Prosciutto-Fontina Pinwheels Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.Lay out the prosciutto slices on a clean surface, slightly overlapping each other.
• STEP 3.Spread a thin layer of pesto over the prosciutto slices, leaving a small border around the edges.
• STEP 4.Sprinkle the fontina cheese evenly over the pesto.
• STEP 5.Starting from one end, tightly roll up the prosciutto and cheese into a log.
• STEP 6.Using a sharp knife, slice the log into 1-inch thick pinwheels.
• STEP 7.Place the pinwheels on the prepared baking sheet, spacing them apart.
• STEP 8.Bake for 12-15 minutes, or until the pinwheels are golden and the cheese is melted.
• STEP 9.Remove from the oven and let cool slightly before serving.
• STEP 10.Serve the Prosciutto-Fontina Pinwheels warm or at room temperature.

Cooking Tips

• Make sure to use thin slices of prosciutto for easier rolling.
• You can use store-bought pesto or make your own for a fresher flavor.
• Feel free to experiment with different types of cheese, such as mozzarella or gouda.

Storage and Serving

• These pinwheels are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pinwheels in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
• Serve the pinwheels as an appetizer at parties, potlucks, or as a tasty snack.