Welcome and Pinwheels - Recipe of the Week #1

Ciao Everyone and Welcome to my Kitchen!

This email is very special to me because it’s the very first of (hopefully) many more to come! This newsletter also marks the beginning my new food journey and I am grateful to have you join me on this new path.

People who know me personally know how much I love cooking and baking. I’ve been wanting to share this love, which I inherited from my talented nonne, with a new generation of traditional Italian food lovers.

Of course, I understand that our new lifestyle will not accommodate cooking beans in a clay pot on coals for 10 hours (just one small example of old fashioned cooking, lol) so I’ve made some shortcuts for you as alternatives.

Don’t assume that you’ll be giving up taste with the shortcuts! I’ve been practicing for years to achieve original flavors in a fraction of the time.

So, please, follow me on Instagram @nonnaantoinette, Facebook @nonnaantoinettes, here on my website and by email nonna.antoinettes@gmail.com.

Like a true Italian, I LOVE company and I’m so happy to have you join my family, in my sacred place: my kitchen!

Let’s start with something fun, quick and easy! Here’s a simple twist (no pun intended) to a classic Italian stuffed bread.

Enjoy and let me know how you like it. Bacioni (Big Kisses)! Nonna Antoinette

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PINWHEELS

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You can use homemade dough or store bought. I try to make my recipes easy because of today’s busy lifestyle.

​Don’t forget to allow store bought dough to come to room temperature and rise before using. The best way to do this is to buy dough the day before, and leave it out on the counter the next morning.

Ingredients:

​For filling:

​3 tbsp sun dried tomato pesto 1/2 cup grated cheese ( I use 50/50 Parmesan and Romano) 8 oz sliced honey ham 8 oz sliced provolone ​ Directions:

Turn oven on to 400 degrees. ​On a clean working surface, stretch dough into a rectangle about 24x14.​ Spread pesto all over surface. Sprinkle grated cheese. Add a layer of sliced ham and one of provolone. ​Roll filled dough from longest side onto a log, jelly roll style. ​Seal both ends and cut log into 2” slices.​ Line a large baking sheet with parchment paper.​ Place each slice on its side on to the lined baking sheet.​ Bake for 16-20 minutes until lightly golden. ​Serve warm.