Prosciutto and Cheese Puff Pastry Pinwheels

Simply Recipes / Jessica Gavin

Whenever Im in charge of appetizers, I grab some store-bought puff pastry.

Its easy to add simple ingredients to the puff pastry to turn them into gourmet hors d’oeuvres.

It is rolled and sliced into pinwheels, which get crisp and flaky as they bake.

Savory pinwheels on a white platter.

Simply Recipes / Jessica Gavin

These are a real crowd-pleaser!

Its nice to have a warm starter thats really a breeze to prepare before the big feast.

Plus, its hard to have just one, trust me, I tried!

A person picking up a crispy prosciutto and parmesan pinwheels

Simply Recipes / Jessica Gavin

I use frozen puff pastry; its sold at most grocery stores in the freezer section.

Store-bought puff pastry usually comes rolled into a 1/2-inch-thick rectangle.

You don’t want it to taste too doughy.

Three crispy prosciutto and parmesan pinwheels on a plate.

Simply Recipes / Jessica Gavin

Plus, this creates a tighter shape.

verify that the dough is cool, but pliable.

Its hard to work with when it gets too warm.

Savory pinwheels on a white platter.

Simply Recipes / Jessica Gavin

Pop it back in the fridge to cool if this happens.

The Creamy Herb Spread

To flavor the dough, I make a simple Italian herb spread.

Equal amounts ofDijon mustardandmayonnaisegive it a tangy and creamy consistency.

Close up of puff pastry pinwheels with prosciutto, Dijon mustard, and parmesan stacked on a platter.

Simply Recipes / Jessica Gavin

If you are in a pinch for time, dried Italian seasoning is a quick and easy substitute.

I use half the amount dried herbs than the fresh herbs since the flavors are more concentrated.

Ill let you in on a secret: This is my go-to spread for sandwiches and wraps!

Mixing the herb spread for puff pastry pinwheels with prosciutto, Dijon mustard, and parmesan in a small bowl with a spoon.

Simply Recipes / Jessica Gavin

Im not shy with the sauce, so I use it all, evenly spread over the puff pastry.

double-check to leave a 1/2-inch borderthis makes it easier to roll up.

Add the prosciutto and parmesan cheese over the creamy herb spread, and tightly roll the puff pastry.

Mixing the herb spread for puff pastry pinwheels with prosciutto, Dijon mustard, and parmesan in a small bowl with a spoon.

Simply Recipes / Jessica Gavin

A little egg wash on the edge helps to seal the log.

This ensures the fat in the dough firms up, making it easier to slice.

The freezer is faster, but it can be refrigerated for up to three days before slicing and baking.

Whisking an egg wash for puff pastry pinwheels with prosciutto, Dijon mustard, and parmesan

Simply Recipes / Jessica Gavin

This makes it a great make-ahead option, saving you time.

Cut about 1/2-inch-thick slicesyoull get 24 tasty pinwheels.

Thats a lot just out of one pastry sheet!

Rolling out puff pastry to make savory pinwheels.

Simply Recipes / Jessica Gavin

you could easily double the recipe for a larger gathering.

To kickstart the cooking process, bake at 400F.

This ensures that the dough will get light and puffy, then brown.

Filling puff pastry to make savory pinwheels.

Simply Recipes / Jessica Gavin

Keep a close watch on the color change, it will darken quickly!

Once it cools for a few minutes on the baking sheet, I recommend serving it warm.

The edges are super crisp with cheesy centers.

Filling puff pastry to make savory pinwheels.

Simply Recipes / Jessica Gavin

Variations

Not a fan of prosciutto?

Thinly sliced ham makes a great substitute or use chopped up pieces ofprecooked baconsprinkled on top.

Shredded aged whited cheddar, gruyere, or smoked gouda are tasty swaps for parmesan cheese.

Filling puff pastry to make savory pinwheels.

Simply Recipes / Jessica Gavin

Just reheat in a 350F oven until they are crispy for a delicious snack the next day.

Set the oven rack to the middle position.

Preheat it to 400oF.

Rolling up the filled puff pastry to make savory pinwheels.

Simply Recipes / Jessica Gavin

Line two baking sheets withparchment paperand set them aside.

In a small bowl, combine the mustard, mayonnaise, basil, oregano, thyme, and rosemary.

In a small bowl, whisk the egg and water.

The filled puff pastry wrapped in plastic wrap to make crispy prosciutto and parmesan pinwheels.

Simply Recipes / Jessica Gavin

Lightly dust your countertop with flour.

Gently unfold the defrosted puff pastry on it.

If the surface of the puff pastry feels sticky, lightly dust it with flour.

Slicing the rolled log with a knife to make crispy prosciutto and parmesan pinwheels.

Simply Recipes / Jessica Gavin

Use a rolling pin to roll the puff pastry into a 12x10-inch rectangle.

The long (12-inch) edge should be closest to you.

Evenly sprinkle parmesan cheese all over the prosciutto.

Brushing crispy prosciutto and parmesan pinwheels with egg wash before baking.

Simply Recipes / Jessica Gavin

Brush the top 1/2-inch border with the egg wash to help seal the dough.

Starting at the edge closest to you, tightly roll the filled puff pastry into a jelly roll shape.

Tightly cover the roll with plastic wrap and freeze it for 15 minutes or refrigerate it for 30 minutes.

Baking sheet with crispy prosciutto and parmesan pinwheels on it.

Simply Recipes / Jessica Gavin

Use a serrated knife to slice the roll into 24 pinwheels, about 1/2-inch wide.

Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1 1/2 inches apart.

Bake the second baking sheet.

Savory pinwheels on a white platter.

Simply Recipes / Jessica Gavin

Garnish with herbs if desired and serve warm or at room temperature.

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