You only need 5 key ingredients to make this appetizer.

Make this perfect appetizer for all of your holiday gatherings!

If you love my apricot jam and goat cheese puff pastry pinwheels, you’ll love the savory flavors in this quick appetizer!

why you’ll love these puff pastry bites

• These pinwheels make a great party food becuase you can make them ahead of time.
• You only need 5 key ingredients to make this appetizer.
• It’s an elevated version of a classic ham & cheese pinwheel appetizer so it’s a favourite flavour combination!

Ingredients needed to make these puff pastry pinwheels

Puff pastry: store-bought puff pastry that is defrosted is all you need for this recipe, just one sheet of puff pastry is needed

Dijon mustard: dijon mustard works the best with the rest of the savory flavors in this recipe

Prosciutto: thinly sliced salty prosciutto goes beautifully with the tangy dijon mustard and buttery puff pastry

Gruyère cheese: shredded gruyere cheese is a creamy addition which pairs lovely with the prosciutto and dijon mustard; however, you can also use an old cheddar cheese or swiss cheese in it’s place if needed.

Sage: fresh sage leaves add the perfect herbaceous touch to this appetizer.

Egg wash: brush egg wash on the pinwheels before baking for a beautiful golden colour when baked!

How to make this sage prosciutto puff pastry appetizer

Step 1: On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10×10 inch square.

Step 2: Spread mustard on the puff pastry, leaving a 1/2 inch border.

Step 3: Layer the prosciutto slices side-by-side on top of the mustard, try not to overlap them too much. Sprinkle the cheese evenly across the prosciutto slices and then sprinkle over the freshly minced sage.

Step 4: Start from the bottom and tightly / gently roll up into a log. Wrap the log in the parchment paper or plastic wrap and place in the freezer for 10 minutes while you preheat the oven to 400F.

Step 5: Line a large baking sheet with parchment paper and set aside.

Step 6: After 10 minutes, remove the puff pastry log from the freezer and cut into 1/2 inch slices using a sharp or serrated knife. You’ll end up with about 18-22 pinwheels.

Step 7: Transfer pinwheels to the baking sheet, making sure to leave space between each pinwheel and use a pastry brush to brush the top and sides of each pinwheel with egg wash (1 egg whisked with 1 tbsp water) if desired.

Step 8: Bake pinwheels for 22-28 minutes until golden brown. Leave on the baking sheet to cool.

Step 9: Allow to cool for 5-10 minutes and then serve on a plate, sprinkling on more fresh minced sage leaves if desired.

Expert tips

• Make an egg wash by whisking 1 egg with a tablespoon of water. This is going to help the pinwheels get a gorgrous golden brown colour in the oven!

• Be sure to take your puff pastry out of the freezer ahead of time so it has time to fully defrost before make this appetizer; generally you can defrost the puff pastry overnight in the fridge.

• To get extra clean slices when slicing the puff pastry log, use a serrated knife.

• Get creative and serve these as a part of a cheese plate or cheese board too!

Common Questions

Can I make these pinwheels ahead of time?
These flaky puff pastry pinwheels are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!

What kind of cheese can I use instead of gruyere cheese?
An old cheddar cheese or swiss cheese would work well in place of gruyere cheese.

Can I bake and freeze these puff pastry pinwheels for later?
YES! Bake the pinwheels and then allow them to fully cool. Arrange the baked pinwheels  in a flat layer on a baking sheet and then freeze completely. Transfer the frozen pinwheels to an airtight container and store in the freezer for up to one month. Reheat the pinwheels directly from frozen on a parchment-lined baking sheet at 350F until warmed through.

Will phyllo pastry work instead of puff pastry?
Phyllo pastry is much thinner than puff pastry and is made with different ingredients, so I wouldn’t recommend using it for this recipe.

How to store these sage prosciutto puff pastry pinwheels

These pinwheels are best served fresh from the oven! I don’t recommend storing them for longer than 2-3 hours. If you’d like to freeze these pinwheels, see my tips in the common questions section above!

More puff pastry recipes to make from the blog

Apricot Jam and Goat Cheese Puff Pastry Pinwheels

Easy Puff Pastry Asparagus Tart with Gruyere Cheese

Viral Upside Down Puff Pastry Dessert Tarts Recipe

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Prosciutto, Sage & Gruyere Puff Pastry Pinwheels

Make these Prosciutto, Sage & Gruyere Puff Pastry Pinwheels appetizer with just 5 key ingredients! They're a perfect savoury appetizer bite!

