Prosciutto Ricotta Pinwheels (2024)

Prosciutto Ricotta Pinwheels – use purchased crescent rolls to make these quick and easy party appetizers with the flavors of Italy!

I’ve heard it said, “give a southern girl a package of crescent rolls and she’ll make a party.” There’s a lot of truth in that statement. Crescent rolls are one of the few items that are always in my refrigerator. And have been since I was a little girl.

I remember helping Mama roll them up and put them on the baking sheet. That was back when we whacked the tube against the counter top to open the package. We thought that was the most fun – smack that tube against the counter and out popped yummy crescent roll dough! It’s the little things, isn’t it?

Anyway, I was one of several food bloggers who were asked to put their own spin on one of Pillsbury’s classic crescent roll recipes. The one I chose to work on is the Bacon Cheddar Pinwheels – a fantastic recipe that is perfect for so many occasions.

I took the traditional ingredients and gave them an Italian twist using prosciutto instead of bacon and herbed ricotta instead of cheddar along with some chopped sun-dried tomatoes and a bit of mozzarella. I think they turned out great! What do you think?

How to Make Prosciutto Ricotta Pinwheels

Preheat the oven to 350 degrees.

If using crescent dinner rolls, separate the dough into 2 long rectangles. Press each into a 12×4-inch rectangle, firmly pressing the perforations to seal them. If using a dough sheet, cut the sheet lengthwise into 2 long rectangles. Press each half into a 12×4-inch rectangle.

See Also

Strawberry Lime Macadamia CheesecakeHow to Create a Lovely St. Patrick’s Day BreakfastCozy Butternut, Sweet Potato, and Red Lentil Stew – Oh She Glows

Mix together the ricotta cheese and dried Italian seasoning. Spread half the mixture on each rectangle. Sprinkle each rectangle with half the diced sun-dried tomatoes.

Place half the prosciutto on each rectangle.

Sprinkle each rectangle with half the mozzarella.

Starting from the short end, roll up each rectangle pressing the edge to seal. If the dough seems soft, place the two rolls in the refrigerator to chill for 30 minutes.

Remove from the refrigerator and cut each roll into 8 slices. Place the slices cut side down on a non-stick, ungreased cookie sheet.

Bake for 14-17 minutes or until the edges are golden brown. Remove from the oven and allow to cool briefly on a cooling rack. Serve warm. Leftover pinwheels may be reheated in the microwave for a few seconds.

🧾 More Recipes You’ll Like

• Crescent Roll Breakfast Stacks
• Cream Cheese Filled Crescent Roll Pastries
• Sausage-Pineapple Rollups
• Italian Style Hand Pies with Marinara Dipping Sauce
• Sausage Swirls

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!