Savoury Puff Pinwheels

4 sheets ready-to-roll puff pastry
Tomato sauce (or jar of flavoured tomato sauce)
Mixed herbs
200g shredded salami
200g shredded ham
1 small tin crushed pineapple (optional)
250g grated cheese (The amount of filling can vary depending on taste.)

Method: Spread puff pastry sheets with tomato sauce, then sprinkle with any combination of salami, ham, pineapple, cheese and herbs. Do not layer too thick. Roll up pastry sheets tightly and cut into slices. Place onto lined oven trays and bake at 200°C for 15 mins or until puffed and golden.

Variation:
An adult version could include chilli sauce with parmesan cheese and spicy salami and meats.

Hint:
Uncooked pinwheels can be frozen for up to 3 months and baked as above when required.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.198.

Salami Canapes

8 ozs. sliced Salami Sausage

1-2 eggs (scrambled in a little butter with seasoning and a teaspoon of tomato ketchup to taste)

1 small can Baked Beans

1 small can Potato Salad

Chopped stuffed Olives and pickled onions for garnish

Method: Arrange slices of salami (with skin in place) on rack and place under a hot grill for a few seconds only, when they will curl up round the edges forming small cups. Fill salami cups with filling to taste, e.g. baked beans in tomato sauce, scrambled eggs, potato salad. Garnish with slices of stuffed olives and onions.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.78.

Savoury Salami Dip

Method: Cream together 125 gm Cream Cheese and 1/3 cup canned condensed celery soup in a bowl. Add finely chopped salami (or metwurst), 1/4 teaspoon Worcestershire Sauce and 1 teaspoon finely chopped celery. Mix well. Makes approx. 1 cup.

Source: contributed by C. Hilder in Flinders Favourites: Hawker Centenary Recipe Book (6th edition, 1996).