Lemonade Pinwheels Food

MUFFULETTA PINWHEELS

Steps:

• Pulse the olives in a food processor until finely chopped; transfer to a small bowl (be sure to scrape out every last bit). Wipe out the food processor bowl. Pulse the giardiniera in the processor until finely chopped; transfer to a medium bowl, add the mayonnaise and stir to combine.
• Put an 18-inch-long piece of plastic wrap on the counter. Arrange 9 slices of the bread on the plastic in a 3-piece-by-3-piece square, overlapping the pieces by 1/4 inch. Press the overlapping parts together firmly with your fingers so they stick together. Cover the bread with another 18-inch-long piece of plastic wrap, and roll over the bread several times with a rolling pin, pressing to adhere and flatten the bread. Remove the top piece of plastic, and spread half the giardinera mayonnaise over the bread in an even layer.
• Fold half the mortadella slices in half, and place them on the bottom third of the bread square. Place half the salami slices on the mortadella, then add half the provolone slices (overlap the slices in each row). Spread half the chopped olives evenly over the cheese.
• Tightly roll up the bread and filling, starting at the bottom, using the plastic wrap to keep it together and tucking the filling in tightly as you go. Tighten the plastic wrap at the ends and pinch the ends together until you have made a very tight roll. Repeat with the remaining 9 slices of bread and fillings. Refrigerate for at least 2 hours up to overnight.
• Unwrap the logs, and slice each into twelve 3/4-inch slices.

PEPPERMINT PINWHEELS

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and peppermint extracts and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until well combined.
• Divide the dough into 3 pieces. Return 1 piece to the bowl; beat in the red food coloring with the mixer until the color is fully incorporated. Beat the green food coloring into another piece of dough. Leave the last piece of dough plain. Place each piece of dough on a separate sheet of plastic wrap and pat into a 4-inch square. Wrap and refrigerate until firm, at least 1 hour.
• Lightly flour 1 piece of dough; roll out between 2 sheets of parchment paper into a 9-by-12-inch rectangle. Repeat with the remaining dough. Refrigerate the dough rectangles until firm, about 30 minutes.
• Carefully remove the top piece of parchment from each piece of dough. Flip the plain dough on top of the red dough; remove the parchment. Flip the green dough on top of the plain dough; remove the parchment. Cut the stack in half crosswise. Roll up each half lengthwise into a tight log, using the parchment to help you. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of each log; slice into 1/4-inch-thick rounds and divide between the prepared baking sheets. Sprinkle with coarse sugar. (If the dough is too soft to slice, refrigerate until firm, 15 to 30 minutes.) Bake, switching the pans halfway through, until the cookies are just firm, 12 to 15 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

PINEAPPLE LEMONADE

Steps:

• Core pineapple using a pineapple corer or slicer. Break up into chunks and measure out 2 cups. Save juices.
• Combine 2 cups pineapple and juices, 2 cups water, and lemon juice in a blender. Blend until smooth. Pour into a pitcher. Add remaining 2 cups water and sweetener. Stir and serve over ice.