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Prosciutto and Mozzarella Swirls

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These crispy dough swirls, packed with melty mozzarella and prosciutto and flavoured with Italian seasoning, are real crowd pleaser. From this recipe you'll get 12 swirls which are the best straight from the oven.

We haven't met anyone who doesn't like these tasty snack. Our ham and mozzarella pizza swirls are also very popular.



Making the dough is so easy...

These swirls use an easy pizza-style dough as the base. We'll be using instant dry yeast to simplify the process.

Just stir the yeast into the flour, then add salt and sugar and stir to combine. Next, add olive oil and start pouring water and stirring continuously until the dough start to form.

prosciutto mozzarella swirls flour
prosciutto mozzarella swirls dough spoon


Using your hands, start to knead for a minute, then tip onto floured surface and continue to knead for 6-8 minutes. You should get soft, pliable dough.

Leave the dough in a warm place to rise for about 40-50 minutes (it should double in size).

prosciutto mozzarella swirls plate left

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Prosciutto and mozzarella - a perfect pair for the filling

For the filling we've choosen prosciutto and mozzarella, combo which always works great together (see our mozzarella and prosciutto bruschetta). 

When paired with salty prosciutto, mild and creamy mozzarella will not disappoint the tastebuds.

prosciutto mozzarella filling top

We love to use FRESH MOZZARELLA BALLS in our recipes (see our delicious pizza muffins). Fresh mozzarella melts amazingly and gives great milky taste to anything added.

Just be sure to absorb excess moisture from mozzarella. (this is the best done tapping with kitchen towel). Next, chop it into tiny pieces using a sharp knife.



ITALIAN PROSCIUTTO is another star of this recipe. We'll be using thin slices of prosciutto, which we chopped into smaller pieces. Use quality brand of prosciutto, you usually use in your recipes (from your butcher or deli section of your grocery store).

prosciutto and mozzarella 01

Don't forget to add Italian seasoning (made of oregano, basil, thyme, marjoram, rosemary and sage) which gives refreshing aroma to the swirls. If you don't have this, use you favourite mix of dried herbs.

prosciutto mozzarella swirls large

Assembling the swirls is so easy

Once the dough is risen and filling ready, it's time to assemble the swirls.

Rolling out the dough + adding the filling

prosciutto mozzarella swirls filling

Just flour the work surface, tip out the dough onto it and gently roll out to a rectangle about 30x20cm.

Scatter chopped mozzarella all over the dough, then repeat the same with prosciutto (leave a narrow border all around the edge). Finally, sprinkle generously with Italian seasoning.

Rolling up the dough + cutting into slices

prosciutto mozzarella swirls rolling

Roll up the dough, like a Swiss roll then using a sharp knife cut into 12 even slices. We'll be baking swirls on the baking sheet (be sure to line it with baking paper).

Arrange slices cut-side up on the sheet (in a 4-by-3 formation), almost touching. Cover with clean kitchen towel and leave for 25-30 minutes to prove.

prosciutto mozzarella swirls slices more
prosciutto mozzarella swirls slice one
prosciutto mozzarella swirls slices side

It's baking time...

Finally, brush gently edges of swirls with olive oil and bake in preheated oven until the crust is brown (this will take around 20 minutes). Swirls are crispy when taken from the oven! Enjoy immediately!

Snack them on their own or serve along tomato sauce, which is ideal for dipping these warm swirls!

prosciutto mozzarella swirls more top


Useful tip!

You will be tempted to eat all swirls, but if by chance you have some leftovers, just wrap them into the foil and reheat in the oven the next day (ideal for brunch).

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prosciutto mozzarella swirls blue


Prosciutto and Mozzarella Swirls

MAKES: 12 swirls
COOKS IN: 30 minutes plus rising time
LEVEL: Easy

INGREDIENTS

For the dough

  • 300g white bread or plain flour (2 1/2 cups)
  • 5g instant dry yeast (1 1/5 teaspoons)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon granulated sugar
  • 180ml water (3/4 cup), lukewarm
  • 30ml olive oil (2 tablespoons)

For the filling

  • 100g sliced prosciutto (3.5 ounces)
  • 225g fresh mozzarella (2 balls) (8 ounces)
  • 2 tablespoons Italian seasoning

METHOD

  1. Stir the flour, yeast and salt in a large bowl. Make a well in the middle and add olive oil. Gradually pour water while stirring with a wooden spoon until the dough start to form. Knead with hands for a few minutes.

  2. Tip out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic (or for 5 minutes in a stand mixer fitted with a dough hook).

  3. Transfer to a clean bowl (slightly floured), cover and leave to rise in a warm place for 40-50 minutes, or until the dough has doubled in size.

  4. Briefly knead the dough, then roll out to rough 30x20 cm rectangle. Scatter mozzarella and prosciutto all over the dough, leaving a narrow border all around the edge. Sprinkle with Italian herb seasoning.

  5. Roll up from one of the longer sides then cut into 12 equal slices. Place on a baking sheet (lined with baking paper), cut-side up and almost touching.

  6. Loosely cover the swirls with a clean dry tea towel and set aside for 25-30 minutes until puffed up.

  7. Preheat the oven to 200°C (392°F).

  8. Lightly brush swirls on the tops with remaining olive oil. Bake for 18-20 minutes or until golden brown. Serve immediately!

CATEGORIES: Snacks & Nibbles, Brunch & Breakfast





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