Bacon & Salami Pinwheels

Perfect for your next party platter or lazy Sunday snack.

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🛒 INGREDIENTS (Makes 8–10):

For the dough:

• 400 g plain or bread flour

• 100 g wholemeal flour

• 250 g water

• 8 g instant yeast

• 12 g salt

• 100 g water (add gradually)

• 50 g olive oil (plus more for tray and brushing)

For the filling:

• 150 g @dorsognasmallgoods Diced Bacon

• 100 g @dorsognasmallgoods Cacciatora Salami, finely chopped

👩‍🍳 STEP-BY-STEP:

1. Mix & rest: In a large bowl, combine flours, yeast and half the water. Mix for 4 minutes and let rest for 45 minutes.

   
   

2. Knead & hydrate: Add the remaining water gradually while kneading. Just before finishing, add salt and the remaining water.

   
   

3. Add oil: Pour in the olive oil in two parts and knead for 3–5 minutes until smooth, elastic and coming away from the bowl.

   
   

4. Rest & fold: Place the dough in a container, cover and rest for 30 minutes. Turn it out, fold lightly, then rest another 45 minutes.

   
   

5. Roll & fill: Roll the dough into a large rectangle on a floured surface. Spread bacon and salami evenly across the dough.

   
   

6. Shape & cut: Roll up tightly (lengthwise) like a log, then slice into 8–10 pinwheels.

   
   

7. Bake: Place cut-side up on an oiled tray. Brush tops with more olive oil and bake at 200°C for 18 minutes or until golden and crisp.

Serve warm... and good luck stopping at just one.