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pigwheels - pugg pastry spirals

‘Pigwheels’ with prosciutto & salami

  • Author: Jess Pryles
  • Total Time: 30 minutes
  • Yield: makes 16 1x



2 sheets puff pastry (approx 1lb)

3 oz salami, thinly sliced

3 oz prosciutto, thinly sliced

6 oz shredded pepperjack cheese

1 egg, beaten


  1. Preheat oven to 425f.
  2. If frozen, allow the pastry sheets to come to room temperature so they are pliable, then lay them flat on a board.
  3. Layer the prosciutto onto each pastry sheet, leaving a 1″ gap along one edge. You will use this to seal up the roll at the end, so it needs to be free from any filling.
  4. Spread a generous amount of cheese over the prosciutto layer, then top with a layer of salami.
  5. Brush some beaten egg along the bare edge of the pastry. Starting at the end opposite the bare edge, roll the pastry in on itself to form a cylinder. Press the edge gently to form a seal. Repeat with the second sheet.
  6. Cut the roll into 1/2 inch portions, then lay them flat on a parchment lined baking tray. Brush the tops with more beaten egg.
  7. Place rolls into the oven and bake for 20-25 minutes, or until the pastry is golden brown and the cheese is bubbly.
  8. Allow to cool 5 minutes before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes