Pro­sciutto and Parme­san Pin­wheels

Allrecipes - - Favorites - sub­mit­ted by: claire mooney gillen

ar­magazine.com/ pro­sciutto-and-parme­san-pin­wheels

1 (17.5-oz.) pack­age frozen puff

pas­try sheets, thawed (2 sheets) 4 tsp. Di­jon mus­tard

5 oz. pro­sciutto, thinly sliced

5 oz. finely shred­ded

Parme­san cheese

1. Pre­heat oven to 400°F. Line 2 bak­ing sheets with parch­ment pa­per.

2. Roll out 1 pas­try sheet into a 10x12-inch rec­tan­gle on a lightly floured sur­face. Spread with half of the mus­tard, and top with half of the pro­sciutto and half of the Parme­san. Roll up, start­ing with a long side, then cut with a ser­rated knife into 1-inch-thick pieces. Ar­range pieces on 1 pre­pared bak­ing sheet. Re­peat with re­main­ing pas­try sheet, mus­tard, pro­sciutto, and Parme­san.

3. Ar­range bak­ing sheets in up­per and mid­dle thirds of oven; bake, switch­ing po­si­tions half­way through, un­til golden brown, about 20 min­utes.

PER SERV­ING: 473 CAL; 34g FAT (11g SAT); 14g PRO; 28g CARB; 1g FIBER; 794mg SODIUM; 1g SUG­ARS

“A great tip that worked for me was to re­frig­er­ate the un­cut roll for about 15 min­utes. This gave the dough time to rest and made cut­ting very easy.” – SHELLY

SAVED10,375TIMES

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