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READY IN 20 mins

Prosciutto and Parmesan Pinwheels

Read Reviews (55)

"Very easy appetizer. Absolutely delicious." — MOONSEEME

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Original recipe makes 8 servings Change Servings

1 (17.5 ounce) package frozen puff pastry sheets, thawed
5 ounces prosciutto, thinly sliced

5 ounces Parmesan cheese, thinly sliced
2 teaspoons prepared Dijon mustard

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Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.
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.
Bake 10 to 12 minutes.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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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.

—Ruby

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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

—ANCEE

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73 Ratings

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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.

—MBC

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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!

—PONGO

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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...

—DNYGARD

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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.

—BDEGER

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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.

—the allrecipes staff

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Jan 25, 2004

I used honey mustard instead of a strong mustard and the flavor was delicious! Everyone loved these and they were gone in a flash! Quick and easy to prepare.

—CINDYARTINO

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Nutrition

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.

Nutritional Information

Prosciutto and Parmesan Pinwheels

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 472
** Calories from Fat: 302

% Daily Value *
** Total Fat 33.5g 52 %
** Saturated Fat 11g 55 %
** Cholesterol 28mg 9 %
** Sodium 779mg 31 %
** Potassium 54mg 2 %
** Total Carbohydrates 28.2g 9 %
** Dietary Fiber 0.9g 4 %
** Protein 14.2g 28 %
** Sugars 0.6g
** Vitamin A 1 %
** Vitamin C 0 %
** Calcium 27 %
** Iron 18 %
** Thiamin 25 %
** Niacin 37 %
** Vitamin B6 2 %
** Magnesium 6 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.