Reviewed: Nov. 10, 2009

These were yummy! I had to cook them a bit longer (25 minutes) and because I was out of mustard, I brushed the pastry with olive oil and a bit of garlic and pepper. I got a lot of compliments on this! Would definitely make this again. :-)

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Stephanie

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

my husband loves this recipe! i do skip the mustard & instead brush dough with a little olive oil & garlic instead. quick & easy!

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pam

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Westerville, Ohio, USA

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Reviewed: Jul. 24, 2009

Instead of prociutto, I put down a layer of pepperoni, then sprinkle with grated parmesan cheese, then roll up and slice. Oh, and skip the mustard, it's weird. The dough is rich enough, you don't need to spread it with anything.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Feb. 16, 2009

They were tasty, but very salty. I may try mozzarela next time.

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MEGZBOOTY

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Reviewed: Nov. 1, 2008

I couldn't find Prosciutto and substituted pepperoni & mozarella... turned out great.

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MAGIK10410

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Reviewed: 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.

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Shelly

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Reviewed: Mar. 14, 2008

The flavor of this recipe was very good, although it was rather salty which I like, but many others do not. They are also extreamly greasy.

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CasiK

Cooking Level: Intermediate

Living In: Chicopee, Massachusetts, USA

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Reviewed: Feb. 9, 2008

YUMMY!! I made these as part of my Super Bowl party menu and people loved them. In addition to tasting great they were fast and easy to make. The only thing I added was a little grated Pecorino Romano cheese to the Parmesan cheese.

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NYCOOK12

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Reviewed: Jan. 24, 2008

I made it this weekend for a party and it was a huge hit! A couple modifications - increased mustard, mixed with a bit of mayo, used salt, pepper and garlic powder, cut thinner than 1 inch (more like 1/2 inch), and baked longer until they were brown. Super delicious!

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Laura

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Reviewed: Dec. 10, 2007

Really really good. I made these the night before my party and just sliced them before baking. I spread a nice amount of dijon mustard on the puff pastry and it gave a nice flavor combination. Very easy and good.

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JennyGirl

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

These were sooooo easy and everyone loved them. I also modified the recipe. I used low fat swiss cheese instead of Parmesan and that totally eliminated the grease. For the mustard I used honey mustard and put a bit of rasberry preserves in it. They turned out great.

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Jess51725

Cooking Level: Expert

Living In: Westfield, New Jersey, USA

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Reviewed: Nov. 10, 2007

This is a perfect appetizer or finger food to serve at a dinner party or any other get-together. These are the absolute hit every time I make them. It's quick and easy!

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JANAMAUS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 28, 2007

I didn't use mustard, I just brushed the puff dough with olive oil and I used shredded parmesan (not the can kind). Turned out great!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 11, 2007

Very good! As others have mentioned, they are a bit greasy; I recommend setting them on a paper towel to blot for a while before transferring them to your serving plate. They take 25-30 mn to bake (much longer than recipe states). I used peach butter rather than mustard to counteract the saltiness and it was perfect. I'll definitely be making these again!

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optimista

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Reviewed: Jun. 21, 2007

Pretty good but very salty!!!

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Jordan's Wife

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Reviewed: Apr. 23, 2007

This was a good recipe. I served them with a cheese/beer fondue to make it a great recipe!

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Apr. 9, 2007

Not only was this quick, but very tasty. I've made similar recipes before, but this was really good. Sometimes less is more. The only thing I would try next time is an egg wash to hold the ends together. Most of the wheels looked liked the number 6. Very good recipes, thanks.

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Eva

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA

Living In: Port Jefferson, New York, USA

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Reviewed: Feb. 11, 2007

This was OK- I didn't think it had a ton of flavor. I followed the directions but they came out a little too crispy.

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MBESTER

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Powell, Ohio, USA

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Reviewed: Jan. 8, 2007

These are great and very easy to make. I always use prosciutto because the saltyness of this ham holds up well with the pastry (vs. regular ham) I also use asiago cheese when I don't have fresh parmesan. Super for parties and I've always gotten requests for the recipe.

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