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Proscuitto-Ricotta Pinwheels


From Never Enough Thyme ## Total time: 27 minutes

  • Prep time: 10 minutes
  • Cook time: 17 minutes


  • 1 can (8 oz.) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz.) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 4 tblsp. ricotta cheese
  • 1/2 tsp. dried Italian seasoning
  • 4 tblsp. diced sun-dried tomatoes
  • 4 oz. paper thin prosciutto
  • 1/2 cup shredded mozzarella cheese


  1. Preheat the oven to 350 degrees.

  2. If using crescent dinner rolls, separate the dough into 2 long rectangles. Press each into a 12x4-inch rectangle, firmly pressing the perforations to seal them. If using a dough sheet, cut the sheet lengthwise into 2 long rectangles. Press each half into a 12x4-inch rectangle.

  3. Mix together the ricotta cheese and dried Italian seasoning. Spread half the mixture on each rectangle. Sprinkle each rectangle with half the diced sun-dried tomatoes.

  4. Place half the prosciutto on each rectangle. Sprinkle each rectangle with half the mozzarella.

  5. Starting from the short end, roll up each rectangle pressing the edge to seal. If the dough seems soft, place the two rolls in the refrigerator to chill for 30 minutes. Remove from the refrigerator and cut each roll into 8 slices. Place the slices cut side down on a non-stick, ungreased cookie sheet.

  6. Bake for 14-17 minutes or until the edges are golden brown. Remove from the oven and allow to cool briefly on a cooling rack.

  7. Serve warm. Leftover pinwheels may be reheated in the microwave for a few seconds.

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