Recipes : Prosciutto and Spinach Pinwheels : Food Network

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Prosciutto and Spinach Pinwheels
2007, Robert Irvine, All rights reserved

Ingredients
1 large red bell pepper
2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9
or 10-inch) square sheets puff pastry)
8 slices prosciutto ham
12 leaves fresh spinach
1/4 cup shredded Cheddar
1/8 cup Parmesan
2 eggs, beaten for egg wash

Directions
Preheat oven to 350 degrees F. Place the pepper in a

roasting pan and roast in the oven, checking every 15 minutes, and turning with
tongs until the skin is fully wrinkled and charred black. When the peppers is
done, use tongs to put it into a ziptop bag which (for safety reasons) you have
resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag
shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent
getting burned while you handle the bag in the next step of sliding the pepper
from the bag into a bowl filled with a couple of inches of ice water. You can then
use your fingers to work quickly to slip off and discard the skin of the pepper
while it is in the water. You will be left with a beautifully cooked red pepper
with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips
and set aside.

Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly
arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper

strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll"
style into a log (so the cross-section of the roll will be a spiral design, the
"pinwheel"). Place the logs in the freezer for 50 minutes.

Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut
into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake
until golden brown, approximately 15 minutes.