Prosciutto Pinwheels Food

PROSCIUTTO COTTO PINWHEELS

Steps:

• As seen on: Giada in Italy, Episode 10. Bocce Ball Picnic.
• In a medium bowl, mix together the ricotta, rosemary, parmesan and olive oil with a rubber spatula. Set aside.
• Lay two pieces of ham on the board in front of you lengthwise, over lapping 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. 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 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 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 COTTO PINWHEELS

Steps:

• Mix the ricotta, rosemary, parmigiano and olive oil in a bowl with a rubber spatula until smooth.
• Lay 2 pieces of prosciutto cotto on a 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 prosciutto. Sprinkle the side closest to you with 2 tablespoons giardiniera and press gently into the cheese. Roll the prosciutto into a pinwheel starting with the edge closest to you, rolling away from you.
• Repeat with the remaining prosciutto and filling. Wrap each roll tightly in plastic wrap and chill in the refrigerator at least 4 hours to firm up. To serve, unwrap the rolls and slice into 3/4-inch pieces with a sharp knife.

PROSCIUTTO PINWHEELS

Steps:

• Preheat oven to 400 degrees.
• Roll out thawed pastry sheet on counter (over sprinkled flour, if sticking). Spread the Aloue.tte cheese on pastry sheet - leaving a 1/2" border. Arrange spinach and then prosciutto slices over cheese spread.
• Starting at one end, roll up pastry sheet jelly-roll style, keeping the roll as tight as possible. Wrap in plastic.
• Refrigerate until firm (2-3 hours minimum and up to 2 days) or freeze for future use.
• When ready to bake, thaw in fridge for several hours, remove from fridge, cut into thin 1/4"-1/2" slices with a sharp, serrated knife.
• Spray cookie sheet with cooking spray or line with parchment paper. Lay each slice onto cookie sheet 1" apart. Brush with egg to coat each piece.
• Bake 10-12 minutes until golden brown. Serve warm.

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-DIJON PINWHEELS

Steps:

• Mix cream cheese spread and mustard until well blended.
• Place 2 of the prosciutto slices, side-by-side, on work surface with long sides overlapping slightly. Top with 2 provolone slices; spread with 2 Tbsp. of the cream cheese mixture. Roll up from 1 of the short sides. Wrap tightly with plastic wrap. Repeat to make a total of 5 rolls. Refrigerate at least 2 hours.
• Cut each roll into 8 slices. Place 1 slice on each cracker.

PROSCIUTTO PINWHEELS

Steps:

• 1. Mix Gruyere cheese and sage in bowl. Arrange pastry sheet, short side facing you, on lightly floured surface; cut into halves crosswise. Put one half sheet with long side facing you; brush edge of far side with the egg.
• 2. Layer with half the prosciutto and Gruyere cheese mixture, avoiding the egg moistened edge. Roll up jelly roll fashion, shaping into a log. Wrap in waxed paper. Repeat the process with the remaining pastry, prosciutto and cheese mixture. Chill, seam side down, in refrigerator for 3 hours to 3 days or til firm
• 3. . Preheat oven to 400. Grease 2 large baking sheets. Cut logs crosswise into 1/2 inch slices. Arrange, cut side down, 1 inch apart on baking sheets. Bake in batches, on middle oven rack for 14 to 16 minutes or til golden. Remove to a wire rack to cool slightly. Serve warm. Makes 40 pinwheels.

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 AND GRUYERE PINWHEELS

Steps:

• Combine Gruyere and sage in bowl.
• On lightly floured surface, unfold pastry with short side facing you, and cut in half crosswise.
• Arrange half of sheet with long side facing you, and brush just the edge of far side with the egg.
• Arrange half of prosciutto evenly on top of pastry, avoiding egg-washed edge, and top with half of Gruyere mixture.
• Starting with near side, roll jelly-roll fashion into a log and wrap in wax paper.
• Repeat procedure with remaining ingredients.
• Chill, seam-side down, until firm, at least three hours, or up to three days (you can even freeze for several weeks).
• Preheat oven to 400-degrees and lightly grease 2 baking sheets.
• Cut logs crosswise into 1/2 inch thick pinwheels and arrange, cut side down, 1 inch apart on sheets.
• Bake until golden, about 15 minutes.
• Transfer to rack and cool just slightly; best served while still warm.

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.

PROSCIUTTO AND GRUYèRE PASTRY PINWHEELS

Steps:

• Place pastry sheet on work surface. Cut in half, forming two 9 1/2x4 3/4-inch rectangles. Arrange half of prosciutto on 1 rectangle, leaving 1/2-inch border along 1 side. Sprinkle prosciutto with half of basil, then top with half of 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 remaining pastry, prosciutto, basil, cheese, and egg to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
• Position rack in center of oven and preheat to 400°F. Line 2 large baking sheets with parchment paper. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

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.