Ham and Cheese Pinwheels

I absolutely love puff pastry – it's so buttery and flaky, and the best part is, it’s incredibly versatile. You can use it for just about anything, whether you’re craving something savoury or something sweet. The classic ham and cheese sandwich is a classic for a reason and there are countless variations out there, but in this one, the spotlight is on two ingredients that really shine: prosciutto cotto and friulano cheese. The richness of the prosciutto paired with the creamy, nutty flavor of the friulano cheese creates a perfect balance wrapped in that irresistible, golden puff pastry. It’s simple yet delicious and everyone will love them.

PROSCIUTTO COTTO AND FRIULANO CHEESE PUFF PASTRY PINWHEELS

Recipe by Mark Calaminici | Food Loves Company

Serves 4-6 as an appetizer 

Ingredients

400g puff pastry, 200g each sheet

200g Prosciutto Cotto, thinly sliced

200g Friulano cheese, coarsely grated

Parmigiano-Reggiano, finely grated, to taste

1 Egg, whisked with a bit of water

Method

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

   
   

2. Lay down your puff pastry on a floured work surface. Roll out the puff pastry sheet with a rolling pin to stretch it out a bit. Layer prosciutto cotto to cover puff pastry and then sprinkle Friulano cheese and Parmigiano-Reggiano.

3. Roll it up from bottom to top like a log/jelly roll. This is an optional step but you can place the rolls in the freezer so that it’ll be easier to slice into pinwheels. Slice the rolls and place the pinwheels on a sheet pan lined with parchment paper. Brush the sides and top with the egg wash.

4. Place in the oven for about 20-30 minutes until golden brown and cooked. Let cool and serve immediately.