Prosciutto Gruyere Pinwheels
"I started making this recipe in college and it's my husband's favorite. I remember making them for a party a long time ago and someone asked what was in them. 'Prosciutto and gruyere,' I said. 'What?!?' they said. And someone else chimed in, 'It's ham and cheese!"' - Kerry Fabrizio, Applegate, Senior R&D Scientist
As Featured in The Applegatarian.
48 Pinwheels | Total Time: More Than 60 Mins
- 1 sheet frozen puff pastry, thawed
- 1 (3-ounce) package APPLEGATE NATURALS® Prosciutto
- 4 oz Gruyere cheese, grated
- 1 Tbsp chopped fresh sage
- 1 large egg, lightly beaten
- Unfold thawed puff pastry and place on a lightly floured surface with folds horizontal to you. Cut pastry horizontally to make 2 equal pieces. Cover each piece of pastry with a thin layer of prosciutto, leaving the top ½ inch empty. Sprinkle grated cheese and sage evenly over prosciutto.
- Brush the top of the pastry with egg wash then snugly roll up the pastry, encasing the prosciutto and cheese. Repeat with the other piece, then wrap each log with wax paper and refrigerate for at least 1 hour and up to overnight.
- Preheat oven to 400°F. Line 2 baking sheets with parchment.
- Remove logs from the refrigerator and cut into ½-inch-thick slices. Arrange slices 2 inches apart on sheet pans. Bake pinwheels until puffed and golden brown, about 15 minutes. Remove from the baking sheets and serve warm.
Assembled logs, wrapped in wax paper and placed in freezer bags, can be frozen for up to 1 month.
Thaw slightly before slicing and baking.