Prosciutto and Cheese Pinwheels

These savory and crispy pinwheels will be the highlight of your wine tasting or party. This recipe is for half pesto and half marinara flavored pinwheels. Both are delicious, and people are divided on their preference. So, why not make both? You can bake these up to 2 hours before serving without any change in flavor or consistency. Leftovers can be stored for 2 days in an airtight container or frozen for up to a month and reheated in the oven.

Prosciutto and Cheese Pinwheels

Serves 6-10
Prep Time: 15 minutes
Cook Time: 20 minutes

1 package frozen puff pastry, thawed according to directions. I prefer the 14-ounce (397 grams) Dufour brand
2 tablespoons (30 milliliters) pesto, homemade or store-bought
3 tablespoons (45 milliliters) marinara sauce, homemade or store-bought
1/4 cup (25 grams) Parmesan cheese, finely grated
2/3 cup (83 grams) Fontina or Monterey Jack cheese, grated
4 ounces (114 gram) Prosciutto, trimmed of excess fat
1/2 cup (50 grams) Pecorino cheese, finely grated
1 teaspoon (5 milliliters) each of cornstarch and water, beaten together in a small bowl.

Directions 

1. Preheat the oven to 375°F (190°C). Line a full sheet pan measuring 26 x 18 inches (66 x 45.7 centimeters) or two half pans, 13 x 18 inches (33 x 45 centimeters), with parchment paper or use a Silpat mat.

2. Position the cold, thawed dough on a lightly floured surface with the longer side facing you. Gently roll it out lengthwise (not widthwise). Cut widthwise in the middle to create two pieces. On one side, evenly spread the pesto, leaving a 1-inch (2.5-centimeter) border along the back end. On the other half, spread the marinara, also leaving the end border. Sprinkle the marinara side with the pesto, which already has Parmesan in it. Sprinkle the grated cheese evenly over both sides while maintaining the back border, then top with prosciutto, keeping the border. Finally, sprinkle both sides with Pecorino cheese.

3. Use your fingers to roll the long side with the pesto into a tight tube, lightly brushing the border with the cornstarch mixture before sealing. Immediately cut into 1 1/2-inch (3.75 centimeters) rounds using a sharp knife. Lift each piece as you cut it, flipping it with the side of the knife onto the sheet pan. Leave room between rounds to spread out as they bake. Keep the knife clean to avoid sticking. Use your fingers to help shape and seal the pinwheels, as they can be messy. Repeat this process with the Marinara side.

4. Place in the middle of the hot oven and bake until nicely browned and crisp. If they are browning too quickly, regulate the oven temperature and turn the pan(s) as needed. Do not worry about the excess oil pooling in the pan.

5. When cooked, remove from oven and immediately place pinwheels on a cookie rack (I place paper towels under the rack to help with cleanup). Allow them a few minutes to drain and crisp. You can serve warm or at room temperature. Plate and enjoy!

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About Molesini Wine Club

This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.