These White Cheddar Prosciutto Pinwheels are going to be your next party recipe staple! They are packed with flavor, easy to make ahead of time, and so flakey!
I WOULD DIE FOR THESE WHITE CHEDDAR PROSCIUTTO PINWHEELS
Okay, maybe that’s a little dramatic, but they are one of my top appetizers right now. Every party needs an appetizer like this as part of the spread. I love the cheese, I love the prosciutto, I love how flakey the dough gets...and don’t get me started on the freshly ground pepper and lemon.
OMG, they are so good and you are going to LOVE them as much as I do.
FRIENDS AND FAMILY LOVE THEM
Whenever I make a batch of these White Cheddar Prosciutto Pinwheels for a party, I know they are going to be devoured. So, I usually make a couple of batches. I’m a people pleaser, what can I say!
Not only do my friends love them, but so does my family...especially my little brother Ryan. He’s 15 years younger than me and as a teenager, he can house this entire recipe (same goes for these zucchini bites)
It’s really fun to see how excited he gets when I bring a batch of these delicious flakey bites to our family parties. It makes me really happy.
CLASSIC RECIPES SOMETIMES NEED MAJOR UPDATES
This recipe was loosely, and I mean loosely inspired by a pinwheel recipe in Good Housekeeping’s Company Meals and Buffets recipe pamphlet, which was published in 1958. One thing I love about finding inspiration for recipes in old cookbooks is that they had some really great ideas (have you seen my coffee jelly or the raspberry granita recipes yet?).
It’s so fun to take those classic ideas and update them with fresh ingredients. So the original recipe was basically liverwurst rolled up in pie dough and baked. Clearly, my White Cheddar Prosciutto Pinwheels are loosely inspired by that recipe.
In my updated recipe, the idea was to pack as much flavor into these fantastic party appetizers as possible. The white cheddar adds a nice bite. The prosciutto is the perfect amount of salty. All the chives and the lemon juice helps brighten the whole thing up.
Lastly, the black pepper. How I love using a pepper mill to freshly grind pepper. It really adds a nice spicy bite to the pinwheels. That filling is perfect...if perfection was a thing.
FLAKEY PUFF PASTRY SAVES THE DAY
For the base of the recipe, I could have gone in a few directions. Premade pie dough is definitely a popular option for pinwheels, and I did try it with this filling. It just didn’t work and honestly fell apart a bit when rolling them up.
Instead, I used frozen puff pastry (this is the one I like to use). It was spot on. The dough held up really well with the filling and when baked it get so effing flakey. OMG, I’m drooling thinking of how much I adore this recipe.
When you go to your next potluck, you need to bring these apps. People are going to love them and so are you!
Also, make sure to tag me on Instagram so I can see how awesome you did!
WHITE CHEDDAR PROSCIUTTO PINWHEELS RECIPE TIPS
-These are freezable! Make a batch as directed. Freeze them on a baking sheet in a single layer, making sure they aren’t touching each other. If they touch, they will freeze together. Once frozen place them all in a freezer-safe resealable container. To bake from frozen, follow the recipe as directed, but check on them closer to 30 minutes. They'll be best if used within 3 months of freezing.
-Chilling the pinwheels is so important! It helps keep their shape and keep the filling inside the dough. Make sure to not cut corners by skipping the chill time!
-Want to prep the recipe a day or two in advance! Go for it! You can even make the filling one day. The next roll them up, cut them and chill them overnight. You can bake them the next day! Easy peasy. You just have to do a little planning ahead.
White Cheddar Prosciutto Pinwheels
- 8 ounces sharp white cheddar cheese shredded
- 8 ounces cream cheese softened
- 1 bunch chives chopped
- 2 tablespoons lemon juice
- 2 teaspoons black pepper
- ½ teaspoon salt
- 4 ounces prosciutto about 8 slices
- 2 sheets puff pastry dough thawed
- Line two baking sheets with parchment paper and preheat oven 350.
- Combine all ingredients, except for the puff pastry, together in a large bowl and mix well.
- Evenly spread half of the cheese mixture onto one sheet of puff pastry and top with half of the slices of prosciutto.
- Tightly roll the dough up, slice each roll into 16 pieces. Place on your parchment lined baking sheets (if you want to reshape them so they are nice and round, now is the time!).
- Repeat with remaining ingredients and chill the pinwheels for 30 minutes.
- Once chilled, bake the pinwheels for 40-45 minutes or until golden brown and serve!
- One package of puff pastry usually has 2 sheets in it. Just make sure it does before buying it!
- You can use any cheese for this recipe, but sharp white cheddar is my favorite!