Prosciutto-Fontina Pinwheels

Saturday , 23, November 2013 Leave a comment

Prosciutto-Fontina Pinwheels

These yummy Pinwheels can be made ahead and frozen for up to a month 🙂


  1. One 14oz. package Butter Puff Pastry..thawed  but still cold
  2. 3 oz. thinly sliced Prosciutto
  3. 3/4 cup shredded Fontina Cheese
  4. Freshly ground Black Pepper
  5. 1 Egg beaten with 1 1/2 teaspoons of water to make an egg wash


  1. On a Floured surface, roll out the Puff Pastry to a 10 1/2-by-15-inch rectangle; halve lengthwise.
  2. Top the halves with Prosciutto and Fontina.. leaving a 1/2-inch border along the far edge of each piece. Season with pepper.
  3. Starting at the near edge.. tightly roll the halves of pastry into logs.
  4. Brush the borders with the Egg wash and pinch to seal.
  5. Transfer the logs to a large baking sheet and freeze for 30 minutes until firm.
  6. Line 2 large baking sheets with parchment paper.
  7. Working with 1 log at a time.. trim the uneven ends.
  8. Cut the log crosswise 1/4 inch thick. Set the pinwheels 2 inches apart on the baking sheets. Freeze until firm.
  9. Preheat the oven to 375°
  10. Bake the pinwheels for 20 minutes until golden.
  11. Serve & Enjoy!! 🙂

** Frozen sliced pinwheels can be frozen for up to 1 month in a resealable plastic bag**

Inspired By Food and Wine

Prosciutto-Fontina Pinwheels

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