Swedish-ish Pinwheel Wraps

I love mixing sweet and savory, tart and mild. I was recently at an IKEA and on my way out, I visited the Swedish Food Market. I saw that they made all kinds of treats that I had never really thought of using in the kitchen. I decided to experiment and ended up with a super tasty snack!

In this recipe I used:
 

• SYLT LINGON Lingonberry jam
• BRÖD TUNNBRÖD Soft Thin Bread
• prosciutto
• capicola
• fresh mozzerella

Prep a cookie sheet with some parchment paper, and put a few pieces of the flatbread down on the paper. Make sure the pieces of flatbread overlap just a little bit.

I spread the SYLT LINGON Lingonberry jam all over the flatbread, and spread a little bit between where the two pieces overlap - it acted like glue. :D

I used a little bit of prosciutto and capicola on each piece of flat bread, and made a nice design of each across the rectangle. Lastly, I sliced many chunks of fresh mozzarella cheese in half, and laid them down on one side of the breads.

With my hands at the sides of the the flatbread, I rolled one edge to the other, keeping it tight like a burrito.

I used toothpicks to secure the rolls while I baked them. Two seemed like enough, but maybe next time I would use more, to make slicing it up a little easier.

I set the oven to 350F. I put the rolls in the oven for about 20 minutes - but every oven is different, I suggest checking on them every five or so minutes. You want to bake the rolls until the cheese is melted, and the ham is warm. When they come out of the oven, transfer them to a paper towel to cool - some of the grease from the ham could be leaking out.

Using a good serrated knife, slice up the pinwheels into inch thick slices. These disappeared quick, be sure to try one before they are all gone.