Fig Prosciutto & Goat Cheese Pinwheels! Easy Elagante' App Alert!!
 
Prep time
Cook time
Total time
 
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Serves: 8
Ingredients
  • Recipe Easily Doubled
  • 1 package of Pillsbury Crescent Roll Dough Sheet
  • 4oz package of goat cheese
  • 3oz package of prosciutto
  • 1 jar of pesto (any)
  • 1 jar of fig jam (any)
  • 1.25oz package of fresh basil
  • Balsamic Glaze (for garnish)
Instructions
  1. Pre-heat the oven to 400 degrees. Line your work space with a piece of parchment paper and spray lightly with non-stick cooking spray. Have a large baking sheet nearby.
  2. Roll out the dough sheet and gently spread out with your fingers to form a slightly larger more even rectangle. Don't overwork or dough will get tough.
  3. Spread around 2 to 3 tablespoons of the pesto onto the dough sheet using an off-set spatula or knife leaving about half an inch border.
  4. Next using around 3 tablespoons of the fig jam, spread over the pesto, again leaving a border around the dough. If the jam is a little too thick to spread you can place in small heat proof bowl and microwave to for a couple a seconds just to loosen. Don't over heat or it will be too hot and liquid.
  5. Then lay a single layer of the prosciutto over the jam and pesto to cover.
  6. Next crumble the goat cheese over the top. I used about ¾ of the goat cheese, but you can use the whole log or less if you would like. Last place the the fresh basil leaves over the top of everything, I did three rows of three to cover the goat cheese.
  7. Now gently roll the dough into log away from you, ending with seem side down. Using a sharp knife, cut the log horizontally to create pinwheels. Place sliced pinwheels face up spaced out onto the parchment paper and slide the parchment paper onto a baking sheet. At this point you can cover with plastic wrap and pop in the fridge for a couple hours and just pop in the oven when you are ready to bake.
  8. Bake the pinwheels on the middle rack for 20 minutes, rotating the pan halfway through, remove from oven when pinwheels are golden brown and puffed. Place on a cooling rack for at least five minutes. Carefully remove pinwheels with a spatula from the pan onto your serving dish.
  9. Last, garnish with a drizzle of balsamic glaze over the top of the pinwheels. Garnish the plate with more fresh basil if desired. Serve warm.
  10. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/10/03/fig-prosciutto-goat-cheese-pinwheels-easy-elagante-app-alert/