First, prepare the Homemade Buttermilk Ranch Dressing: In a bowl, whisk together the Mayonnaise, Sour Cream, Buttermilk, Dill, Garlic, Onion Powder, Salt, and Pepper.
Combine the Rosemary and Thyme with the softened Puff Pastry and gently roll to incorporate the herbs. Brush with egg wash.
Lay the herb-infused Puff Pastry sheet on a lightly floured surface.
Layer the Prosciutto evenly over the Puff Pastry sheet.
Spread the Homemade Buttermilk Ranch Dressing over the Prosciutto.
Sprinkle the Smoked Gouda and Chives evenly over the ranch.
Starting from one long side, tightly roll the Puff Pastry into a log.
Wrap the log tightly in plastic wrap and chill for 30 minutes to firm up.
Using a sharp, serrated knife, slice the chilled log into 1-inch (2.5 cm) thick pinwheels.
Place the pinwheels on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
Ingredients
16
1450 gSheet of All-Butter Puff Pastry-thawed
1 tbsp15 mLFresh Rosemary-finely chopped
1 tbsp15 mLFresh Thyme-finely chopped
11Egg-beaten (for egg wash)
4 oz115 gProsciutto-thinly sliced
1/2 cup120 mLHomemade Buttermilk Ranch Dressing
1/2 cup55 gSmoked Gouda-shredded
1/4 cup30 gChives-finely chopped
1/2 cup120 mLHigh-Quality Mayonnaise
1/4 cup60 mLFull-Fat Sour Cream
2 tbsp30 mLButtermilk
1 tbsp15 mLFresh Dill-finely chopped
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLOnion Powder
SaltTo tasteSea
Black PepperTo tasteFreshly Ground
Equipment
Baking Sheet
Parchment Paper
Mixing Bowls
Whisk
Serrated Knife
Plastic Wrap
Instructions
Preheat oven to 400°F (200°C).
First, prepare the Homemade Buttermilk Ranch Dressing: In a bowl, whisk together the Mayonnaise, Sour Cream, Buttermilk, Dill, Garlic, Onion Powder, Salt, and Pepper.
Combine the Rosemary and Thyme with the softened Puff Pastry and gently roll to incorporate the herbs. Brush with egg wash.
Lay the herb-infused Puff Pastry sheet on a lightly floured surface.
Layer the Prosciutto evenly over the Puff Pastry sheet.
Spread the Homemade Buttermilk Ranch Dressing over the Prosciutto.
Sprinkle the Smoked Gouda and Chives evenly over the ranch.
Starting from one long side, tightly roll the Puff Pastry into a log.
Wrap the log tightly in plastic wrap and chill for 30 minutes to firm up.
Using a sharp, serrated knife, slice the chilled log into 1-inch (2.5 cm) thick pinwheels.
Place the pinwheels on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
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