Fall is the start of kicking off the holiday season, albeit, this year’s season may look different from years past, there will still be the holidays. There will still be pie and there will still be overindulgence (more so this year)! Well, I have another easy elgante’ app alert to carry you through the holiday season or what I like to call the food and drinking season (again, we have been in that season for over 6 months)! My Fig, Prosciutto and Goat Cheese Pinwheels should be on your holiday table no matter what it looks like this year!
A lot of my recipes are easy but require a little time and some different ingredients. And that’s ok, easy isn’t always better and if you have the time (which a lot of us do these days) take it and enjoy the process. However, I do like to throw in some easy and elegante’ recipes that taste and look like they are more complicated than they actually are! Now more then ever, we need less complicated, less stress, more joy and more hope (yes, these pinwheels incite hope).
So, enter stage left these easy peasy apps! Seriously, prepped in under 15 minutes and bake in 20! Bada-bing Bada-boom, you are a culinary queen all in under 35 minutes! I use Pillsbury Crescent Roll Dough Sheets for the crust. Then just store-bought pesto and fig jam, some prosciutto, goat cheese and basil and a little balsamic glaze to finish it off with that je ne sais quoi! That’s it, really, I promise. Then you just roll it, slice it and bake it! You could even prep these a few hours ahead of go time and just pop in the oven before your guests arrive. So simple, but definitely not basic!
Ready to roll…literally. All components in place!
Sliced and ready to shake and bake…don’t really shake them, just bake them. 😉
Golden brown and puffed deliciousness in 2o minutes!
Perfectly plated and drizzled with balsamic glaze. Yum!
So, during these strange, scary and uncertain times opt for a sure thing. My Fig, Prosciutto and Goat Cheese Pinwheels are sure to provide joy with every bite in the purest sense of the word! No need to wait for the holidays to make these. Who can’t use a sure thing this weekend? Whip these wheels up for a fancy (but not fussy) app and wine night! You won’t regret this hook-up! 😉
Happy Weekending It & Easy Apping It!
Diane
- 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)
- 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.
- 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.
- 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.
- 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.
- Then lay a single layer of the prosciutto over the jam and pesto to cover.
- 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.
- 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.
- 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.
- 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.
- Enjoy!
These sound great! Will have to try them soon. I happen to have some lemon /fig jam in my fridge at the moment. This should put that to good use.
Totally, so easy!! Wine and app night!