Prosciutto Fontina Pinwheels Recipes

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:

• 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:

• 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 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.