Prosciutto And Parmesan Puff Pastry Food

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 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.

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.

BAKED BRIE PASTRIES WITH ARTICHOKE AND PROSCIUTTO

Steps:

• Preheat oven to 350 degrees F.
• If you have frozen puff pastry, allow it to thaw.
• Cut the sheet into 9 squares.
• Push the squares into 9 of the spaces a lightly sprayed muffin tin.
• In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
• In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
• Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
• Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
• Top each with the chopped prosciutto and sprinkle with Parmesan.
• Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
• Let sit for about 5 minutes before serving (the brie will be *very* hot).
• Makes 9 appetizers, about 6 servings since some people will have two.

PROSCIUTTO-PARMESAN GRISSINI (PUFF PASTRY BREADSTICKS)

Steps:

• Thaw frozen puff pastry by bringing to room temperature, covered in plastic wrap, for 30 minutes. Preheat oven to 400 and line two baking sheets with parchment paper.
• Sprinkle a large cutting surface with flour. Place puff pastry sheet on top of prepared surface and carefully unfold, making a 9-10 inch square. Brush with beaten egg. Top with cheese and press into the pastry dough. Cut the square into 16 strips Place strips 1/2 inch apart and bake for 10 minutes, grissini should be lightly golden. Cool for 15 minutes.
• Cut each slice of prosciutto into four thin strips and wrap one diagonally around each breadstick. Serve immediately.
• FREEZING: Grissini can be frozen after the 15-minute cooling period. When ready to serve bake at 350 for 6-8 minutes if frozen and 2-3 minutes if thawed.

PROSCIUTTO PINWHEELS WITH GRUYERE CHEESE AND PUFF PASTRY

Steps:

• Heat oven to 400 degrees.
• Remove 1 package of Puff Pastry from freezer (each package contains 2 sheets). Thaw the Puff Pastry sheets for 45 minutes.
• Shred 2 cups of Gruyere cheese with a cheese grater and tear 1 3 oz. package of prosciutto into pieces.
• Unfold both sheets of Puff Pastry once they have slightly thawed. Lightly flour a flat surface and roll them out slightly with a rolling pin. Do not roll them out completely. Simply roll out the creases in the pastry sheets.
• Pierce each piece of Puff Pastry with a fork 10-12 times. This will prevent the pastry from 'puffing' as it bakes and will allow the pinwheels to stay together.
• Add 1/2-3/4 cup of shredded Gruyere cheese to each pastry sheet. Place half of the prosciutto pieces on each pastry sheet. Make sure the cheese and prosciutto reaches the edges of each pastry sheet.
• Roll each of the pastry sheets tightly into a 'log' shape.
• Cut each pastry sheet into 12-14 slices (each slice should be 1/2").
• Spray baking sheet with cooking spray.
• Place each of the slices cut side down onto a baking sheet. (Can bake in 2 batches or all at once with 2 separate baking sheets).
• For egg wash:
• Beat 1 egg and 1 Tbsp. of water in a small bowl. Brush each pinwheel with egg wash.
• Place the baking sheet in the oven and bake for 16-18 minutes or until tops are nice and golden. Remove pan when finished baking.
• Let cool and place on serving tray. Garnish with the zest of 1 lemon.Mince 1/2 cup or so of basil or fresh herb of choice. Sprinkle pinwheels with minced herbs.

PROSCIUTTO AND PARMESAN PUFF PASTRY

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles.
• Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese.
• Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges.
• Wrap in plastic. Repeat with the second half sheet of pastry.
• Refrigerate until firm, at least 3 hours and up to 2 days.
• When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart.
• Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes.
• Transfer to racks and cool slighty. Serve warm.

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.

PROSCIUTTO & PARMESAN PASTRY WHEELS RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Roll puff pastry on floured board to 9 x 11 inches. Spread mustard over puff pastry. Layer with prosciutto and sprinkle with parmesan cheese. Roll cheese with rolling pin to set.
• Roll pastry in jelly roll fashion from each side to meet in the middle. Brush with egg wash mixture. Cut slices 1/2-inch wide, lay flat on baking sheet and bake for 20 minutes or until brown.
• Yield: 8 servings.