Prosciutto and Spinach Pinwheels

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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.

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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.

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Big hit with my family and friends. Great flavor. You could probably use different pastries also.