Prosciutto Mozzarella Pinwheels

Even though this is listed as a “kids recipe” in Giada de Laurentiis’ book “New Italian Favorites”, I thought it was a great weeknight meal for me and Ben.  Last week was a successful meal planning week and this was one of those dinners.  Ben loved this, and I ate it for lunch the next day.   It’s super simple and a nice switch up from your every day chicken or pasta.

Prosciutto Mozzarella Pinwheels (Giada de Laurentiis “New Italian Favorites”)

Four, for dusting
1 pound purchased pizza dough
2 cups shredded mozzarella cheese
7 ounces prosciutto, thinly sliced
1 cup coarsely chopped baby spinach (about 1 1/2 ounces)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 425˚F and position a rack in the lower third 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 thick. Sprinkle half 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 the 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, or until the top is golden brown.

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

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