Spinach Prosciutto Spirals Recipes

Steps:

• Preheat oven to 350 degrees F. Place the pepper in a roasting pan and roast in the oven, checking every 15 minutes, and turning with tongs until the skin is fully wrinkled and charred black. When the peppers is done, use tongs to put it into a ziptop bag which (for safety reasons) you have resting on a plate - (Remember, it is volcanically hot!). Carefully zip the bag shut, and allow the pepper to sweat for 5 minutes. Use oven mitts to prevent getting burned while you handle the bag in the next step of sliding the pepper from the bag into a bowl filled with a couple of inches of ice water. You can then use your fingers to work quickly to slip off and discard the skin of the pepper while it is in the water. You will be left with a beautifully cooked red pepper with a wonderful color. Cut open the pepper and remove seeds. Slice it into strips and set aside.
• Roll out each puff pastry sheet and on the surface of each of the 2 sheets evenly arrange 4 slices of prosciutto ham, 6 spinach leaves, half of the red pepper strips, 1/8-cup Cheddar, and 1 tablespoon Parmesan. Roll up the dough "jelly roll" style into a log (so the cross-section of the roll will be a spiral design, the "pinwheel"). Place the logs in the freezer for 50 minutes.
• Preheat oven to 350 degrees F. Remove "pinwheel" logs and from freezer and cut into 1/2-inch thick slices and place on a baking sheet. Brush with egg wash. Bake until golden brown, approximately 15 minutes.

Steps:

• In a Dutch oven, combine the prosciutto, Parmesan rind, thyme, carrots, celery, garlic, shallots and 7 cups water. Bring to a simmer over medium-low heat. Simmer for 45 minutes, skimming any foam comes to the surface. Strain the broth and set aside.
• Meanwhile, in a small saucepan, add the farro and water to cover by 1 inch. Add the salt and bring to a simmer over medium heat. Cover and simmer until the farro is tender and most of the water is absorbed, about 20 minutes. Drain off any excess water and set aside.
• In a separate Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the onions and reduce the heat to medium. Cook, stirring often, until deep golden brown, 10 minutes. Deglaze with the Marsala. Add the cooked farro and the prosciutto broth, and bring to a simmer. Add the spinach and stir until wilted, 2 to 3 minutes.
• Serve the soup in bowls. Top with Parmesan crisps if using.

Steps:

• Lay a long piece of plastic wrap over your cutting board and tuck it underneath the sides of the board. (Covering the chicken with the plastic will also keep the mess down when you pound with the meat mallet.) The chicken breasts should be placed on the covered cutting board, skin side down, with enough space between them so they can lay flat after you "butterfly" them. To make the butterfly cut, carefully slice open (without slicing the chicken all the way through) and spread the flesh of the chicken out so you will be able to pound it out into a single thin piece on which you will place stuffing and then roll up. Season the breasts with salt and pepper. Then put another length of plastic wrap over the seasoned chicken breasts and flatten with meat mallet to integrate the seasoning into the chicken. Pound chicken thin.
• Lay 1 slice of prosciutto ham on each breast. Add 3 leaves of spinach and 4 pieces of sun-dried tomatoes on each breast. Fold in each end and roll tightly. Place on sheet tray and freeze until firm. (It does not have to be frozen completely hard, but this makes it easier to handle when breading.)
• Preheat a deep-fryer to 350 degrees F. Preheat the oven to 325 degrees F.
• While the chicken roulade is hardening in the freezer, prepare the tomato demi-glace. In a saucepan, saute garlic and then deglaze the pan with the wine. Add stock and tomato puree. Boil over medium heat until reduced by half. Add the demi-glace (brown sauce) and let simmer until thickened ("medium thickness").
• When the chicken is firm, set up a breading station. Whisk together 3 eggs and 1 cup of the half-and-half for the egg wash. (Begin with this amount and whisk more together if needed.) Then set up a bowl each of: flour, then egg wash, and then Italian bread crumbs. Evenly coat rolled frozen chicken with flour (not too much or bread crumbs won't stick). Dip floured rolled chicken into egg wash, then into bread crumbs. In a deep-fat fryer, lightly fry until golden brown. Finish in the oven for 15 minutes until completely cooked through. Remove from oven and let rest.
• Boil the potatoes until tender. Then mash the potatoes and whip chopped chives, butter, salt and freshly ground pepper into the potatoes with a beater.
• Re-heat the tomato demi-glace and to finish remove from heat, and immediately whisk in fresh thyme and 1 tablespoon butter.
• Slice each chicken roll to expose the stuffed interior. Place mashed potatoes in center of each plate, drizzle white truffle oil over the potatoes. Lay chicken roulade over potatoes.

Steps:

• Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

Steps:

• In a large bowl, whisk eggs, milk, cinnamon, salt and pepper until blended. Stir in bread, prosciutto, apples, spinach, Brie and 1/2 cup cheddar cheese. Transfer to a greased 13x9-in. baking dish; sprinkle with remaining 1/2 cup cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover and bake until a knife inserted near the center comes out clean, 20-25 minutes longer. Let stand 10 minutes before serving.

