What a fun pre-Thanksgiving weekend I just had! Not only did we get our first snow of the season in Chicago which is always EXCITING, my friend Rachel Bires of Rachel, Esquire hosted a fabulous Friendsgiving party. How fun to have a “Thanksgiving before Thanksgiving” with your closest pals! A bunch of us got together to ring in the season and enjoy great company, good wine and, of course, delicious feast-worthy bites. What could be better?
Bundling up with cozy, comforting food is the trademark of the Holidays. Everything is centered around what to eat and this Prosciutto Pinwheels recipe is an easy, no-brainer favorite. It was my contribution to the Friendsgiving gathering and has been a go-to in my appetizer arsenal for some time.
These prosciutto pinwheels could not be easier. Four ingredients + a few steps = a guaranteed crowd pleaser. You can sub for a different cheese or mix of ingredients if you’d like, but this is the combo that I like best.
Start with a tube of Pillsbury Crescent Dough Sheet (make sure it’s the unperforated dough sheet), boursin cheese, fresh spinach and a quality prosciutto (approx 6 pieces).
Roll out the dough and press down any curled up areas to make it a nice, flat sheet.
Spread cheese from end-to-end in a thin, even layer on top of the dough.
Place prosciutto on top of cheese creating in a nice little prosciutto blanket.
Now it’s spinach time! Use this a bit more sparingly, complete coverage isn’t necessary.
Now tightly roll up the dough from long end to long end to create a nice, tight tube.
Slice into 1/2″ pinwheels and place on a foil-lined baking sheet. Place into a 375° oven for 15 minutes or until golden brown.
- 1 tube Pillsbury Crescent Dough Sheet
- 1 5.2 oz package Boursin cheese
- 6 (4 oz) pieces of prosciutto
- approx 1/2 cup fresh spinach leaves
- Preheat overn to 375°
- Roll out crescent dough into a flat, even sheet
- Spread boursin cheese into a thin, even layer on the dough
- Layer the prosciutto over the cheese, a little overlap is ok
- Add fresh spinach on top of the prosciutto
- Roll the dough long end to long end, keeping the roll nice and tight
- Slice with a sharp knife in 1/2″ thick pieces and lay flat on a foil-lined baking sheet
- Baked for 15 minutes or until golden brown