Mortadella and Cream Cheese Spirals

L'Antro dell'Alchimista
Mortadella and Cream Cheese Spirals


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