Crispy Prosciutto Pinwheels Recipes

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 COTTO PINWHEELS

Steps:

• Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth.
• Lay 2 pieces of prosciutto cotto on a board in front of you lengthwise, overlapping by half and patching holes where needed. Spread about 2 tablespoons of the cheese mixture evenly over the prosciutto. Sprinkle the side closest to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closest to you, rolling away from you.
• Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the refrigerator at least 4 hours to firm up. To serve, unwrap the rolls and slice into 3/4-inch pieces with a sharp knife.

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.

PROSCIUTTO COTTO PINWHEELS

Steps:

• In a medium bowl, mix together the ricotta, Parmigiano-Reggiano, oil and rosemary with a rubber spatula. Set aside.
• Lay two pieces of the prosciutto cotto on the board in front of you lengthwise, overlapping 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. Repeat for the remaining prosciutto cotto and filling. 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 AND GRUYèRE PASTRY PINWHEELS

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side. Sprinkle prosciutto with half of basil, then top with half of cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
• Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

CRISPY PROSCIUTTO

Steps:

• Preheat oven to 375 degrees. Line two rimmed baking sheets with parchment paper. Divide prosciutto between baking sheets, laying them flat. Bake until fat turns golden and meat is darker, about 15 minutes (rotating baking sheets from top to bottom halfway through baking time). Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy prosciutto can be used like bacon, in whole pieces or crumbled.

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 PINWHEELS

Steps:

• Preheat oven to 400 degrees.
• Roll out thawed pastry sheet on counter (over sprinkled flour, if sticking). Spread the Aloue.tte cheese on pastry sheet - leaving a 1/2" border. Arrange spinach and then prosciutto slices over cheese spread.
• Starting at one end, roll up pastry sheet jelly-roll style, keeping the roll as tight as possible. Wrap in plastic.
• Refrigerate until firm (2-3 hours minimum and up to 2 days) or freeze for future use.
• When ready to bake, thaw in fridge for several hours, remove from fridge, cut into thin 1/4"-1/2" slices with a sharp, serrated knife.
• Spray cookie sheet with cooking spray or line with parchment paper. Lay each slice onto cookie sheet 1" apart. Brush with egg to coat each piece.
• Bake 10-12 minutes until golden brown. Serve warm.

PROSCIUTTO AND GRUYèRE PINWHEELS

Steps:

• In a bowl combine Gruyère and sage. On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you and brush edge of far side with some egg. Arrange half of prosciutto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyère mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. make another log in same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
• Preheat oven to 400°F. and lightly grease 2 large baking sheets.
• Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14 to 16 minutes. Transfer pinwheels to a rack and cool slightly. Serve pinwheels warm.

PROSCIUTTO-DIJON PINWHEELS

Steps:

• Mix cream cheese spread and mustard until well blended.
• Place 2 of the prosciutto slices, side-by-side, on work surface with long sides overlapping slightly. Top with 2 provolone slices; spread with 2 Tbsp. of the cream cheese mixture. Roll up from 1 of the short sides. Wrap tightly with plastic wrap. Repeat to make a total of 5 rolls. Refrigerate at least 2 hours.
• Cut each roll into 8 slices. Place 1 slice on each cracker.

APRICOT-PROSCIUTTO PINWHEELS

Steps:

• Heat a skillet over low heat. Add brown sugar, butter, garlic, pepper flakes, and salt; stir to combine and cook until bubbling and sugar has dissolved, 3 to 5 minutes. Stir in apricots and cook until soft and plumped, about 5 minutes. Add rum; continue to cook and stir until liquid has reduced and a thick syrup has formed, about 5 minutes. Remove from the heat and set compote aside to cool, about 15 minutes.
• Roll pastry on a floured surface into 2 equal rectangles. Transfer each rectangle onto a sheet of parchment paper. Spread cooled compote onto each rectangle and sprinkle with walnuts. Arrange prosciutto over top, covering compote completely. Roll up each rectangle like a jelly roll, sealing the edge with a dab of water, if needed. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Remove pastry rolls from the refrigerator and slice each into 18 slices. Place slices, cut-sides down, on the prepared baking sheet.
• Bake in the preheated oven until pastry is puffed and golden brown, 10 to 12 minutes. Remove from the oven and turn on the broiler.
• While pastries are cooling slightly, cut mozzarella into 18 slices. Top each pastry with a mozzarella round.
• Broil until cheese bubbles, about 2 minutes. Serve warm with a drizzle of balsamic vinegar over top.