Prosciutto and Parmesan Pinwheels Recipe -
Prosciutto and Parmesan Pinwheels Recipe
  • READY IN 20 mins

Prosciutto and Parmesan Pinwheels

Recipe by  

"Very easy appetizer. Absolutely delicious."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
  2. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.
  3. Bake 10 to 12 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2005

I made this recipe using a honey mustart, honey ham, and swiss cheese for a pampered chef party I was hosting - it was delicious. Everyone asked for the recipe. I made them the night before and baked them just before the party (it actually took my 30 minutes to bake). Next time I think I will try roast beef, provolone, and horseradish blend with the pastry sheets.

Most Helpful Critical Review
Jan 25, 2004

the mustard in this recipe makes the pinwheels taste yucky every body in my class did not enjoy

Jan 25, 2004

I omitted the mustard from the recipe. My husband's family doesn't like mustard. So, I used a little olive oil, garlic powder, black olives and basil instead. I can't eat just one, I have to eat the whole batch.

Dec 07, 2003

I made these for a dinner party ahead of time and wrapped them in cling wrap in the fridge. Then all that had to be done was cut, cook, serve. Very easy and tasty!

Jan 25, 2004

These were delicious and easy to make. I don't know why the prep time says 1 hour and 12 minutes. It took me no more than 5 minutes to assemble and place on baking sheet (after pastry was thawed). Do try this one if you're looking for an elegant appetizer with a lot of taste.

Jan 25, 2004

Great recipe! I've made this decadent appetizer twice and everyone loved it both times. The pinwheels were light and flaky and packed with lots of flavour from the prociutto and parmesan. I used a mild lean prociutto thinly sliced and reggiano (the type of parmesan I prefer to use in all my cooking) so that it wouldn't be too salty. I also ended up using 2 large tablespoons of regular dijon mustard as the 2 teaspoons the recipe called for wasn't enough to coat the sheet of pastry. Maybe I'll try hot dijon next time to kick up the flavour meter even more...

Jun 29, 2008

These were very good. I made them for a party along with the Spinach-Cheese Swirls from this site. I too omitted the mustard and substituted olive oil, garlic powder and fresh ground pepper. Everyone loved them. 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. Also, I think it helped with the unraveling problem that others seemed to have. Thanks for the recipe.

Jul 25, 2003

These pinwheels were a big hit at one of our office parties! Everyone loved them and they were gone in minutes. The prosciutto and parmesan cheese blends beautifully to make an awesome appetizer.


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  • Calories
  • 472 kcal
  • 24%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 779 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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