Prosciutto Parmesan Pinwheels Recipes

PROSCIUTTO PINWHEELS WITH GRUYERE CHEESE AND PUFF PASTRY

Steps:

• Heat oven to 400 degrees.
• Remove 1 package of Puff Pastry from freezer (each package contains 2 sheets). Thaw the Puff Pastry sheets for 45 minutes.
• Shred 2 cups of Gruyere cheese with a cheese grater and tear 1 3 oz. package of prosciutto into pieces.
• Unfold both sheets of Puff Pastry once they have slightly thawed. Lightly flour a flat surface and roll them out slightly with a rolling pin. Do not roll them out completely. Simply roll out the creases in the pastry sheets.
• Pierce each piece of Puff Pastry with a fork 10-12 times. This will prevent the pastry from 'puffing' as it bakes and will allow the pinwheels to stay together.
• Add 1/2-3/4 cup of shredded Gruyere cheese to each pastry sheet. Place half of the prosciutto pieces on each pastry sheet. Make sure the cheese and prosciutto reaches the edges of each pastry sheet.
• Roll each of the pastry sheets tightly into a 'log' shape.
• Cut each pastry sheet into 12-14 slices (each slice should be 1/2").
• Spray baking sheet with cooking spray.
• Place each of the slices cut side down onto a baking sheet. (Can bake in 2 batches or all at once with 2 separate baking sheets).
• For egg wash:
• Beat 1 egg and 1 Tbsp. of water in a small bowl. Brush each pinwheel with egg wash.
• Place the baking sheet in the oven and bake for 16-18 minutes or until tops are nice and golden. Remove pan when finished baking.
• Let cool and place on serving tray. Garnish with the zest of 1 lemon.Mince 1/2 cup or so of basil or fresh herb of choice. Sprinkle pinwheels with minced herbs.

PROSCIUTTO COTTO PINWHEELS

Steps:

• As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
• In a medium bowl, mix together the ricotta, rosemary, parmesan and olive oil with a rubber spatula. Set aside.
• Lay two pieces of ham on the board in front of you lengthwise, over lapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the ham. Sprinkle the side closest to you with 2 tablespoons chopped giardiniera and press gently into the cheese. Roll the ham into a pinwheel starting with the edge closest to you and rolling away from you. Wrap each roll tightly in plastic wrap and store in the refrigerator for at least 4 hours to firm up. To serve, unwrap the rolls and using a sharp knife, slice into 3/4 inch pieces.

PROSCIUTTO PARMESAN PINWHEELS

Steps:

• Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up each pastry sheet. Using a serrated knife, gently cut into 1 in. slices. , Place 3-inches apart on greased baking sheets. Bake at 400° for 15-18 minutes or until puffed and light golden brown. Serve warm. Freeze option: Freeze cooled appetizers in an airtight freezer container. To use, reheat appetizers on a parchment-lined baking sheet in a preheated 400° oven until crisp and heated through.

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.