Ham & Ricotta Pinwheels
I share my Nana's pinwheels all the time. This version is mine.
These are grown up, sexy little pinwheels stuffed with a super simple ricotta/parmesan mix and then layered with prosciutto (yum).
You can really get as creative as you want, and you really don't need to measure anything either... Just eyeball it, you'll be fine. (Watch the IG video below).
Ham & Ricotta Pinwheels
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A grown-up version of my Grandma's sausage pinwheels!
Ingredients
- 2 rolls of Pillsburg Cresent Rolls (these are everything)
- 1 small tub ricotta cheese
- 1/4 c. shredded parmesan cheese
- 1/4 C. fresh or dried basil (oregano or herbs de province is great too)
- 2 tsp. olive oil salt & pepper to taste
- 8 slices prosciutto
Instructions
- Heat oven to 350.
- In a bowl, mix the ricotta, parmesan, basil, olive oil, salt, and pepper.
- Lay the crescent dough out flat, spread a thin layer of ricotta, then layer with prosciutto.
- Roll the dough up and pop the pan into the freezer for 10 minutes. (Makes it easier to cut the dough). Use a serrated knife!!!
- Cut in half inch slices and place on baking sheet. Bake for 20 to 28 minutes, depending on your oven. Mine came up a little crunchy at 25 minutes.
- Sprinkle fresh parmesan over the top if you wish. Enjoy, warm or cold!
