Hot Italian Hoagie Pinwheels
Hot Italian hoagie pinwheels are jammed packed with iconic flavors. If you're an Italian hoagie sandwich lover, these are for you.
Servings: 8
Calories:
Ingredients
Red Wine Vinegar Pickled Onions
- ½ Medium White Onion - thinly sliced
- 3 Garlic Cloves - peeled and smashed
- ½ cup Red Wine Vinegar
- ½ cup Water
- 1 tsp Sugar
- 1 tsp Kosher Salt
Hot Italian Hoagie Pinwheels
- 1 Pizza Dough see blog notes
- ¼ cup Corn Meal
- 2 TBSP Olive Oil
- ¼ cup Cherry Pepper Hoagie Spread
- 8 oz Provolone Slices
- 4 oz Pepperoni
- 4 oz Capicola
- 3 oz Salami
- 2 oz Mortadella
- 4 oz Deli Ham - thinly sliced
- 1 Tomato
- Red Wine Vinegar Pickled Onions
- Italian Seasoning
Instructions
- Pickle the onions. In a sauce pan, add all of the ingredients. Heat on high until the liquid starts to boil, turn the heat down to medium and allow the onions to become soft and translucent. As the onions cooks down they will become submerged into the pickling liquid. Once onions are submerged, simmer for about 5 minutes. Turn off the heat and let it sit while you prepare the hoagie pinwheels.½ Medium White Onion - thinly sliced, 3 Garlic Cloves - peeled and smashed, ½ cup Red Wine Vinegar, ½ cup Water, 1 tsp Sugar, 1 tsp Kosher Salt
- Preheat the oven to 450F and sprinkle 2 TBSP of corn meal on the bottom of a sheet pan (with edges).
- On the counter, sprinkle with 1-2 TBSP of corn meal and roll out the pizza dough so that it is in a 12 inch x 12 inch square.¼ cup Corn Meal
- Brush the top of the pizza dough with a thin layer of olive oil, out to the edges of the dough.1 Pizza Dough, 2 TBSP Olive Oil
- Spread on the Cherry Pepper Hoagie Spread. It can be spicy, use to your liking.¼ cup Cherry Pepper Hoagie Spread
- Place a layer of provolone cheese slices, overlapping on the edges.8 oz Provolone Slices
- Layer the Italian meats, overlapping edges.4 oz Pepperoni, 4 oz Capicola, 3 oz Salami, 2 oz Mortadella
- Keep layering the Italian meats.4 oz Deli Ham - thinly sliced
- Dice a tomato. The key is to cut out the liquid and seeds, set them aside and do not use, they have too much liquid. Top the Italian meats with the diced tomatoes and pickled onions.1 Tomato, Red Wine Vinegar Pickled Onions
- Tightly roll up the dough. Starting with the side away from you, pull the dough toward you, pick it up a little underneath so that it can be rolled tightly without pushing the Italian meats out of the pinwheel.
- It will be stuffed, pinch it closed.
- With a sharp knife, cut 1 inch pinwheels.
- Add them to the prepared sheet pan and pinch close any dough edges that popped open.
- Sprinkle on the Italian seasoning.Italian Seasoning
- Bake at 450F for 12-15 minutes.
