Pinwheels with Prosciutto, Provolone, and Fresh Herbs

I’m no baker, but I can handle frozen puff pastry dough. And so can you. It’s easy to work with, so the dish is all about the filling.

Here, I used three simple ingredients: prosciutto for a flavorful, salty bite; fresh herbs for an earthy, floral essence; and provolone cheese for a little creamy texture. That’s it. Roll it up, let it chill, then cut and bake to golden-brown deliciousness.

Makes about 20 pinwheels

Ingredients

• 1 9-1/2 X 9-inch puff pastry, thawed (half of a 17.3-oz package)
• flour, for dusting
• 1 large egg plus 1 tbsp water, whisked
• 1/4 lb thinly sliced prosciutto, chopped
• 1/2 cup shredded provolone cheese
• 1/3 cup assorted chopped herbs, such as parsley, basil, chives, oregano, and mint

Filling Ingredients 

Chopped Herbs

Preparation

1. Lay the puff pastry on a lightly floured work surface. Dust a rolling pin with flour and roll the dough to about a 12 X 12-inch square (or “wobbly” square, as mine turned out). Brush with some of the egg wash. (Do not discard the remainder. Cover and refrigerate—you'll need it again.)
2. Scatter the prosciutto over the dough, almost out to the edges. Top with cheese and herbs.
3. Roll up the dough into a log as tightly as you can (jelly-roll style) and tuck in the ends, pinching to close. Wrap the pastry log tightly in plastic wrap and refrigerate at least 3 hours (may also be refrigerated overnight).

Roll out the Dough, Brush with Egg 

Prosciutto Layer 

Cheese and Herbs Added 

Roll up the Dough with Filling

Rolled Dough

Wrap Tightly in Plastic Wrap

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Unwrap the pastry log and place on a cutting board. Cut into about 20 1/2-inch pieces and place them on the baking sheet at least 3/4-inch apart.
3. Lightly brush the tops with more of the reserved egg wash. (Discard the remainder.)
4. Bake until the pinwheels are golden brown and slightly puffed, 15-16 minutes.

Slice the Rolled Dough 

Pinwheels Ready to Bake

Baked Pinwheels

Remove and let cool 5 minutes before serving. (May also be stored in a sealable container in the refrigerator overnight. Let stand at room temperature 30 minutes before serving.) 

Pinwheels with Prosciutto, Provolone, and Fresh Herbs