slightly and serve on the platter with the dipper. Enjoy and cheers ๐Ÿป

My Olive Salad Recipe


  • 1 jar (16oz) of Giardiniera pickled vegetables, drained
    • Someday, I will make my own Giardiniera ๐Ÿ˜‰
  • 1 cup of green olives, stuffed with pimentos, drained
  • 1 cup of kalamata olives, drained
  • 1/4 cup of capers, drained
  • 1/2 cup of pepperoncini, drained
  • 1tsp of dried basil
  • 1tsp of dried oregano
  • 5 cloves of garlic, smashed and chopped
  • 1/2tsp of fresh black pepper
  • 1/4 cup of olive oil, I use Extra Virgin
  • 1/3 cupย of red wine vinegar


  • Add all ingredients to a food processor and pulse until you create an olive salad consistency.
  • Place in an airtight container.
  • Notes:
    • Olive salad will store in your refrigerator for up to 2 months.
    • Shake your container every so often to continue to combine the flavors and vinegar punch.

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