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.

1. Preheat oven to 350F.
2. Melt 3 T. of butter in a medium sized pan over medium heat. Add shallots and a pinch of salt.
3. 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.
4. Remove shallots from heat and roughly dice them into smaller pieces. Allow them to cool for a few minutes.
5. Unroll your pizza dough on a floured surface and slightly roll out the edges.
6. Sprinkle cheese over pizza, then shallots, then proscuitto, and chives.
7. Carefully roll up the pizza dough tightly along the long end so you have a long worm of goodness.
8. Cut into 1/2″ pinwheels.
9. Place pinwheels on a sprayed baking sheet and brush with remaining 2 T. of melted butter.
10. Bake for 25 minutes.

These can easily be made the day prior and baked the day of use.