Keto Cheesy Pinwheels “salatini”
In Italy, land of the best breads and pastries, we have a thing called “salatini”. Salatini or “little salties” are miniature salty pastries with cheese or ham, tomatoes or olives. They are to be eaten with your “aperitivo” or a light drink after you finish work, as Italians usually eat dinner pretty late, especially in summer. So you can normally get these delicious little pastries in a pastry shop or in a regular bar, where you might have a drink with friends before you go home for supper.
These Keto Cheesy Pinwheels, are a keto replica of one of the most popular salatini. The best thing is that you can easily change the stuffing of your rolled pinwheels making them in different flavors. You can even make several flavors in one batch!
Keeping the dough the same, you can use the following ideas as filling:
– anchovies, thin tomato slices and fresh oregano for pizza flavor.
– thin prosciutto slices and shredded mozzarella
– thin salami slices
These are all original and authentic Italian flavors!
- Serves: about 12 wheels
- Serving size: 1 wheel
- Calories: 115
- Fat: 8.5 gr
- Carbohydrates: 2 gr Net
- Fiber: 5.8 grams
- Protein: 7 gr
- For the crust
- 1Tbs lard
- 1 Tbs butter
- ½ cup water
- ½ Tsp sea salt
- ¾ cups coconut flour
- 2 tbs psyllium husk
- 1 pastured egg, beaten
- For the filling:
- ½ cup grated parmesan cheese
- 150 gr pepper jack cheese
- freshly ground black pepper to taste
- First make the crust:
- Put the lard, butter and water in a small sauce pan and stir until melted, but do not let it boil.
- In a large bowl mix the dry ingredients, make a hollow in the center and put in the beaten egg, mixing it roughly with the flour.
- Pour in the hot water and fat mixture and mix well with an electric whisk, until a dough is formed.
- If the dough is too dry add 2 to 3 tablespoons of warm water.
- Dough should ball up nicely and be soft and pliable, almost sticky.
- Set dough aside to rest and make the filling.
- Shred the pepper jack cheese in a food processor or with a cheese grater.
- Mix with the parmesan and a good grinding of black pepper.
- Start heating your oven to 350F degrees.
- Now form the dough in to a ball.
- Place the dough between two pieces of parchment paper and roll out with a rolling pin (or a wine bottle!), until about ¼ inch thick.
- Peel off the top parchment paper to expose dough.
- Now spread the cheese mixture evenly on top of the dough.
- Starting from one corner gently roll the dough on itself, so the filling will stay in the middle.
- Once the dough is rolled, gently squeeze the top of the roll with your hands, to make sure it will stick together.
- With a sharp knife, slice the roll in to ¼ inch thick slices.
- Place the slices on to a greased cookie sheet.
- Bake at 350F for about 15 to 20 minutes, how hot your oven runs.
- Pinwheels should be browned on top but not over dry or burnt!
- Let cool before removing from the cookie sheet.