Arugula Pesto and Turkey Pinwheels (about 30)
1 (1 lb) unsliced loaf sourdough bread
Arugula Pesto (see below)
12 slices provolone cheese
12 thin slices smoked turkey breast
Using serrated knife cut domed top of bread loaf and discards.
Slice the bread into 4 (1/2 inch thick) slices
Using rolling pin, roll each slice into ¼ inch thick rectangle
Spread each piece of flattened bread with 2 T Arugula Pest then top with 3 cheese slices and 3 turkey slices.
Starting from the narrow end of the bread, roll into a spiral; repeat with remaining bread, cheese and turkey.
Wrap each roll tight with plastic wrap and refrigerate for at least 2 hours before serving.
To serve, unwrap rolls, using a serrated knife, slice rolls crosswise into 7-8 pinwheels.
Arugula Pesto (1 cup)
1 (5oz) package baby arugula
¼ cup grated Parmesan cheese
¼ cup pine nuts, toasted
2 T olive oil
1 tsp fresh lemon juice
1 tsp minced garlic
½ tsp kosher salt
In work bowl of food processor, combine arugula, Parmesan, pinenuts, oil, lemon juice, garlic, and salt.
Pulse until smooth.
Use immediately or store in air tight container in refrigerator for up to 2 days.