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Saturday, November 5, 2011

Prosciutto, Basil and Gruyere Rolls

Who doesn't love bread? Seriously....but who truly doesn't love bread stuffed with yummy goodness? Last night was our first cold day/night of the Fall season. So I made a big pot of vegetable soup and made these rolls to eat with it. These will definitely be made again at this house, because every single one of them got eaten....and quickly!! They made a great addition to a bowl of hot soup, but trust me, I could eat these as the main dish itself. Super simple to make and I can't believe I never thought of doing this before finding this recipe.
*Sorry that my pictures aren't great. I never claimed to be able to take pictures haha!

*Recipe adapted from: 

1 sheet frozen puff pastry, thawed
4 ounces thinly-sliced prosciutto
3 tablespoons chopped fresh basil
 1 cup grated Gruy√®re cheese  

1/4 tsp crushed red pepper
1 egg, beaten

Heat oven to 400°
Place puff pastry sheet on work surface. Cut in half.
Place the prosciutto on each half leaving a small border along one side. Place basil onto each half on top of the prosciutto. Top with the gruyere cheese. Sprinkle red pepper over the top. Brush the small border that you left unfilled, with the beaten egg. Starting at long side opposite the egg washed border, roll the pastry up, pressing gently to seal. You can use more of the beaten egg if needed, to help seal. Wrap in plastic wrap. Put in the refrigerator for about an hour to firm up the dough. After the dough is ready, cut into 12 individual "pinwheels" or servings. Place on a Pam sprayed cookie sheet (or you can line a cookie sheet with parchment paper. I just used Pam) and bake at 400° for about  16 minutes.

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