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Sunday, December 19, 2010

Prosciutto and Fontina Pinwheels

Yes, it's fontina again, my most beloved cheese. Now that it's the holiday season, it's always good to have a few very easy and quick nibbles on hand. These are good as a snack or as an appetizer, great for parties and totally addictive.

One package of puff pastry - thawed but still cold
About 6 slices of prosciutto
1 cup shredded fontina (you could use asiago, parmesan, romano...)
1 egg beaten with 1 1/2 tsp water

Heat oven to 375.

1. Roll out the puff pastry on a floured surface to about 10 x 15in rectangle. Halve it lengthwise.

2. Top the pastry with prosciutto and then the fontina, leaving about 1/2 in. border on the far edge (you'll need this extra pastry edge to seal the roll).

3. Carefully roll up the pastry from the long side (you'll get about 2-3 times around (if you roll from the short edge, they'll be huge). Roll the dough as tightly as you can.

4. Brush the end border with the egg wash and seal.

5. Wrap in plastic and put in the freezer for a half hour so that it firms up.

6. Remove from fridge/freezer and plastic and slice 1/4 in. rounds. Place each spiral on a parchment lined baking sheet and bake for 20 minutes or until golden.

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