Course Appetizer

Cuisine american-inspired

Keyword pinwheels, puff pastry

Author Jess

Ingredients

• 1 sheet defrosted puff pastry
• 1 tbsp dijon mustard
• 3 pieces thinly sliced prosciutto
• 1/2 cup shredded gruyere cheese
• 1 tbsp fresh minced sage plus more for garnish
• Optional: Egg wash (1 egg with 1 tbsp water)

Instructions

• On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10x10 inch square.
• Spread mustard on the puff pastry, leaving a 1/2 inch border.
• Layer the prosciutto slices side-by-side on top of the mustard, try not to overlap them too much. Sprinkle the cheese evenly across the prosciutto slices and then sprinkle over the freshly minced sage. 
• Start from the bottom and tightly / gently roll up into a log. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400F.
• Line a large baking sheet with parchment paper and set aside.
• After 10 minutes, remove the puff pastry log from the freezer and cut into 1/2 inch slices using a sharp or serrated knife. You’ll end up with about 18-22 pinwheels.
• Place them on the baking sheet, making sure to leave space between each pinwheel and brush the top and sides of each with egg wash (1 egg whisked with 1 tbsp water) if desired.
• Bake for 22-28 minutes until golden brown. Leave on the baking sheet to cool.
• Allow to cool for 5-10 minutes and then serve on a plate, sprinkling on more fresh minced sage leaves if desired.

Notes

• Make ahead!
  • Bake the pinwheels and then allow them to fully cool. Arrange the baked pinwheels  in a flat layer on a baking sheet and then freeze completely. Transfer the frozen pinwheels to an airtight container and store in the freezer for up to one month. Reheat the pinwheels directly from frozen on a parchment-lined baking sheet at 350F until warmed through.
• Need a substitute for gruyere cheese? An old cheddar cheese or swiss cheese would work well.

The post Prosciutto, Sage & Gruyere Puff Pastry Pinwheels appeared first on Cooking in my Genes.

​Fresh sage crisps up on these creamy potatoes for the perfect side dish bite.

So whether you need something to go with a festive meal or just a weeknight dinner, these roasted potatoes are for you.

This recipe uses warming sage just like in my other holiday recipes, Make Ahead Sausage Stuffing and Butternut Squash Crostini Appetizer with Crispy Sage, for a delicious flavour. It’s one of my favorite herbs to use in recipes to make during the holidays!

You don’t need to boil or do any other prep to the potatoes before making this easy recipe.

Why you’ll love these sage roasted potatoes

• Sage combined with olive oil and butter gives these potatoes a warming, buttery flavour that is hard to beat.
• Using smaller, mini creamer potatoes allows for a shorter cooking time.
• The potatoes are crispy on the outside and nice and creamy on the inside.
• It’s a one-pan side dish that goes with so many main dishes like roast chicken, beef and turkey.
• I think these potatoes will be a go-to side dish for you.

Ingredients needed to make these roast potatoes

Potatoes: Smaller, creamer potatoes (also known as new potatoes or baby potatoes) are perfect for this recipe because they cook quickly.

Olive oil and Butter: A match made in heaven to give these potatoes a golden colour, olive oil and melted unsalted butter are a must for this recipe.

Fresh Herbs: Fresh sage is known to have fresh pine and citrus notes, fresh sage leaves go beautifully with Fall and Winter season recipes.

Seasonings: garlic powder, kosher salt & black pepper are the most important for seasoning along with the sage.

How to make this great side dish

Step 1: Pre heat oven to 425F. Line a large baking sheet with parchment paper.

Step 2: In a small bowl mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.

Step 3: Pour potatoes on the large pan and toss together the potatoes with the olive oil and butter mixture, being sure all the potatoes are coated. Spread the potatoes out in a single layer on the pan, making sure there is a bit of space between the potatoes to ensure they get crispy while they cook.

Step 4: Roast 35-45 minutes until fork-tender and edges of the potatoes are turning golden brown. The timing will depend on the freshness of the potatoes. Taste and season with more salt and pepper if desired and serve warm!

Expert Tips for making the best roasted potatoes recipe

• Don’t crowd the potatoes on the baking sheet. Make sure to use a large roasting pan so there is space between potatoes when roasting. You’re more likely to get crispy potatoes instead of steaming them if they’re too close together on the pan.
• Make sure potatoes are chopped in similar sized pieces. In this recipe using small potatoes, chopping the potatoes in half works. But if you use another kind of potato like a Yukon Gold potato, try to cut them into 1 inch pieces.
• Use parchment paper. ​ Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.

Common Questions

Can I use another type of potato?
YES! If you want to use a different type of potato I’d recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.

Will the potatoes reheat well if made ahead of time?
I recommend making the recipe and eating the potatoes as soon as they’re made. However, you can make a few hours ahead then reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to recrisp the potatoes. I would not recommend reheating the potatoes in the microwave.

Can I use dried sage instead of fresh sage?
I would highly recommend using fresh sage! The fresh sage sort of turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage.

