Ham and provola pinwheels are one of those savory baked goods that please everyone: soft, gooey and incredibly fragrant.
Perfect for an aperitif, for a buffet, for a birthday party or simply for an informal dinner, these pinwheels are a simple and versatile recipe that wins you over at the first bite.
The base is a soft dough, which can be made either with a classic leavening or with a quicker version using puff pastry, as I did… ideal when you have little time but don’t want to give up something tasty.
Once the dough is rolled out, just fill it with cooked ham and provola, two ingredients that together create a creamy, flavorful filling, perfect for obtaining stringy and irresistible pinwheels.
Baking in the oven gives a golden, slightly crisp surface while the inside remains soft and structured.
They are great both hot, straight from the oven, and at room temperature, which also makes them ideal to prepare in advance.
The pinwheels with ham and provola are also a perfect recipe for those who like to experiment: you can add spices, aromatic herbs, olives, sun-dried cherry tomatoes or replace provola with scamorza, very dry mozzarella or other melty cheeses to taste.
It’s content that attracts attention thanks to its simplicity, visual appeal and versatility.
If you are looking for an easy, quick and always appreciated idea, these ham and provola pinwheels are the perfect choice: soft, gooey and ready to disappear in no time.
Calories about 135 per pinwheel
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 24 pinwheels
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Ham and Provola Pinwheels
- 2 rolls Puff pastry (rectangular)
- 5.3 oz sliced cow's-milk provola
- 8.8 oz sliced cooked ham
- 1 Teglia
Preparation of Ham and Provola Pinwheels
Take the sheets of puff pastry, unroll them and fill them along the longer side with a layer of cooked ham slices, leaving a free space of about three finger-widths on the long side (see photo).
Place the provola slices over the cooked ham, then roll each filled sheet tightly from the long side. Put the resulting rolls in the fridge for at least 15 minutes to firm up.
Cut the rolls into slices about 1 inch thick or slightly more and place them on a baking sheet lined with parchment paper.
Bake in a preheated oven at 464°F for about 10 minutes, checking the cooking. Plate and serve.
