Prosciutto Pinwheels

It is the season of comfort food. A season I cherish, well, I cherish every season I think because I live in Wisconsin, the state that has the joy of experiencing each season. Now we have hit the winter season. It is a time where many of us Wisconsinites hunker down and hibernate. Don’t get me wrong, we have as much fun as the rest, snowboarding, skiing, sledding, and ice skating. We make the most of it. To me, however, the winter season is packed with great comfort food, including the latest addition to the family of comfort food, the pinwheel.

Prosciutto Pinwheels

As we near closer to the Christmas holiday, I wanted to come up with a family friendly appetizer, something that everyone could enjoy, and maybe even talk about. I made a ham and Wisconsin cheese curd, a Johnsonville Italian sausage and red chili flake, and my favorite, a prosciutto pinwheel.

If you are not familiar with a pinwheel, it is basically something that is filled, rolled up, and sliced into delicious bites of goodness. You should know, I love making pinwheels, as seen here and here. Let’s get started.

Ingredients:

  • 2 sheets of puff pastry, thawed
  • 4 oz thinly sliced prosciutto
  • 1 cup of shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp chili flakes, optional
  • 1/2 cup, roasted red bell pepper slivers

Begin by getting two baking sheets out, and either lightly butter, or use cooking spray to lightly coat each sheet.

Prosciutto Pinwheels

Carefully unroll each puff pastry, I use Pepperidge Farm, onto a lightly floured cutting board, or whatever space you have available. Lay the sheet so the more vertical side is facing you, and slice in half. Take the longer side, facing you, and brush the beaten egg on the top inch or so of the pastry dough.

Begin layering about 4 slices of the prosciutto down the dough. Top with slices of the roasted bell pepper, season with a pinch of the chili flakes, and add some of the cheese to the top.

Roll into a log, and seal the edges by lightly pinching, and place seal side down onto the baking sheet. Repeat with the remaining dough, or come up with your own creation (that is the fun part, right?).

Preheat your oven to 415 degrees.

Let the dough firm up a bit in the freezer for about 8 minutes. Remove, and slice them into about 2 inch slices. Place them, about an inch apart, back onto the baking sheet, and place them in the preheated oven, and cook until you have a light, golden brown. Cook for about 20 minutes, then remove and let cool.

Remove these from the baking sheet, and plate. Trust me, these will not last long, so you might want to quadruple the recipe! The light, flaky dough, and the perfect balance of smoky ham flavor from the prosciutto, the perfect bite from the chili flake, and the sweetness from the roasted bell peppers, keeps you coming back for more. This is comfort. This is a winter appetizer in Wisconsin, and heck, perfect for any state looking for a bit of comfort. Enjoy, and happy holidays.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Prosciutto Pinwheels”

  1. These pinwheels look delicious! I’m going to an appetizer party…I might try them out and bring them along!

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