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Proscuitto and Gruyere Pinwheels Recipe

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This recipe for Proscuitto and Gruyere Pinwheels, by , is from The Calvanico Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Calvanico
Added: Monday, March 10, 2008


2 sheets puff pastry - thawed
2 pkgs proscuitto sliced
1 8oz pkgs Gruyere cheese - grated in food proc.
1 jar pesto sauce or homemade
1/2 cup grated Romano cheese

Pre Heat Oven to 425

Drain pesto into small sieve over dish to get rid of excess oil

Roll out puff pastry sheet to extend a couple of inches each direction ( lightly flour surface and pin)
Spread pesto lightly on pastry
Layout 1/2 proscuitto onto pastry
Sprinkle 1/2 Gruyere onto pastry
Sprinkle 1/2 Romano onto pastry
Starting at long end, carefully roll pastry into a log as tightly as you can
Wrap in plastic wrap and place in freezer to firm
* Repeat with next pastry sheet *

With serrated knife, cut rounds from the log approx. 1/2 inch each

Bake on cookie sheet lined with silpat approx. 20 minutes until puffed and lightly golden

Cool to wire rack

* Can be frozen for many weeks until ready to use

* Can be fully prepared and just warmed up ahead of time

Number Of Servings:
Number Of Servings:
Each roll will make 14 -16 pieces
Preparation Time:
Preparation Time:
15 min prep / 20 min cook




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