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Prosciutto Pinwheels Recipe

Prosciutto Pinwheels

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Puffed Pastry

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

Showing 1-9 of 9

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  • on March 03, 2010

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    Used Serrano ham instead of prosciutto, since I had it in the fridge. Was very delicious.

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  • on June 13, 2008

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    I made several small batches of these. At 400 degrees, they all burned. I had to take the heat down to 350 to get good results, and my oven has always been accurate. These look better than they taste. I found them kind of bland despite the salty goodness of the proscuitto. And the red pepper turned somewhat bitter after cooking. I'll try this again with peppers that I roast myself, instead of store-bought ones, and will try additional fillings like cheese.

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  • on May 24, 2007

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    These were incredibly easy and looked lovely. My only complaint was they were a little greasy but there's really nothing that can be done about it. They tasted fabulous!

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  • on June 17, 2006

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    I have to say this was really easy to make and had great taste. I am a real novice when to clomes to the kitchen. When I presented this at our get together everyone loved it!!!!!

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  • on February 09, 2006

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    Definately make this the night before. Very easy to make, fun to serve and tasted great.
    Best with an easy spread on it.

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  • on February 05, 2006

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    I made these for New Years Eve, and of the things I tried for the first time that evening, this recipe was the easiest. The pinwheels are easy to form and look professional, even if you're not a perfect preparer. Try different stuffings, but don't overfill them - they look sloppy when overstuffed.

    I used two cheeses - mozarella and parmesan, for example - to try to bring out differing flavors. Experiment!

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  • on January 30, 2006

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    I made this finger food on New Years Eve. It was quick and easy and a hit at the party.

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  • on January 09, 2006

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    cost to much to make, for what it is.

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  • on October 08, 2005

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    Quick, easy and pretty.

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