"Four Cheese Cubano Pinwheels"
- Cuban pork chopped and extra Mojo sauce is added.
- Floured work area and pizza dough is rolled out.
- Dijon mustard is applied with the back end of a spoon, leaving a teal for the seam.
- Three cheese blend is added
- Three cheese blend is rolled flat and pressed into the dough slightly with a rolling pan.
- Thick slice ham is added, you can brown the ham if you wish, I did not on this cook.
- Pickle slices are added.
- Cuban Pork is added
- Swiss cheese is added, Warm Swiss Cheese in microwave oven for 10 -15 seconds per 4 slices to make rolling up the pinwheel easier.
- Roll as tightly as you can.
- Egg wash the tail end and the top where the tail will meet and roll onto the tail let this setup for about 5 minutes with the seam under the pinwheel log.
- Form the pinwheel log int the roundest shape you can.
- Wrap in foil or plastic wrap as tightly as you can and place in the refrigerator overnight.
- The next day remove from refrigerator , unwrap and slice to your preferred thickness.
- Preheat oven to 350° and line a baking sheet with foil. Spray the foil with non stick spray and place the pinwheels on the baking sheet, make sure they do not touch each other.
- Remove Pinwheels from the oven once they have browned to the way you prefer.
- Transfer Pinwheels to a plate, top with fresh sage and oregano and drizzle some honey mustard along the top, I used 70% honey to 30% yellow mustard.
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