If you are looking for a super tasty appetizer —and prawns aren't your cup of tea — consider making these prosciutto pinwheels. Mastering these bite-sized snacks is a cinch for even the most culinary challenged, self-proclaimed noncooks. In fact, they are so effortless that I put them together in the Sugar HQ kitchen. Simply layer thawed puff pastry with prosciutto, grated parmesan cheese, and fresh basil, and roll up. The best thing about these savory treats is that you can assemble now and bake later, making them ideal for a party. To look at the recipe, read more.


Prosciutto Pinwheels
Modified from Bon Appetit magazine

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 ounces thinly sliced prosciutto
2 tablespoons chopped fresh basil
3/4 cup (packed) finely grated Parmesan cheese (about 2 1/2 ounces)

  1. Place pastry sheet on work surface. Arrange half of prosciutto on one rectangle, leaving 1/2-inch border along one side. Sprinkle prosciutto with half of basil, then top with half of cheese.
  2. Starting at one side, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic.
  3. Repeat with remaining pastry, prosciutto, basil, and cheese to form second log. Refrigerate until firm, at least 3 hours and up to 2 days.
  4. Position rack in center of oven and preheat to 400°F. Line two large baking sheets with parchment paper.
  5. Cut logs crosswise into 1/2-inch-thick rounds. Arrange rounds on prepared sheets, spacing 1 inch apart.
  6. Bake 1 sheet at a time until pastries are golden brown, about 16 minutes. Using metal spatula, transfer pastries to racks and cool slightly. Serve warm.

Makes about 30 appetizers.

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