Prosciutto Pinwheel

Place the milk, oil, eggs, cheese, salt, and flour in a blender bowl

Blend slightly

Stop and scrape down the sides with a spatula

Blend again until the mixture is homogeneous

Add the prosciutto and mix

Distribute the dough among small empanada molds (don't fill to the top)

Brush with oil

Bake in a preheated oven at 200°C for 30 minutes, or until golden brown

Make about 40 pinwheels

Note: You can substitute prosciutto with cabbage flower petals, broccoli florets, or leftover cooked meat chopped.