Prosciutto, Fig and Walnut Pinwheels

One can get creative with pinwheels.  The base recipe is a breadmaker dinner roll recipe that can be used for savory or sweet pinwheels.  They are great picnic take-alongs or make-aheads for kids lunches or a quick breakfast.  They make great appetizers too.

If you have a breadmaker then continue on for the dough recipe.  Alternately you can purchase store-bought dough and continue on to the ‘filling’ recipe below:

For the dough:

Measure the following ingredients directly into the breadmaker’s bread pan, in the order listed:

• 1 cup milk (80F-90F)
• 1/4 cup plus 4 tbspn water (80F)
• 1 large egg at room temperature
• 1/4 cup of sugar
• 2 tbspn unsalted butter or margarine cut in pieces
• 1/2 tspn salt
• 2-1/2 cups of bread flour
• 2-1/4 tspn bread machine yeast

Insert the bread pan into the chamber in your breadmaker, close the lid and plug into wall outlet.  Select the ‘dough’ setting and press the start button. The ‘finished’ signal will sound when the dough is done – note – we don’t want it to go through the bake cycle.

Remove the baking pan from the bread-maker and with floured hands, roll the dough out onto a floured surface as if making a pizza, being careful to gradually flour and stretch the dough.  Roll it into a square shape.

For the filling you will need:

• Herb-flavoured cream cheese spread – about 5 tbsp
• Approx 8 to 10 thin slices of prosciutto
• 1/4 cup of chopped walnuts.
• 6-8 dried figs – finely chopped (I like to soak these in a couple ounces of brandy for a day)
• 1 cup shredded asiago cheese
• (optional – hot pepper flakes to taste)
• One beaten egg for the eggwash
• salt and pepper to taste

Spread ‘herb- flavoured’ cream cheese gently onto the pizza dough, being careful not to tear it.  Then layer prosciutto on the cream cheese layer.  Afterward sprinkle the chopped figs and walnut pieces and the shredded cheese on top ensuring evenly-spaced coverage. Sprinkle salt and pepper to taste.

Gently take one of the long ends and begin folding over to form a log.  Orient yourself with the roll perpendicular to you and the roll pointing away from you.  (ie in this photo above, I would be standing to the left of the roll on the side of the rollingpin).  Pull and roll until completely wrapped.  Wet and fold in the outer wrap and press closed.

With a sharp knife, cut the log in 1/2 to 1″ strips and gently place in ‘cookie fashion” on a greased baking sheet spaced about 1-1/2″ apart.

Let sit in a warm place covered with a clean dishtowel for about 30 minutes.

Brush on egg wash onto each roll and bake at 375Deg F for 20 minutes or until  toasted or browned on top and the cheese has melted and oozed a little.

You can really get creative with this recipe and use all kinds of combinations.  You can try spreading a little red pepper jelly with the figs to give a little extra hot/sweet taste for a little something different, or substitute spinach, feta and sundried tomato instead for less sweet and more savoury.

I hope you enjoy.  Please write to me and post feedback and let me know how it turns out for you.

Enjoy!
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