Pesto, Parmesan and Prosciutto Pinwheels, OH MY! w/ Aida Mollenkamp!

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june-dairy-month_1351726979If you’re someone who eats, sleeps and dreams about snacks (like us!) – in all their creative possibilities, delectable indulgences, and delicious goodness – then you will not want to miss our next #KitchenParty hangout (June 5)!

Our chat is sponsored by our friends at


In honor of June Dairy Month, our special guest will be Aida Mollenkamp, author of “Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook,” food writer/founder of Pairs Well With Food, celebrity chef and culinary expert and spokesperson for the National Frozen & Refrigerated Foods Association (NFRA) will be joining us live on KitchenParty. Aida will be sharing summer recipes and telling us about the coolest finds you’ll discover in your the dairy aisle (our favorite snack aisle).

Save the date! Thursday, June 5, 2014 at 8PM ET/5PM PT — RSVP HERE

How to chat live with Aida: Tune in here on June 5th (video at top of post). Or you can join the conversation over at our G+ page or Youtube channel. You can also tweet to us using #kitchenparty.

What to expect on the live show… 

Known for her indulgent masterpieces, Aida’s unique and reative recipes — rich in flavor — are bound to inspire your inner chef all summer long. Her contemporary California recipes are approachable with effortless sophistication.

Aida will share her knowledge, recipes and tips so the next time you hit the grocery store, you’ll be inspired to make a beeline for the dairy aisle. For a sneak peek into what you can expect during our chat with Mollenkamp here are a few of her must-have items:

  1. Milk alternative: Keep healthier versions of your favorite indulgent treats readily available like chocolate almond milk to curb snack cravings.
  2. Refrigerated dough: Quick and easy product that can be a vehicle for a range of recipes by cutting the prep and to save the stress of making it homemade.
  3. Orange Juice: Having orange juice is a must—not only is it a great source of Vitamin C, but also can use it in recipes for everything from sauces to smoothies to marinades and even as a secret ingredient for an unexpected twist on tomato soup.
  4. Sour Cream: Essential topping for potatoes and tacos along with all kinds of appetizers. Add creamy richness to your favorite soup, pasta sauce or for extra moist desserts.
  5. Cheese Sticks: Make single-serve packages of your favorite foods or opt for ready-to-eat pre-portioned snacks like cheese sticks or yogurt.

Check out her Pesto, Parmesan and Prosciutto Pinwheels recipe below and make sure to tune in to hear more. Also, mark your calendar for the follow-up chat with one of Aida’s closest friends, Gaby Dalkin. Gaby will share tips and tricks to jazz-up your cooking style with foods in the dairy aisle on June 12!

For access to Aida’s Peaches & Blueberry Cream Popsicle Bites, Loaded Potato Nests and Pesto Parmesan Prosciutto Pinwheels visit


DESCRIPTION: A twist of cheese and prosciutto pinwheels are easy for on-the-go or any party appetizer. This recipe was created for Easy Home Meals exclusively by Chef Aida Mollenkamp.

Meal Occasion: Snack/Appetizer  |   Main Ingredient: Cheese   |   Total Time: 35 minutes   |    Prep Time: 15 minutes   |   # of Servings: 15 pinwheels


  • Flour, for dusting
  • 1 (14-to16-ounce package) frozen pie, thawed according to the package directions
  • 2 tablespoons prepared pesto sauce
  • 4 ounces very thinly sliced prosciutto
  • ¼ cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


  1. Generously dust a work surface with flour. Place the pastry on the prepared work surface, dust lightly with flour, and, using a rolling pin and sharp knife roll and trim it into a 10-by-12-inch rectangle.
  2. Using a pastry brush, coat the surface of the pastry evenly with the pesto. Arrange the prosciutto slices in a single layer, overlapping slightly. Sprinkle the cheeses evenly over the prosciutto. Roll pastry into a cylinder – wrap and freeze until firm, at least 10 minutes.
  3. Meanwhile, heat oven to 400°F and arrange the rack in the middle. Line a baking sheet with parchment paper and set aside. Using a serrated knife, trim each end then cut the roll crosswise into ½ -inch slices. Arrange the slices on the prepared baking sheets about 1 inch apart. You should have about 15 pinwheel bites.
  4. Bake until the pinwheel bites are lightly browned, about 8 to 10 minutes. Remove the baking sheets from the oven and flip the pinwheels over with a flat spatula. Return to the oven and bake until golden brown, about 5 minutes more. Remove the pinwheels to a wire rack to cool slightly then serve.

ABOUT KITCHENPARTY: KitchenParty is a weekly interactive and live-streaming web series on Google+. Produced by the Webby award winning food community and Cookbook Cafe (where you can publish your own cookbook as an iPad app for free). Each week our live web series brings you the culinary world’s most innovative movers and shakers. The format of our show allows our audience to join the conversation – ask questions, share recipes, upload photos of your culinary creations. Join us each Thursday for a new show! Subscribe to us on G+ and on Youtube for show updates!

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