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Prosciutto Pinwheels




Source of Recipe


Modified from Bon Appetit magazine


List of Ingredients






1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

1.Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
2.Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
3.Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
4.Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
5.Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
6.Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.
Makes about 30 appetizers.



Recipe