Wednesday, December 24, 2008
These Prosciutto Pinwheels are quick and easy to make, yet still an impressive addition to your appetizer list. The more expensive ingredients in this recipe can be swapped with less pricey substitutes if you're planning a party on a budget. Ham would work fine in place of prosciutto. A store brand flavored cream cheese spread such as Chive and Onion is a less expensive alternative to the garlic herb cheese spread from the deli cooler. I like these crescent roll appetizers because they offer the chance to be creative. The next post shows ham and cheese crescents. The possibilities for flavor combinations with these yummy little roll ups are limitless. Think Pizza Bites rolled up with pizza sauce, mozzarella, and diced pepperoni or Philly steak bites rolled with roast beef, thinly sliced green pepper, and caramelized onion. Oh, and Chicken Quesadilla roll ups with shredded chicken, salsa, and cheese, or...or... Like I said... limitless.
All you need to begin is an 8 oz. can of refrigerated crescent rolls. Just open the package and arrange the triangles into 4 rectangles. Be sure to seal the perforations.
Next spread about 1 1/2 tablespoons of garlic herb cheese spread onto the dough.
Now arrange baby spinach leaves and prosciutto over the cheese.
Roll them up, starting with the shortest side.
Cut each roll into 6 slices.
Place the pinwheels, cut side down, on an ungreased cookie sheet.
Bake them at 375 degrees for 12-18 minutes. They should be golden brown when you pull them from the oven.
1- 8 oz. can crescent rolls
6 T. garlic herb cheese spread
6 slices prosciutto
24-30 fresh baby spinach leaves
Spread the dough into 4 rectangles. Seal the perforations. Spread the rectangles with the cheese. Top with prosciutto and spinach. Starting with the shortest side, roll each rectangle into a log. Press the edges to seal. Cut each roll into 6 slices. Place the slices, cut side down, on an ungreased cookie sheet. Bake at 375 degrees for 12-18 minutes.