Prosciutto Pinwheels

These appetizers are a tradition in my family. I think we have probably made them every Christmas for the past ten years at least. They require very few ingredients and can be made days in advance, then sliced and baked right before guests arrive. It is important to get prosciutto that is very thinly cut at the deli. I’ve found that the pre-sliced packages are too thick for the puff pastry.

Get ready for a lot of posts in the next few days- I got a camera for Christmas that I am obsessed with plus I have lots of time to cook while I'm on break!

Prosciutto Pinwheels
from Simply Classic
1 sheet of frozen puff pastry, thawed
Flour for dusting
4 tablespoons sweet hot mustard
1 cup parmesan cheese, grated
¼ lb prosciutto, thinly sliced

Dust work surface with flour and roll puff pastry into a rectangle that is about 11x14 inches. Spread the mustard evenly over pastry, then sprinkle with parmesan cheese. Arrange the prosciutto in a single layer over the cheese. Starting at a long end, roll up the pastry until you reach the middle. Roll the other side until the two sides meet in the middle. Wrap with plastic wrap and place on a flat surface in the freezer. It should chill for at least 20 minutes to make it easier to slice. Or you can keep in the freezer for up to 3 months.

When ready to bake, preheat the oven to 350 degrees. Slice the partially thawed roll into 1/4 inch slices and place on a parchment-lined baking sheet. Bake for 20-25 minutes or until puffed and golden. Serve warm or at room temperature.