Mini Muffuletta Swirls

Ingredients

• 1 Tablespoon flour
• 4 teaspoons sesame seeds
• 1 (17.3 ounce) package Puff Pastry Sheets, thawed
• 12 ounces provolone cheese slices
• 6 ounces thinly sliced prosciutto
• 8 ounces thinly sliced salami
• 1 Tablespoon Italian seasoning
• 1/3 cup black olives, chopped
• 1/3 cup green olives, chopped
• 2/3 cup Giardiniera, chopped
• 2 Tablespoons Italian dressing

Instructions

1. Pre-heat oven to 400 degrees.
2. Sprinkle the flour and sesame seeds evenly on a flat surface such as wooden board or countertop. Unfold each sheet of puff pastry onto the flour and sesame seed mixture and gently press so the seeds adhere to the dough.
3. Layer each sheet evenly with the provolone, prosciutto and salami. Sprinkle each evenly with the Italian seasoning. Starting at the long side of the dough, roll up like a jelly roll. Tuck the ends under to seal. Using a serrated knife, slice each pastry roll into 12 slices and place, cut side up, on baking sheets lined with parchment paper. Bake for 18-20 minutes or until browned and golden.
4. While the muffeletta swirls are baking, make the olive salad topping. In a small bowl, stir together the chopped black olives, green olives, Giardiniera and Italian dressing. Serve on the side as a topping for the swirls.