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: Charlton, 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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JWORTH

	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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ANNEPIERCE

	Cooking Level: Expert Living In: Urbana, Illinois, USA
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Reviewed: Dec. 23, 2006

Greasy....

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Gail


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Reviewed: Dec. 8, 2006

I made these very differently than the recipe called for, but thank the author for the inspiration. I used 1/2 pound shaved brown sugar ham (you could use honey or even virginia ham or something), and shredded swiss. What I did that was different was I whisked together the dijon mustard with two spoons of seedless raspberry preserves, spreading this on the bottom. That bit of sweetness went great with the ham and sharp swiss. I'm glad I thought these up they were great.

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Jason

	Cooking Level: Expert Living In: New Hartford, New York, USA
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Reviewed: Sep. 24, 2006

These are very good. I made them as the recipe said but had to increase the cooking time a lot. More like 25 min. Next time I make them, I think I'll serve them with a honey-mustard dip/sauce.

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Prosciutto and Parmesan Pinwheels

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