Mortadella and Cream Cheese Spirals

L'Antro dell'AlchimistaReviews(1)
Shelley B.: "When I made this for a huge family reunion; I was…" Read More

Tender turkey medallons are lined with mortadella and Montasio cheese; then, they're wrapped in bacon, tightly sealed and seasoned with a mixture of dried herbs. Cooked in the slow cooker in a mixture of olive oil and red wine, the parcels are best served atop a mound of mashed potatoes. Build in an extra layer of flavor by browning the meat before cooking it slow and low.


  • 1 sheet pastry dough (puff)
  • 8 ounces cream cheese (package)
  • 100 grams mortadella (cut in very thin slices, may substitute any cold cut you prefer: salami, speck, ham, etc.)


  1. Preheat the oven to 190C.
  2. Roll out the puff pastry dough.
  3. Spread the entire surface with the cream cheese.
  4. Place the mortadella slices on top.
  5. Roll up the dough into a loaf.
  6. Cut the loaf into slices 1 centimeter in thickness.
  7. Place the slices on a wax paper lined baking sheet.
  8. Bake for approximately 20 minutes or until the spirals are golden in color.
  9. Remove the baking sheet from the oven and let cool.
Discover more recipes from L'Antro dell'Alchimista


Yummly User
Shelley B. 4 Jun 2015
When I made this for a huge family reunion; I wasn't sure how well it would go over. However, everyone was very delighted with all of the flavors implemented into these spirals and the velvety texture from the cream cheese was delightful. These cream cheese spirals will be gracing our next gathering with all its 4 star goodness.