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

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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


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

Nutritional Facts

1 each: 160 calories, 9g fat (3g saturated fat), 11mg cholesterol, 365mg sodium, 14g carbohydrate (0 sugars, 2g fiber), 6g protein.


  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, gently cut into 1 in. slices.
  2. Place 3-inches apart on greased baking sheets. Bake at 400° for 15-18 minutes or until puffed and light golden brown. Serve warm.
    Freeze option: Freeze cooled appetizers in a resealable plastic freezer bag. To use, reheat appetizers on a parchment paper-lined baking sheet in a preheated 400° oven until crisp and heated through.
    Yield: 20 appetizers.
Originally published as Prosciutto Parmesan Pinwheels in The Taste of Home Cookbook 2009

Light-Bodied White Wine

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

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ppierce62 User ID: 7867363 108095
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."

parksville User ID: 1598935 101931
Reviewed Aug. 15, 2012

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

kathydeedee User ID: 5907418 184823
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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