Prosciutto Mozzarella Pinwheels
FROM Connie Vrijenhoek, Director of Business Systems and Enrollment Management Planning
This is a go-to meal in our house on a Friday night because it's so quick and easy to make. Pair with a green salad to complete the meal. It's easy to switch out the prosciutto and spinach for other ingredients to try different fillings, depending on what you like.
What You'll Need:
- Flour, for dusting
- 1 pound purchased pizza dough
- 2 cups shredded mozzarella cheese
- 7 ounces prosciutto, thinly sliced
- 1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Preheat oven to 425˚F and position a rack in the lower third of the oven. Line a baking sheet with parchment paper.
On a lightly floured work surface, roll out the pizza dough into a 12- to 14-inch circle, about 1/4 thick. Sprinkle half of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the chopped spinach, then top with the remaining cheese.
Roll the dough into the thin cylinder, gently tucking in the ends. Brush the entire roll with the olive oil and season with the salt and pepper. Place the dough, seam side down, on the baking sheet and bake for 25 minutes, or until the top is golden brown.
Cool the roll for 3 or 4 minutes, then use a serrated knife to cut it into 3/4-inch wide slices.
Director of Business Systems and Enrollment Management Planning
Connie serves as Director of Business Systems and Enrollment Management Planning and has been with the university since 2015.