Your cart
Your cart is empty
Subtotal: $0.00
Quand on entend « jambon-fromage », on sait tout de suite que ce sera bon! Dans cette recette, le duo culte se refait une beauté à l’italienne grâce aux olives, au parmesan, au prosciutto cotto et à la belle poignée d’herbes fraîches.
Snacks

Ham and cheese pinwheels

Quand on entend « jambon-fromage », on sait tout de suite que ce sera bon! Dans cette recette, le duo culte se refait une beauté à l’italienne grâce aux olives, au parmesan, au prosciutto cotto et à la belle poignée d’herbes fraîches.

The simple mention of “ham and cheese” is enough to get everyone excited. This recipe puts a nice Italian spin on the cult duo with the addition of olives, Parmesan, prosciutto cotto (cotto meaning cooked), and a nice handful of fresh herbs. These gourmet pinwheels are absolutely delicious and truly fantastic on any occasion, but in our opinion, are the perfect addition to any spring family meal. So, get the ball rolling and make sure to cook plenty—at my place, no sooner have I set down the plate than it’s empty!

Preparation 25 min
Cooking time 15 min
Portions 12

Plan an additional 1 h 45 mins for the dough to rise.

Ingredients

FOR THE DOUGH

FOR THE TOPPINGS

Preparation

FOR THE DOUGH

  1. In a large bowl, combine the water, sugar, and yeast. Stir to dissolve and set aside, about 5 minutes, until the yeast is active (bubbling, yeasty aroma).
  2. Add the flour and combine thoroughly by hand for 3 to 4 minutes. Let rest for 5 minutes.
  3. Add the salt and oil to the dough and mix well.
  4. Transfer the dough to a floured work surface and knead for 5 to 7 minutes. The dough should be smooth, and it should not stick to the surface (add a bit of flour if needed).
  5. Grease another big bowl with some olive oil. Place the dough into the oiled bowl and cover with a clean, damp dish cloth. Let the dough rise for 1.5 hours, preferably in a warm part of the kitchen. The dough should have doubled in size.

ASSEMBLY

  1. Preheat the oven to 375 °F. Line a baking sheet with parchment paper.
  2. On a lightly floured work surface, roll out the dough into a 13” x 18” rectangle, about ½-inch thick.
  3. Place the prosciutto cotto slices on the spread-out dough to cover it completely. Sprinkle the chopped olives on top. Cover with the mozzarella and herbs.
  4. Roll the dough tightly lengthwise and cut into 12 equal slices, about ½-inch thick.
  5. Place the pinwheels on the large baking sheet lined with parchment paper, cut side down, making sure to leave a space of about ½ inch between each.
  6. Cover with a clean kitchen towel and let the dough rise another 15-20 minutes.
  7. Lightly brush each pinwheel with the olive oil. Top with the Parmesan and pepper.
  8. Bake in the preheated oven for about 15 minutes or until golden brown. Buon appetito!
Print
Favourites
Did you like this recipe?
Yes
No
Did you like this recipe?
Thank you!
Did you like this recipe?
Thank you for your review!