Prosciutto Parmesan Pinwheels Recipe
Prosciutto Parmesan Pinwheels Recipe photo by Taste of Home

Prosciutto Parmesan Pinwheels Recipe

Publisher Photo
Puff pastry from the freezer section makes these tasty appetizers a snap to assemble. The golden-brown pinwheels get their fabulous flavor from prosciutto, Dijon mustard and Parmesan cheese.—Virginia Galloway, Houston, Texas
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:20 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 20 servings

Ingredients

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 tablespoons Dijon mustard
  • 6 ounces thinly sliced prosciutto or deli ham, chopped
  • 1-1/4 cups shredded Parmesan cheese

Nutritional Facts

1 appetizer equals 160 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 365 mg sodium, 14 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Unfold puff pastry. Spread mustard over pastry to within 1/2 in. of edges. Sprinkle with prosciutto and cheese. Roll up each pastry sheet. Using a serrated knife, cut into 1 in. slices.
  2. Place on greased baking sheets. Bake at 400° for 12-15 minutes or until puffed and golden brown. Serve warm. Yield: 20 appetizers.
Originally published as Prosciutto Parmesan Pinwheels in The Taste of Home Cookbook 2009

Nutritional Facts

1 appetizer equals 160 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 365 mg sodium, 14 g carbohydrate, 2 g fiber, 6 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Prosciutto Parmesan Pinwheels

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
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4 Star
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3 Star
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2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 28, 2014

"I made this recipe exactly and it turned out dry and brittle. One bite and they exploded like fireworks! They also did not get golden and puffy but looked just like they did when I put them in the oven. If I try this again I'll try brushing the pastry with egg or butter. In addition, to cut down on the salt factor I will try a different type of cheese."

MY REVIEW
Reviewed Aug. 15, 2012

"We found these too salty for our taste. Would not make again."

MY REVIEW
Reviewed Jan. 7, 2012

"This was the 1st time I worked with Prosciutto and it was very expensive and I didn't like the saltiness. I thought the puff pastry was hard to slice and keep together. No one at our New Years Eve party cared for them. This was a costly experiment."

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