Prosciutto Cotto 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:

• 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 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.

SAGE & PROSCIUTTO PINWHEELS

Steps:

• Preheat oven to 400°. Unfold one pastry sheet. Spread 2 tablespoons mustard to within 1/2 in. of edges. Sprinkle with 1/2 cup cheese; top with half each of the chopped prosciutto and sage. Roll up jelly-roll style. Using a serrated knife, cut roll crosswise into 18 slices., Place cut side down on a greased baking sheet. Repeat with remaining ingredients. Bake until golden brown, 12-15 minutes. Serve warm. Freeze option: Cover and freeze unbaked rolls on a waxed paper-lined baking sheet until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, let rolls stand at room temperature 10 minutes. Cut and bake pinwheels as directed, increasing time as necessary.

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 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.

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.