Very easy appetizer. Absolutely delicious.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray.

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  • Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet.

  • Bake 10 to 12 minutes.

Nutrition Facts

473 calories; protein 14.3g 29% DV; carbohydrates 28.3g 9% DV; fat 33.6g 52% DV; cholesterol 27.6mg 9% DV; sodium 793.9mg 32% DV. Full Nutrition

Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2005
I made this recipe using a honey mustart honey ham and swiss cheese for a pampered chef party I was hosting - it was delicious. Everyone asked for the recipe. I made them the night before and baked them just before the party (it actually took my 30 minutes to bake). Next time I think I will try roast beef provolone and horseradish blend with the pastry sheets. Read More
(85)

Most helpful critical review

Rating: 3 stars
01/25/2004
the mustard in this recipe makes the pinwheels taste yucky every body in my class did not enjoy Read More
(11)
105 Ratings
  • 5 star values: 50
  • 4 star values: 39
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 1
Rating: 5 stars
02/02/2005
I made this recipe using a honey mustart honey ham and swiss cheese for a pampered chef party I was hosting - it was delicious. Everyone asked for the recipe. I made them the night before and baked them just before the party (it actually took my 30 minutes to bake). Next time I think I will try roast beef provolone and horseradish blend with the pastry sheets. Read More
(85)
Rating: 5 stars
01/25/2004
I omitted the mustard from the recipe. My husband's family doesn't like mustard. So I used a little olive oil garlic powder black olives and basil instead. I can't eat just one I have to eat the whole batch. Read More
(66)
Rating: 4 stars
12/07/2003
I made these for a dinner party ahead of time and wrapped them in cling wrap in the fridge. Then all that had to be done was cut cook serve. Very easy and tasty! Read More
(60)
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Rating: 5 stars
01/25/2004
These were delicious and easy to make. I don't know why the prep time says 1 hour and 12 minutes. It took me no more than 5 minutes to assemble and place on baking sheet (after pastry was thawed). Do try this one if you're looking for an elegant appetizer with a lot of taste. Read More
(30)
Rating: 5 stars
01/25/2004
Great recipe! I've made this decadent appetizer twice and everyone loved it both times. The pinwheels were light and flaky and packed with lots of flavour from the prociutto and parmesan. I used a mild lean prociutto thinly sliced and reggiano (the type of parmesan I prefer to use in all my cooking) so that it wouldn't be too salty. I also ended up using 2 large tablespoons of regular dijon mustard as the 2 teaspoons the recipe called for wasn't enough to coat the sheet of pastry. Maybe I'll try hot dijon next time to kick up the flavour meter even more... Read More
(27)
Rating: 4 stars
06/29/2008
These were very good. I made them for a party along with the Spinach-Cheese Swirls from this site. I too omitted the mustard and substituted olive oil garlic powder and fresh ground pepper. Everyone loved them. A great tip that worked for me was to refrigerate the uncut roll for about 15 minutes. This gave the dough time to rest and made cutting very easy. Also I think it helped with the unraveling problem that others seemed to have. Thanks for the recipe. Read More
(24)
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Rating: 5 stars
07/25/2003
These pinwheels were a big hit at one of our office parties! Everyone loved them and they were gone in minutes. The prosciutto and parmesan cheese blends beautifully to make an awesome appetizer. Read More
(16)
Rating: 5 stars
01/25/2004
Very easy very decadent and they absolutely disappeared!! I make them all the time as my appy to contribute to potlucks. Nice served with sweet melon or peach slices to balance the saltiness. Read More
(11)
Rating: 3 stars
01/25/2004
the mustard in this recipe makes the pinwheels taste yucky every body in my class did not enjoy Read More
(11)