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    Spicy Pork Pinwheels


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    1 pound roasted pork shoulder, shredded
    6 ounces prosciutto, small dice
    1 tablespoon chopped garlic
    1 egg
    12 ounces ricotta cheese
    4 ounces grated parmesan cheese
    1 tablespoon fine chopped fresh parsley
    2 puff pastry sheet
    1 egg, beaten

    Recipe



    Preheat the oven to 375ºF. In a mixing bowl, combine the pork, prosciutto, garlic, egg, and cheeses. Mix well. Season with salt and pepper. Spread 1/2 the filling over each sheet of puff pastry, leaving a 1/2-inch border. Fold the side edges in 1-inch. Roll the pastry tightly, lengthwise, like a jelly roll. Place the pastry seam side down on a parchment lined baking sheet. Brush the pastry with the egg wash. Place in the oven and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool before slicing. Slice the pastry into individual 1 inch pinwheels and serve. Yield: 10 servings

 

 

 

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