Prosciutto Pinwheels

Some of my friends and I did a little get together because we are all very busy with work and family. My contribution was to make the appetizers for the 40 or so people who would be there. So let’s get to it!

I actually cheated a little and bought some puff pastry sheets from the grocery store, let them come to room temperature, floured the kitchen counter and rolled it out to form a large rectangle.

rolled puff pastry

Next step was to mix some homemade pesto into some ricotta cheese and spread it on the pastry dough thinly and top it off with some Parmesan cheese.

pesto starting

spreading pesto

pesto spread

Now top the mixture lightly with some roasted red peppers and top with the finest prosciutto sliced very thinly.

roasted red peppers on pesto

proscuitto

Roll tightly, making sure you seal the end with a few drops of water and pinch the open ends of the “log” like in the picture.

rolled pinwheel pastry log

Place into the freezer for about 20 minutes to let the dough firm up. Once cold it can be sliced into pinwheels, usually I would get 12 to 14 slices out of each log.

cutting pinwheels

Place the wheels on a lightly oiled parchment paper and lightly brush the tops with some olive oil and bake at 425 F for about 17 – 20 minutes. Pull the parchment paper off the baking sheet and let them cool a little before transferring to your serving dish.

cut pinwheels

Enjoy them warm. Really good especially served with some homemade apple pie moonshine, scored some big points with my friends!

proscuitto pinwheel

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