Italian Puff Pastry Pinwheels
These Italian puff pastry pinwheels are an ideal last minute appetizer. All you need is cheese, cured meat, Dijon and your puff pastry!
Ingredients
- 1 puff pastry sheet
- 1½ tbs Dijon mustard
- 6 oz (170 g) prosciutto
- 1 cup (135 g) shredded gruyere cheese
- 1 egg, lightly beaten
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- Sprinkle some flour on a clean flat surface. Roll out puff pastry sheet to flatten the edges. Brush the entire surface with the Dijon mustard. Next, place your prosciutto slices on to the puff pastry and sprinkle evenly with cheese. Start rolling up the short side of the rectangle like you would for cinnamon rolls. Slice the dough into 1 inch thick rolls and transfer to your baking sheet. Brush the rolls tops and sides with the egg wash. Bake for 22-25 minutes or until golden brown on top. Serves best right away.
Notes
You may also like these Spanakopita Puff Pastry Swirls
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use slices of ham instead of prosciutto.
- You can use shredded mozzarella cheese instead of gruyere cheese.
Calories: 192kcal, Carbohydrates: 8g, Protein: 6g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 30mg, Sodium: 213mg, Potassium: 49mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 112IU, Vitamin C: 0.01mg, Calcium: 100mg, Iron: 1mg
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