Prosciutto Pinwheels

To celebrate the biggest food holiday of the year, November is going to be {mostly} dedicated to sharing some of my favorite Thanksgiving recipes with you!

This prociutto pinwheel recipe was given to me by a lovely woman who used to work with my husband at the church. She made them for a staff Christmas party, and I have been baking them for holiday get-togethers ever since. Everyone who has ever eaten these has RAVED over them. They’re the perfect holiday appetizer because you can serve them hot or cold, and they’re always delicious!

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Here’s What You’ll Need:

2 Sheets Puff Pastry
8 oz Thinly Sliced Prosciutto
Grey Poupon Mustard
8 oz. Grated Provolone
4 oz Grated Parmesan Cheese

Thaw the pastry and roll with a rolling pin into 14×14 pieces. Then spread a thin layer of mustard on each sheet. Place the prosciutto flat on each sheet of puff pastry {dividing evenly}. Cover with cheese. Roll each sheet into a tight roll and pinch the seams together. Cut into 1/4 inch slices and place on ungreased cookie sheet. Bake 10-12 minutes at 425 degrees and serve warm or at room temperature.

Alternative Recipe

*Switch crescent rolls for puff pastry

Separate out the crescent rolls and spread with mustard. Top with prosciutto and a sprinkle of cheese. Roll each as you would normally and bake according to package directions.

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