Steps:

• Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
• Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
• Bake for 15 minutes or until the pastries are golden brown.
• TIPS
• • Don't try to manipulate Puff Pastry that's not completely thawed; unfolding it while it's still frozen could tear the sheet.
• • When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Steps:

• 1. Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Spread 3 tablespoons cheese on each pastry sheet. Top each with 4 slices prosciutto. Cut each into 15 strips crosswise, making 30 in all.
• 2. 2.Tightly wrap 1 pastry strip around each asparagus spear, prosciutto-side in. Place the pastries seam-side down onto 2 baking sheets.
• 3. Bake for 15 minutes or until the pastries are golden brown.

Steps:

• In large bowl, combine first 9 ingredients til well mixed.
• Dump out onto large sheet of foil.
• Press into a 13x19 rectangle.
• Top, within a 1/4-1/2 inch from edges, 6 slices of the swiss cheese. (Overlapping the cheese if needed.).
• Top the swiss cheese layer with the slices of prosciutto. (Overlapping if needed.).
• Starting from short end, roll up the meat. (Lifting the foil at first helps to get it started.).
• Roll all the way up and seal, pinching and smoothing the seam closed nicely.
• Seal each end closed nicely, too, so that you have a nice log.
• Place carefully into a shallow, sprayed, baking dish/pan. (Mine fit really well in my 7x11 baking dish.).
• Reform a bit if needed. (*Just make sure it didn't stretch out, and press with palms at each end pushing back in towards the middle.).
• Sprinkle top/outside with additional pepper. As much or little as you like.
• Bake in 350 degree oven for 45 minutes.
• Baste the whole outside with the 1 Tbl. ketchup.
• Bake 5 minutes longer.
• While it's still baking, cut the remaining 3 slices of swiss cheese in half corner to corner.
• When those 5 minutes are up, top the meatloaf with the cheese triangles, overlapping, all across the top nicely.
• Bake 10 minutes longer.
• (Your total baking time is 1 hour.).
• Remove from oven and let rest at least 5-10 minutes before slicing.
• Enjoy! (Made GREAT sandwiches the next day, too!).
• **Had a TON of trouble getting an ingredient to finally go through! It is to be 1 (1.8 oz.) packet Knorr Cream of Spinach Recipe Mix that I used. NOT "soup mix". Zaar glitch I guess. But you'll see on the packet. ;).

Steps:

• Cook lasagna noodles according to package directions; drain and pat dry.
• Combine 2 1/2 cups Fontina cheese, egg, spinach, ricotta and parmesan in a small bowl.
• Spread each lasagna noodle with cheese mixture, lay on one slice of prosciutto lenghtwise along each noodle.
• Roll up each noodle and place seam side down in a baking dish.
• Drizzle each roll with melted butter.
• Cover tightly with foil and bake at 375 degrees for 45-50 minutes.
• Sprinkle with reserved Fontina cheese and return to oven, uncovered, for about 1 minute or until cheese is melted.

Steps:

• Prepare glaze by simmering vinegar in a small saucepan over medium-high heat until reduced by half. Set aside. According to the recipe, this should take 7-9 minutes but I found it took quite a bit longer. Now I use the balsamic glaze mentioned in the description.
• Prepare the filling by whisking (or beating with a mixer) the cream cheese until smooth. Add artichokes, onion and basil to cream cheese and mix well.
• To assemble rolls, lay a sheet of plastic wrap on work surface. Arrange four slices of prosciutto vertically on plastic wrap, overlapping slightly to form a 9 inch square. Spread 1/3 cup of artichoke filling over prosciutto. Top with 1/2 cup of arugula (you could substitute romaine cut in thin strips).
• Starting at the side closest to you, tightly roll up prosciutto and fillings like a jelly-roll or a sushi roll. Wrap up in the plastic wrap; refrigerate until ready to serve. Repeat 3 more times for a total of 4 rolls.
• To serve, remove each roll from plastic wrap and slice into 12 spirals for a total of 48 rolls. Place on serving platter and drizzle with glaze.

Steps:

• Preheat oven to 400 degrees.
• Line a very large paking sheet with parchment paper and set aside.
• On a lightly floured surface, roll the pastry to an 11 inch square.
• Spread the basil pesto on the puff pastry; top with spinach and roasted red peppers.
• Sprinkle with Parmesan, then cover evenly with prosciutto or ham pressing lightly with your fingers.
• Beginning on the right side of the pastry, roll up tightly into a spiral, but STOP IN THE MIDDLE.
• Do the same on the left side, rolling the pastry until you get to the middle where the two rolls with meet.
• Carefully, using a serrated knife in a sawing motion, cut the roll crosswise into 1/2 inch slices.
• Place the slices on the prepared baking sheet.
• In a small bowl, beat egg and 1 tablespoon water and brush this mixture over the pastry slices.
• Bake about 20 minutes or until puffed and browned.
• Serve warm or at room temperature.
• You can make these spirals ahead of time by baking them, then allowing to cool. Layer the cooled spirals between waxed paper in an air tight container and freeze for up to 1 month. Place the frozen spirals on baking sheet and bake about 8 minutes.