Prosciutto Pinwheels

Looking for a simple yet impressive and delicious appetizer or snack?  Or a great accompaniment to a bowl of yummy soup?  These Prosciutto Pinwheels serve perfectly for any of those options!

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Prosciutto Pinwheels

  • 1 box (2 sheets) frozen puff pastry, thawed
  • 2/3 cup spicy brown mustard
  • ¾ lb prosciutto, very thinly sliced
  • 2 cups shredded provolone

1. Preheat oven to 425 degrees. Line a large baking sheet with parchment. Working with one sheet of the puff pastry, roll it out on a lightly floured surface to a 14-inch square. Brush with a thin layer of mustard (using 1/3 cup). Cover with half the prosciutto and half the Provolone, leaving ½” uncovered along all four edges.

2. Roll pastry tightly from one edge. Pinch seams to seal Cut into ½” pieces and place cut side down on baking sheet, 1” apart.

Rolling

3. Repeat with remaining pastry and filling.

4. Bake 10-15 minutes, until golden brown.

Click here for the printable recipe

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3 thoughts on “Prosciutto Pinwheels

  1. Oh, my friend! What a temptation on the first Friday of Lent! This would be so quick to fix. I really don’t enjoying cooking on a Friday evening, after cooking all week at work. I shall have to save it for one of these other weekend evening. It looks so deLICIOUS!

    • Yeah, my good Catholic brain was turned off when I scheduled this post, I guess! They’re also good with spinach, feta, and some red pepper tapenade, and that would work for Fridays!

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