Mediterranean Crescent Pinwheels

Here I am back again with a boatload of recipes for you!  School is in full swing and everyday I am bombarded by the question when are we cooking?  I hate it that we can’t cook everyday, but there are Standards to be covered and all that other stuff  the state requires.  I am excited about this year’s angels that have been given to me to broaden their knowledge about my love  of cooking.  I have a plan to teach them 30 dishes that everyone should know when they leave home and endeavor life on their own.  I am excited especially when I hear a student talking to a friend and saying to them that I am a cool teacher.  It really makes my day because there are times that I have some self doubt.  You know every once in a while you just want to know if they really care about what you are doing.  I had a lot of fun doing this recipe from Pillsbury.    There are so many students that want to help me in the kitchen!  For this first demonstration of the year I had some great volunteers.  Surprisingly none of the four had any cooking experience, but they did great!   I am looking forward to another fabulous year with  rewarding cooking experiences to share  along the way.

These pinwheels are a great appetizer that can be prepared ahead of time.  When ready to serve just take them out of the refrigerator, slice and bake.   This will make entertaining easy!  I love using fresh basil.  Only about a third of my students had ever seen it.  I was glad to  be able to give them the opportunity to experience it!  Nothing better than the smell of fresh basil!  And another newbie to most of them was Feta Cheese.  Mixing  ham, Feta Cheese, olive oil, black pepper, and fresh basil is really a winner!  Try it for your next get together.

Here we are having fun in class.  This is my sous chef Shane.  He did such a good job.

Pinwheels here are ready to roll.

Rolled and ready to wrap in plastic wrap . Refrigerate or put in the freezer before cutting.

Ready to serve!

Mediterranean Crescent Pinwheels   from Pillsbury

Ingredients:

  • 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 1/4 lb prosciutto or cooked ham, thinly sliced ( I used cooked ham)
  • 1 cup crumbled feta cheese (4 oz)
  • 1/2 teaspoon pepper
  • 1 tablespoon  Olive or Pure Vegetable Oil
  • 6 tablespoons chopped fresh basil

Directions:

  1. Heat oven to 375°F. Lightly grease cookie sheets  or line with parchment paper. Separate or cut dough into 4 rectangles; place on lightly floured surface. If using crescent rolls, firmly press perforations to seal. Press or roll each to form 8×5-inch rectangle.
  2. Arrange 1/4 of prosciutto slices evenly over each rectangle.
  3. In small bowl, mix cheese, pepper and oil.
  4. Sprinkle mixture evenly over prosciutto on each rectangle.
  5. Sprinkle with basil.
  6. Starting at short side of each rectangle, roll up; seal long edges.
  7. Chill in the freezer for about 15 minutes or longer for easier slicing.
  8. With serrated knife, cut each roll into 5 slices. I cut mine in 10 slices.  Place, cut side up, on cookie sheets.
  9. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.
Makes 20 -40  appetizers
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9 Comments

Filed under Appetizer

9 responses to “Mediterranean Crescent Pinwheels

  1. I’m going to make this for my grandfather because I know he will love it.

  2. Love your sous! I miss teaching so much! This is the first September since I was 5 that I have not been in school. :)
    V

  3. I learned that you can use wax paper for any dough you are working with and can put a small amount of flour to prevent sticking. I also learned to spray a little of olive oil on the pan so the pinwheels won’t stick when getting them out to serve.

  4. shae stanley

    The Meditteraniean Pinwheels are fun and easy to make! I love crescent rolls and this only takes few ingredients such as basil, feta cheese, ham, and pepper.

  5. Rony

    So curious about the 30 must-know recipes! Can you name a few for us now as a teaser for future posts?

  6. Victoria Spitler

    I loved these! I am looking forward to making them on my own!

  7. RaShunda Stephens

    I learned that fresh basil is better to use with recipe than, dried basil.

  8. jamie freeman

    hey i have a question about this. didnt you use the cold ham in our class. if you dont mind getting back to me on this asap i would greatly appreciate it.

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