Creamy mozzarella and salty prosciutto pinwheels with whole ground mustard, sun-dried tomatoes, and fresh spinach make the perfect tasty and easy holiday hors d’oeuvres.
I feel like there needs to be a referendum on adding an extra week to the month of December. Like right in the beginning, give us all not only another seven days to not only prepare and decorate and bake, but to enjoy this delicious and heartwarming season! I cannot believe that Christmas Eve is just around the corner, it feels like we just put up the tree yesterday!
Related: Merry Christmas!
One of my favorite things about the holidays is helping to plan all our festive meals with the family. We’ve been spending the last few days emailing back and forth between my dad and my sister in Chicago and I, and have come up with some deeelicious meal plans for our extended family holiday dinner party, Christmas Eve, and Christmas Day! And you can’t have a dinner party without lots of tasty hors d’oeuvres to pass around, of course!
My dad has been making these pinwheels from Bon Appetit for years, and they are mighty tasty! I thought it was time to try my hand at re-inventing the wheel, so to speak: the pinwheel. (Wow, did I actually write that? Yikes.)
These pinwheels are so simple to make, and the best part is that you can prep them up to two days in advance and refrigerate them for later baking. I loaded them with prosciutto, mozzarella, spinach, mustard, and my favorite: sun-dried tomatoes! This batch was extra special, as it featured tomatoes I dried from our own garden this summer.
Related: Crispy Chickpea Crostini
What are your favorite hors d’oeuvres for the winter holidays? Share with me by commenting below!
- 1 puff pastry sheet, defrosted
- 2 tablespoons stone ground mustard
- 2 ounces prosciutto (about 4-5 slices)
- 1/2 cup sun-dried tomatoes, minced
- 8 thin slices fresh mozzarella
- 1 handful baby spinach
- 1 egg, beaten
- Nonstick cooking spray
- Roll out puff pastry slightly with rolling pin. Cut into equal two rectangles. Set one rectangle aside. With the long edge facing you, smear one tablespoon of stone ground mustard with a spoon or your fingers across the puff pastry, leaving a 1 inch section at the long side opposite you free of mustard. Pile half of each of the prosciutto, sun-dried tomatoes, sliced mozzarella, and spinach on top of the mustard, continuing to leave a 1 inch section free of toppings. Brush egg wash along the free edge. Starting at the side closest to you, tightly roll the puff pastry over on itself into a log shape, sealing the egg wash end tightly. Wrap tightly in plastic wrap and allow to rest in the fridge until firm, about 30-45 minutes. Repeat steps with remaining puff pastry rectangle and toppings.
- (Note: At this point, the logs can be refrigerated for up to two days before completing the recipe. Any longer than that, and I would recommend freezing them and then thawing in the refrigerator before proceeding.)
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper and spray lightly with non-stick cooking spray. Using a sharp kitchen knife, slice each log into 1/4" to 1/2" thick slices. Arrange slices on the prepared baking sheets and cook for about 15 minutes, until golden brown. Serve immediately.