Would this recipe work with sweet potatoes? 
I haven’t tested this recipe with sweet potatoes but I think the flavours would work well. If you do try this with sweet potatoes make sure to peel the potatoes first and then cut them into cubes. They may also need a bit longer baking time than the original recipe.

​Can I use another herb instead of sage?
I know sage isn’t for everyone so if needed, you can substitute with fresh rosemary.  I would estimate about 1-2 tbsp fresh minced rosemary.

These roasted potatoes go well with so many holiday recipes and easy weeknight dinners.

Here are more delicious recipes to pair these sage potatoes with:

Easy Lemon & Herb Butter Roasted Turkey

Easy Healthy Baked Lemon Chicken

Easy Sheet Pan Roasted Chicken with Vegetables

How to store these potatoes

If you have leftovers, store in the fridge in an airtight container for up to 3 days.  Reheat in the oven at 400F, covered with tin foil for about 15 minutes and then take the tinfoil off for 5 minutes to re-crisp the potatoes.

More side dish recipes to love from the blog:

Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes

Sweet Potato and Cheddar Drop Biscuits

Baked Parsnip Fries with Garlic Yogurt Dip

Honey Butter Roasted Carrots and Radishes

Brussels Sprouts and Kale Salad

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Sage Roasted Potatoes

Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!

Course Side Dish

Cuisine American

Keyword roasted potatoes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 1/2 lbs creamer potatoes (baby potatoes), halved about 5-6 cups
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/2 tsp garlic powder
• 20 sage leaves, minced

Instructions

• Pre heat oven to 425F. Line a large baking sheet with parchment paper (make sure it's a brand that can withstand 425F heat) or just use a plain baking sheet.
• Mix together olive oil, melted butter, salt, pepper and garlic powder. Then stir in minced sage leaves.
• On a sheet pan toss together the potatoes with the olive oil and butter mixture, being sure potatoes are all coated.
• Roast 35-45 minutes until fork-tender and golden. Taste and season with more salt and pepper if desired and serve warm!

Notes

• If using another type of potato, I'd recommend using Yukon gold potatoes cut into 1 inch pieces. I would not recommend using russet potatoes for this recipe.
• Parchment paper helps to crispy up the potatoes when baking BUT make sure to use a brand that can withstand 425F oven temperature.
• Can I use dried sage instead of fresh sage? I would highly recommend using fresh sage! The fresh sage turns into crispy sage as the potatoes cook and brings a different flavour than if you were to use dried sage

The post Easy and Delicious Crispy Sage Roasted Potatoes appeared first on Cooking in my Genes.

It has all of my favourite flavours – bacon, sage and sweet potatoes.  My brother gave me the idea when we were having a chat about foods we could create, specifically this dish and the addition of the crispy potato skins that are added to the topping.

The sweet potatoes are buttery and then you get the saltiness from the bacon and sage, plus the crispy skins take this over the top!

This is the perfect accompaniament to a holiday dinner and a side dish I plan on making year after year.

Total Time: 1 hour 30 minutes
Equipment: baking sheet, bowl, frying pan, pie-plate or 9×9 pan
Servings: 6-8

Ingredients:
4 lbs sweet potatoes (about 3 large), washed & peeled (reserve 1 cup of the peel)
1/4 cup olive oil
3 tbsp butter
1/2 tsp salt
1/4 tsp pepper
4 slices of bacon, chopped
1 tbsp butter
20 sage leaves, sliced thin
1 cup of the sweet potato peel, sliced thin

Instructions:
Pre-heat oven to 375F.

Wash the sweet potatoes and peel them, saving 1 cup of the sweet potato skins. Slice up the reserved potato skins thinly and set aside.

Cut the sweet potato into 1 1/2 inch pieces and lay out on baking sheet.  Drizzle olive oil over the potatoes and use your hands to ensure the potatoes are all coated.

Bake in the oven for 35-40 minutes or until when pricked with a fork the potatoes are soft.

While the potatoes are baking, chop the bacon and slice the sage. Then, turn a frying pan to medium heat and cook the bacon until crispy.  Scoop the bacon out with a slotted spoon onto a paper towel.  Next, turn the same pan to medium-low and add 1 tbsp of butter, the sage, potato skins and a pinch of salt.  Cook for 5 minutes, until the sage starts to crisp.  Then, add the bacon back into the pan to mix with the sage and potato skins. Set aside as this will be your topping.

Once the sweet potatoes are cooked, pour them into a bowl, add the butter, salt and pepper and mash.  I like to mash and keep a bit more of a chunky consistency to give the dish some texture but you can mash to your liking.

Once mashed, scoop into your serving dish and top with the bacon-sage-potato skins mixture. Pre-heat the oven to 325F and bake for 25 minutes.

Cook’s Note: You can make this dish ahead of time and heat later before serving.

I hope you enjoy this delicious taste of the holiday season!

Until the next cooking adventure,
Jess

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