Photo: Prosciutto and Spinach Pinwheels Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By mbonatz
Schaumburg, IL
on December 27, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The Easiest Raves You'll Ever Get! My cooking philosophy, in general, is the more difficult and complicated the recipe, the better the result, but this appetizer proves me wrong. It is quick and simple to make, yet produces a sensational, addictive little snack, elegant enough for any party, but not at all pretentious. I made an extensive menu for my Christmas Eve gathering, with some of my very best dishes on the buffet, but the one thing that everyone liked best was the tray of prosciutto and spinach pinwheels. The next morning, my family was still talking about them, and wishing some had been left over. (The only one caution I have is to make sure to use the egg wash. The first time, I skimmed over that detail in the directions and that set of pinwheels wouldn't brown, but that was totally my fault. Robert Irvine is a Master Chef and a genius! His recipes are pure gold. This one, in particular, will make regular appearances at my table, even when I don't have guests.
By Mfitz
Spring, TX
on December 12, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made just a little different. I sauteed a finely diced half of onion and two large cloves of garlic in a little olive oil then mixed in the spinach and then substituted the cheddar for mozzerella. I also used 6 slices of see-thru-thin prosciutto per sheet of dough to add a little more substance to the appetizer. I've made this both ways and the modified recipe drew better reviews amongst friends.
By mstdbrtn
Albuquerque, NM
on September 11, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Big hit with my family and friends. Great flavor. You could probably use different pastries also.
Read all 3 reviews