Salametti and Fontina Pinwheel Rolls

Prep Time: 20 minutes
Cook Time: 15 minutes
Serving Size: 12
Salametti and Fontina Pinwheel Rolls

Made with prepared pizza dough, these easy-to-make pizza rolls are a warm and delicious snack after a chilly day of skiing.


  • 1 lb (500 g) store-bought pizza dough
  • 1/4 cup (60 mL) prepared garlic butter, melted, cooled and divided
  • 2 cups (500 mL) shredded fontina cheese
  • 4 oz (125 g) Mastro® Salametti, diced
  • 2 tbsp (30 mL) grated Parmesan cheese
  • 1 cup (250 mL) marinara sauce, heated
  • 1/4 cup (60 mL) prepared basil pesto


  1. Preheat oven to 425°F (220°C). On lightly floured work surface, roll out dough into 15- x 11-inch (38 x 28 cm) rectangle, about 1/4-inch (5 mm) thick.
  2. Brush evenly with 2 tbsp (30 mL) melted garlic butter. Sprinkle with fontina cheese. Scatter salametti over top. Starting from one long end, roll up tightly into log shape, pinching ends to seal; cut into 12 pieces. Brush with remaining butter.
  3. Arrange in 11- x 9-inch (28 x 23 cm) baking pan. Sprinkle with Parmesan cheese. Bake for 15 to 20 minutes or until golden brown and bubbling. Serve with marinara sauce and pesto.
  4. Tip: Substitute provolone or mozzarella for fontina cheese if desired.

Products used in this Recipe

Related Recipes