Mediterranean Crescent Pinwheels

by Cate on May 22, 2008

The Neighbor Husband is definitely working the crescent angle lately … first those to-die-for Bacon Crescent Appetizers and then there was another one, which now escapes me, but he’ll chime in and remind me.  This time?  Mediterranean Crescent Pinwheels.  One of the recipes from Pillsbury’s Bake-Off Contest back in 2000, The Neighbor Husband found it a little time consuming to prepare; in the time that he had it ready to go into the oven, I had finished cooking three dishes for dinner.  That being said, he tends to be a little slow and methodical about his cooking — you know, the type that when he dices a green bell pepper, he will take 30 minutes to do it because he’s making sure each piece is exactly the same size.  I mean this in the nicest way, of course;  I just happen to be a little more quick and dirty when making a recipe (when I dice green bell pepper, we like to call those sizes rustic, thankyouverymuch). 

If salty is your thing, then these pinwheels will definitely be up your alley.  A big flavor impact from the saltiness of the prosciutto to the tangy bite of feta, this one grabs you nearly from the get-go.  The first one I tried, I thought it was good, but then they definitely grow on you, and before you know it, you’re onto your fourth one and looking around to see if anyone else has noticed exactly how many you’ve had.  I noticed a few of the reviews on Pillsbury’s site mentioned adding sun-dried tomatoes too, which sound like a fabulously perfect addition.  Enjoy!

Mediterranean Crescent Pinwheels
Recipe courtesy of Pillsbury Bake-Off #39

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 pound prosciutto or cooked ham, thinly sliced
4 ounces crumbled feta cheese
1/2 teaspoon pepper
1 tablespoon olive or vegetable oil
6 tablespoons chopped fresh basil

Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8×5-inch rectangle.  Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.  Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.  Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

Yield: 20 servings

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{ 4 comments… read them below or add one }

claire May 23, 2008 at 9:29 am

Look great! I created another version of this one time that is a muffaletta pinwheel. I used ham, provolone, and and olive salad. Mmmm! Pinwheels are just fun all the way round!

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Kevin May 24, 2008 at 2:21 pm

These sound so good!

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Syrie May 25, 2008 at 6:43 pm

These look fantastic, perfect party food.

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Sophie May 26, 2008 at 7:36 pm

I like this and I’d probably be a fan of the saltiness too. Sundried tomatoes sound like they’d go well in this treat.

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