Fast Fannies Italian 3 Inch Rims Recipes

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ITALIAN PINWHEELS



Italian Pinwheels image

These easy baked Italian Pinwheels are the perfect bite-size appetizer or party snack to pair with a cold beverage, a glass of wine, or your favorite cocktail. A prep-ahead option with just 10 minutes of effort!

Provided by Blair Lonergan

Categories     Appetizer

Time 1h21m

Number Of Ingredients 7

1 refrigerated pie crust ((half of a 14.1-ounce Pillsbury package))
2-3 tablespoons Dijon mustard
3 ounces prosciutto ((about 6 very thin slices))
¾ cup grated mozzarella cheese
1-2 tablespoons grated Parmesan cheese
¾ teaspoon Italian seasoning ((or more to taste))
Optional garnish: chopped fresh herbs such as parsley or basil

Steps:

  • Allow the refrigerated pie crust to sit on the counter for about 10-15 minutes.
  • Unroll the crust into a flat circle.
  • Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.
  • Top with a single layer of prosciutto; overlapping in some places is fine.
  • Add mozzarella and Parmesan; sprinkle with Italian seasoning.
  • Tightly roll up the pie crust, pressing gently to seal the seam. Wrap in foil; refrigerate for at least 1 hour (or overnight).
  • When ready to bake, preheat oven to 425°F. Line a baking sheet with parchment paper or foil that has been sprayed lightly with nonstick spray.
  • Remove the foil wrap and slice the roll crosswise into ½-inch thick rounds. You should have about 13-14 rounds. I typically discard the tapered ends. Arrange pinwheels on the prepared baking sheet.
  • Bake for 10-11 minutes, or until the cheese is melted and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.

Nutrition Facts : ServingSize 1 pinwheel, Calories 120 kcal, Carbohydrate 8 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 180 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g

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