Prosciutto and Sun Dried Tomato Pinwheels
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Yields:
-
55 pinwheels
- Serves:
- 55
ingredients
- 1 sheet frozen puff pastry, thawed
- 1⁄3 cup sun-dried tomato, finely diced
- 2 ounces thin sliced prosciutto, cut in strips
- 1⁄4 cup shredded Fontina cheese
- 2 tablespoons parmesan cheese
- 1⁄4 teaspoon black pepper
- 1 egg, beaten
- 1 tablespoon water
directions
- on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.
- cut in half lengthwise.
- spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.
- top with prosciutto strips ans cheeses and season with pepper.
- starting near the long edge, tightly roll the pieces into two long logs.
- beat the egg with water and brush the tops of each log with egg wash.
- press edges to seal closed.
- transfer logs to baking sheet and freeze 30 minutes until firm.
- line a large baking sheet with parchment paper.
- trim the uneven ends from each log.
- cut on the diagional to 1/4 inch thick slices.
- set pinwheels 1 inch apart on baking sheets.
- freeze 30 more minutes.
- bake on 375 for twenty minutes until lightly golden.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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