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Prosciutto Pinwheels

  • Yield: 6 to 8 servings


  • 1 sheet puff pastry, thawed
  • 1 large egg, beaten lightly
  • 2 ounces thinly sliced prosciutto
  • 1 red pepper, roasted, peeled and seeded, sliced 1-inch thick


  • Preheat oven to 400 degrees F.
  • Lightly grease 2 large baking sheets.
  • On a lightly floured surface arrange pastry sheet with a short side facing you and cut in half crosswise.
  • Arrange a half of the sheet with a long side facing you and brush edge of far side with some egg. Arrange 1/2 the prosciutto evenly on top of pastry, avoiding egg-brushed edge. Lay 1/2 the pepper strips lengthwise along side of pastry facing you.
  • Starting with side nearest you, roll pastry jelly-roll fashion and wrap in waxed paper. Make another log in same manner.
  • Chill pastry logs, seam sides down, until firm, at least 20 minutes
  • Cut logs crosswise into 1/2-inch-thick pinwheels and arrange, cut sides down, 1-inch apart on baking sheets.
  • Bake pinwheels in batches in middle of oven until golden, about 14 to 16 minutes.
  • Transfer pinwheels to a rack and cool slightly.