SAGE & PROSCIUTTO PINWHEELS RECIPE
I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. -Kate Dampier, Quail Valley, California
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Unfold one pastry sheet. Spread 2 tablespoons mustard to within 1/2 in. of edges. Sprinkle with 1/2 cup cheese; top with half each of the chopped prosciutto and sage. Roll up jelly-roll style. Using a serrated knife, cut roll crosswise into 18 slices.
- Place cut side down on a greased baking sheet. Repeat with remaining ingredients. Bake 12-15 minutes or until golden brown. Serve warm. Freeze option: Cover and freeze unbaked rolls on a waxed paper-lined baking sheet until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, let rolls stand at room temperature 10 minutes. Cut and bake pinwheels as directed, increasing time as necessary.
- Yield: 3 dozen.
- Originally published as Sage & Prosciutto Pinwheels in Simple & Delicious
- October/November 2014
- Nutritional Facts
- appetizer equals 90 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 131 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein.
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