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Sage & Prosciutto Pinwheels

 Sage & Prosciutto Pinwheels
I love, love, love to make appetizers and I came up with this recipe because I could make them up ahead and keep them in the freezer, slice and then bake them when needed. —Kate Dampier, Quail Valley, California
36 ServingsPrep/Total Time: 30 min.


  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1/4 cup honey mustard
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 8 thin slices prosciutto or deli ham, chopped
  • 2 tablespoons chopped fresh sage


  • 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 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.
  • Yield: 3 dozen.
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.
Nutritional Facts: 1 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.