Spinach Prosciutto Spirals Recipes

PROSCIUTTO AND SPINACH PINWHEELS

Steps:

• Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.
• Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.
• Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.

COLORFUL SPINACH AND PROSCIUTTO SIDE

Steps:

• Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO

Steps:

• Preheat oven to 400°.
• Cook pasta a few minutes less than package instructions suggest.
• Cut prosciutto into thin strips.
• In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic.
• Season with salt and pepper.
• Top with remaining prosciutto and Parmesan.
• Bake until golden, 30 to 40 minutes.

SPIRAL SPINACH MEATLOAF WITH PROSCIUTTO AND SWISS

Steps:

• In large bowl, combine first 9 ingredients til well mixed.
• Dump out onto large sheet of foil.
• Press into a 13x19 rectangle.
• Top, within a 1/4-1/2 inch from edges, 6 slices of the swiss cheese. (Overlapping the cheese if needed.).
• Top the swiss cheese layer with the slices of prosciutto. (Overlapping if needed.).
• Starting from short end, roll up the meat. (Lifting the foil at first helps to get it started.).
• Roll all the way up and seal, pinching and smoothing the seam closed nicely.
• Seal each end closed nicely, too, so that you have a nice log.
• Place carefully into a shallow, sprayed, baking dish/pan. (Mine fit really well in my 7x11 baking dish.).
• Reform a bit if needed. (*Just make sure it didn't stretch out, and press with palms at each end pushing back in towards the middle.).
• Sprinkle top/outside with additional pepper. As much or little as you like.
• Bake in 350 degree oven for 45 minutes.
• Baste the whole outside with the 1 Tbl. ketchup.
• Bake 5 minutes longer.
• While it's still baking, cut the remaining 3 slices of swiss cheese in half corner to corner.
• When those 5 minutes are up, top the meatloaf with the cheese triangles, overlapping, all across the top nicely.
• Bake 10 minutes longer.
• (Your total baking time is 1 hour.).
• Remove from oven and let rest at least 5-10 minutes before slicing.
• Enjoy! (Made GREAT sandwiches the next day, too!).
• **Had a TON of trouble getting an ingredient to finally go through! It is to be 1 (1.8 oz.) packet Knorr Cream of Spinach Recipe Mix that I used. NOT "soup mix". Zaar glitch I guess. But you'll see on the packet. ;).

PROSCIUTTO SPIRALS WITH BALSAMIC GLAZE

Steps:

• Prepare glaze by simmering vinegar in a small saucepan over medium-high heat until reduced by half. Set aside. According to the recipe, this should take 7-9 minutes but I found it took quite a bit longer. Now I use the balsamic glaze mentioned in the description.
• Prepare the filling by whisking (or beating with a mixer) the cream cheese until smooth. Add artichokes, onion and basil to cream cheese and mix well.
• To assemble rolls, lay a sheet of plastic wrap on work surface. Arrange four slices of prosciutto vertically on plastic wrap, overlapping slightly to form a 9 inch square. Spread 1/3 cup of artichoke filling over prosciutto. Top with 1/2 cup of arugula (you could substitute romaine cut in thin strips).
• Starting at the side closest to you, tightly roll up prosciutto and fillings like a jelly-roll or a sushi roll. Wrap up in the plastic wrap; refrigerate until ready to serve. Repeat 3 more times for a total of 4 rolls.
• To serve, remove each roll from plastic wrap and slice into 12 spirals for a total of 48 rolls. Place on serving platter and drizzle with glaze.