Best Prosciutto And Sun Dried Tomato Pinwheels Recipes

PINWHEEL RECIPE WITH PUFF PASTRY

Steps:

• Thaw puff pastry at room temperature for about 30 minutes or until it is easy to unfold.
• In a medium bowl, stir together the spinach, sun-dried tomatoes, mayonnaise, cheese, and seasonings. Cover and refrigerate until ready to use.
• Unfold a sheet of pastry and place on a lightly floured surface. Spread the spinach mixture evenly over the pastry sheet leaving a 1/2 inch border along the longer sides. Cover the spinach mixture with thin slices of prosciutto.
• Starting at a longer side, roll the pastry tightly and pinch the seam at the end. Wrap with plastic wrap. Freeze the logs for about an hour or until they are firm but not completely frozen. If you freeze them all the way, let them thaw slightly so they will be easier to cut.
• Preheat oven to 425º.
• Slice into 1/2 inch slices and place on parchment lined baking sheet. Brush with egg wash.
• Bake for 20-25 minutes until golden brown. Serve warm or at room temperature.

PROSCIUTTO AND SUN DRIED TOMATO PINWHEELS

Steps:

• 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.

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.

SPINACH AND SUN-DRIED TOMATO PINWHEELS

Steps:

• In a bowl, combine the flour and the cold butter.
• Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
• Add the mashed potatoes and mix just until incorporated.
• Add the egg and buttermilk and mix until a dough forms.
• Turn dough out onto a heavily floured surface and knead 25 to 30 times. Make sure you use plenty of flour on your board so that the dough doesn't stick.
• Divide the dough in half.
• Working with one half of the dough at a time, pat or roll into an 8-inch wide rectangle about 1/4" thick.
• In a small bowl, combined the bacon, spinach, sun-dried tomatoes, mozzarella cheese and garlic powder. Toss to combine.
• Sprinkle 1/2 of the spinach mixture over the dough.
• Starting on the long side, carefully roll the dough up into a log as tightly as you can and gently squeeze it together.
• Repeat with other half of dough.
• Wrap each half in plastic wrap and refrigerate for 1 hour.
• Unwrap. Using a serrated knife, cut into 1 inch thick "wheels".
• Place on two parchment lined baking sheets about an inch apart.
• Bake in a preheated 475°F oven for 17 to 20 minutes until lightly browned.

PENNE WITH PROSCIUTTO, SUN DRIED TOMATOES & CREAM

Steps:

• Cook onions until soft.
• Add proscuitto and cook until begins to brown.
• Add tomatoes and cream and cook until reduced by about half.
• Check seasonings.
• Prosciutto can be very salty.
• Serve over cooked pasta and top with grated cheese.
• Very easy and quick!