Add versatile prosciutto pinwheel to your meal rotation

Cooking as much as I do, testing recipes and all, there are times my refrigerator fills with a little of this and a little extra of that. Those leftovers may wind up in a brand new recipe, like the prosciutto mozzarella pinwheel roll we made today. I had fresh spinach, mozzarella and pizza dough left from homemade pizza, along with a half pound of prosciutto pulled from the freezer. Sprouting in the pantry bin was a small red onion, so that went into the filling too. I had just enough of everything to stuff one nice roll. It baked up golden brown and we could hardly wait to allow the roll to cool a few minutes before slicing into pinwheels. What I love about this recipe is how versatile it is. No prosciutto? Sub in your favorite Italian salami. Ditto for provolone instead of mozzarella. For a milder flavor, deli ham would work. Cheddar or Swiss partners well with that. (Smear a bit of country mustard on the dough before topping it with ham fillings). If you love Philly steak sandwiches, try thinly sliced roast beef, provolone, onion and julienned bell peppers. Mild kale or mixed salad greens could be subbed in for spinach.

See where I’m going here? Making it easy, I hope, for you to put this tasty pinwheel roll into your meal rotation.

Prosciutto mozzarella pinwheel roll

About 1 pound pizza dough, homemade or purchased

8 oz. or so mozzarella, either shredded or in thin slices

6-8 oz. or so sliced prosciutto

Couple handfuls fresh spinach, chopped

Very thinly sliced red onion, or other onion

Shake or 2 of dried basil or Italian seasoning (optional but good)

Olive oil to 425.

Roll dough on floured surface into 12-14” circle or 10x14” rectangle about 1/4” thick. No worries if measurements aren’t exact.

Sprinkle half the cheese over dough. If using slices, use half of what you have, spacing them if necessary to cover dough.

Lay all prosciutto on top.

Sprinkle spinach on.

Scatter onion sparingly on top and shake a bit of dried basil on.

Top with remaining cheese.

Roll into a cylinder, starting at long end.

Tuck ends under roll securely. I pinch them shut. Place, seam side down, on parchment lined or sprayed baking sheet.

Brush with oil and bake golden brown, 25 minutes or so.

Cool a few minutes before slicing. Thick or thin slices – up to you.

Preheat oven

Gilding the lily

Sprinkle a bit of shredded Parmesan on with remaining cheese.

Prosciutto means “ham” in Italian. Parma prosciutto, cured with “best Italian sea salt and time,” is considered to be the gold standard.

Tuscan food memories

I have precious memories of enjoying prosciutto in Tuscany with my bestie, Carol Vanover. We ate it “straight” – shaved thinly, with small hunks of Parmigiano-Reggiano and local red table wine served alongside.