Prosciutto And Sun Dried Tomato Pinwheels Recipes

PENNE WITH CHICKEN, PROSCIUTTO, ARTICHOKE AND SUN-DRIED TOMATOES

Steps:

• Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
• Drain, and slice into thin strips.
• Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
• Meanwhile cook pasta according to package directions and drain.
• Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
• Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.

PROSCIUTTO AND PARMESAN PINWHEELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
• Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
• Bake 10 to 12 minutes.

PROSCIUTTO PINWHEELS

Steps:

• Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up one side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices., Place on greased baking sheets. Bake at 400° until puffed and golden brown, 11-13 minutes. Serve warm.Freeze option: Freeze cooled appetizers in freezer containers, separating layers with waxed paper. To use, reheat appetizers on a greased baking sheet in a preheated 400° oven until crisp and heated through.

SUN-DRIED TOMATO TURKEY PINWHEELS

Steps:

• Spread pesto over tortillas. Sprinkle each with cheese, olives and basil; layer with turkey and spinach. Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours., Unwrap and cut each into 10 slices.

PROSCIUTTO AND SUN DRIED TOMATO PINWHEELS

Steps:

• on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.
• cut in half lengthwise.
• spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.
• top with prosciutto strips ans cheeses and season with pepper.
• starting near the long edge, tightly roll the pieces into two long logs.
• beat the egg with water and brush the tops of each log with egg wash.
• press edges to seal closed.
• transfer logs to baking sheet and freeze 30 minutes until firm.
• line a large baking sheet with parchment paper.
• trim the uneven ends from each log.
• cut on the diagional to 1/4 inch thick slices.
• set pinwheels 1 inch apart on baking sheets.
• freeze 30 more minutes.
• bake on 375 for twenty minutes until lightly golden.