With Easter approaching, it’s the perfect time to welcome festive, colorful dishes that can brighten our tables. Today I present a recipe that will not only win over your guests but will also become a magnificent centerpiece: the savory wreath of filled pinwheels. These are made with a soft, leavened dough, enriched with an irresistible mix of cheeses, cooked ham and arugula. Easy to prepare and perfect for sharing with friends and family. Follow the step-by-step instructions and get ready to surprise everyone with this savory delight that cannot be missing from your Easter menu. Let’s see together what you need to make the crown of pinwheels filled with ham and arugula:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 3 Hours
- Portions: 15 Pieces
- Cooking methods: Oven
Ingredients
- 4 cups flour (half '00' and half Manitoba (about 500 g))
- 1 cup water (plus 2 tsp (250 ml))
- 0.5 oz fresh yeast (about 15 g (or substitute 1 3/4 tsp active dry yeast))
- 3 tbsp extra virgin olive oil (+1 tsp (50 ml))
- 2 tsp salt (about 12 g)
- 1 tsp sugar
- 9 oz cooked ham (prosciutto cotto) (about 250 g)
- 5.3 oz smoked scamorza (about 150 g)
- 1.8 oz arugula (about 50 g (roughly 2 packed cups))
- 1/2 cup grated cheese (half Parmesan and half Pecorino (about 50 g))
- to taste black pepper (optional)
Steps
Sift the two flours into a bowl and create a well in the center. Pour the yeast dissolved in part of the water with a teaspoon of sugar, together with the oil and the remaining water. Begin mixing with a fork, then add the salt.
Knead the dough vigorously for about 10 minutes, then transfer it to a lightly oiled bowl. Cover and let it rise at room temperature for about 2 hours, or until it has doubled in volume.
Once the time has passed, roll the dough on a floured surface and form a rectangle about 3/16 inch (5 mm) thick.
Evenly distribute the grated cheeses, the ham, the scamorza and the arugula over the rolled-out dough. If you like, add a little black pepper.
Roll the dough up starting from the longest side, creating a compact cylinder. With a sharp knife, cut pinwheels about 3/4–1 3/16 inches thick (2–3 cm).
Place the pinwheels on a baking tray lined with parchment paper, forming a circle, and let them rise until they are puffy and doubled in volume.
When the pinwheels are ready, preheat the oven to 356°F and bake them for about 25–30 minutes. Once out of the oven, let them cool slightly.
The savory wreath of pinwheels with ham and arugula is ready to be served!
Bon appétit and… Happy Easter to everyone!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
