Spinach Prosciutto Spirals
- 1 frozen puff pastry sheet, thawed
- 13 cup prepared basil pesto
- 5 ounces cooked spinach, chopped (you can use 1/2 package of frozen spinach, well drained)
- 34 cup roasted red pepper, drained and finely chopped
- 14 cup parmesan cheese
- 2 ounces thinly sliced prosciutto
- 1 egg, beaten
- Preheat oven to 400 degrees.
- Line a very large paking sheet with parchment paper and set aside.
- On a lightly floured surface, roll the pastry to an 11 inch square.
- Spread the basil pesto on the puff pastry; top with spinach and roasted red peppers.
- Sprinkle with Parmesan, then cover evenly with prosciutto or ham pressing lightly with your fingers.
- Beginning on the right side of the pastry, roll up tightly into a spiral, but STOP IN THE MIDDLE.
- Do the same on the left side, rolling the pastry until you get to the middle where the two rolls with meet.
- Carefully, using a serrated knife in a sawing motion, cut the roll crosswise into 1/2 inch slices.
- Place the slices on the prepared baking sheet.
- In a small bowl, beat egg and 1 tablespoon water and brush this mixture over the pastry slices.
- Bake about 20 minutes or until puffed and browned.
- Serve warm or at room temperature.
- You can make these spirals ahead of time by baking them, then allowing to cool.
- Layer the cooled spirals between waxed paper in an air tight container and freeze for up to 1 month.
- Place the frozen spirals on baking sheet and bake about 8 minutes.
pastry sheet, basil pesto, frozen spinach, red pepper, parmesan cheese, egg
Taken from www.food.com/recipe/spinach-prosciutto-spirals-202309 (may not work)