What’s an appetizer you can grocery shop for in advance when you don’t have a car because you’re supposed to be moving to Europe in two weeks- Shallot and Prosciutto Pinwheels! Three of us devoured the entire batch of this easy, make-ahead tread on Easter. They were also enhanced with a mustard-horseradish sauce intended for asparagus. I swear the simple stuff is making this quarantine manageable!
Shallot and Prosciutto Pinwheels
- 3 shallots, sliced thinly
- 5 T. butter
- 6 oz. shredded Swiss cheese
- 5 slices of prosciutto
- 2 T. chopped chives
- 1 sheet of pizza dough, thin crust.
- Preheat oven to 350F.
- Melt 3 T. of butter in a medium sized pan over medium heat. Add shallots and a pinch of salt.
- Stir for a few minutes and lower the heat to medium-low. Stir regularly, allowing the shallots to carmelize and not burn. This will happen in about 30 minutes when the shallots turn a deep carmely/brown color.
- Remove shallots from heat and roughly dice them into smaller pieces. Allow them to cool for a few minutes.
- Unroll your pizza dough on a floured surface and slightly roll out the edges.
- Sprinkle cheese over pizza, then shallots, then proscuitto, and chives.
- Carefully roll up the pizza dough tightly along the long end so you have a long worm of goodness.
- Cut into 1/2″ pinwheels.
- Place pinwheels on a sprayed baking sheet and brush with remaining 2 T. of melted butter.
- Bake for 25 minutes.
These can easily be made the day prior and baked the day of use.