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Prosciutto mozzarella pinwheels

Serves 6-8 Servings


  • 1 pound purchased pizza dough
  • 2 cup shredded mozzarella cheese
  • 7 ounce prosciutto, thinly sliced
  • 1 cup coarsely chopped baby spinach(about 1 1/2 ounces)
  • 1 tablespoon olive oil


Baking Directions:

Preheat the oven to 425 F and position a rack in the lower 1/3 of the oven.

Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the pizza dough into a 12 to 14-inch circle, about 1/4-inch thick.

Sprinkle 1/2 of the mozzarella over the dough.

Arrange the prosciutto over the cheese in a single layer.

Sprinkle with the chopped spinach, then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends.

Brush the entire roll with the olive oil and season with the salt and pepper.

Place the dough, seam-side down, on the baking sheet and bake for 25 minutes until the top is golden brown.

Cool the roll for 3 for 4 minutes, then use a serrated knife to cut it into 3/4-inch slices.

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