Name: Pesto Prosciutto Puff Pastry Pinwheels Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 sheets frozen puff pastry (thawed overnight in the refrigerator); 1/2 cup Basil Pesto (or flavored pesto of your choice or 1/4 cup each, divided); 10 slices prosciutto (divided, 1, 5-ounce packet); 1 1/2 cups freshly shredded Mozzarella cheese (divided); 4 tablespoons grated Parmesan cheese (divided); Chopped fresh basil (optional for serving)

There's something delightfully flaky, cheesy, and savory about these little bites that makes any gathering feel special. The Pesto Prosciutto Puff Pastry Pinwheels Recipe is my go-to when I want an effortless yet impressive appetizer that disappears in minutes.

The image shows many small round puff pastry pinwheels arranged close together on a white marbled surface. Each pinwheel has a golden-brown, flaky outer layer with visible swirls of dough. Inside the swirls, there is a darker, melted cheese layer with browned spots, topped with green chopped herbs and small white grated cheese sprinkles. The textures range from crispy and flaky on the outside to melted and slightly bubbly on the inside. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pesto Prosciutto Puff Pastry Pinwheels Recipe
Top Tip
How to Serve Pesto Prosciutto Puff Pastry Pinwheels Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pesto Prosciutto Puff Pastry Pinwheels Recipe

Why You'll Love This Recipe

Honestly, these pinwheels capture the best of simple ingredients brought together in an irresistible way. I still remember the first time I made them for an impromptu party—everyone asked for seconds, and I’ve been hooked on making them ever since.

Effortless Elegance: With just a few ingredients and minimal prep, these pinwheels look like you spent hours in the kitchen.
Versatile Flavors: The pesto and prosciutto combo balances herbaceous, salty, and cheesy notes perfectly every time.
Make-Ahead Friendly: You can assemble them hours or even a day ahead, then bake fresh before serving, saving last-minute stress.
Freezer Friendly: They freeze beautifully, so you can keep them on hand for surprise guests or casual snacking.

The image shows a baking tray with several small, round spiral pastries arranged on it. Each pastry has two visible layers: a light golden brown puff pastry base with a slightly crispy texture and a darker, rich brown filling that looks melted and bubbly, topped with small green herb bits and a light dusting of white cheese. The spirals have an uneven, rustic shape, some more circular and some slightly open-ended. A small white bowl filled with a green herb sauce sits near the right side of the tray. Fresh green parsley sprigs are scattered around the pastries on the white marbled textured surface of the tray. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role, creating a luscious combination of flaky, creamy, and savory textures and flavors. Here’s what makes each one so great—plus a few tips for picking the best versions.

Flat lay of a smooth sheet of thawed puff pastry rolled into a rectangle, a small white ceramic bowl filled with vibrant green basil pesto, five thin slices of pink prosciutto arranged neatly, a small white bowl overflowing with freshly shredded white mozzarella cheese, another small white bowl with finely grated pale yellow Parmesan cheese, and a handful of bright green chopped fresh basil leaves scattered artistically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Frozen puff pastry sheets: Thaw them gently overnight in your fridge to keep the dough pliable and easy to roll without sticking or tearing.
Basil pesto: Fresh or store-bought pesto adds vibrant herbaceous flavor; try a sun-dried tomato or arugula pesto for a twist.
Prosciutto slices: Thin, silky prosciutto brings that perfect salty depth and melt-in-your-mouth texture.
Freshly shredded mozzarella cheese: Fresh cheese melts evenly and binds everything together without making the pastry soggy.
Grated Parmesan cheese: Adds a nutty sharpness that brightens the overall flavor.
Fresh basil (optional): A sprinkle right after baking lifts the dish with fresh aroma and color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep the basics classic, but I’ve also played with a few variations depending on the occasion or what’s in my fridge. You should definitely customize it to your taste—it makes the process so much more fun!

Variation: One time, I swapped the classic basil pesto for a spicy sun-dried tomato pesto, and it added a lovely tangy heat. My friends loved the surprise kick!
Vegetarian option: Skip the prosciutto and load up on more cheese or add roasted veggies for a great meatless version.
Cheese swap: Try sharp cheddar or a smoked gouda to change the flavor profile completely.
Gluten-free: Though puff pastry is tricky, you can find gluten-free versions; just be mindful they may need a different bake time.

Step-by-Step: How I Make Pesto Prosciutto Puff Pastry Pinwheels Recipe

Step 1: Prep the Pastry and Spread Your Flavors

Once your puff pastry is fully thawed but still cool, gently unfold it on a lightly dusted surface. Roll it out to about a 10x12-inch rectangle. Spread a quarter cup of your pesto evenly, leaving a half-inch border all around—that border is key to keeping your roll sealed tight and preventing leaks.

Step 2: Layer Up with Prosciutto and Cheese

Next, lay out five slices of prosciutto, overlapping just a bit to cover the surface. Sprinkle on three-quarters of a cup of shredded mozzarella, followed by two tablespoons of grated Parmesan. I always use freshly shredded cheese because it melts better and avoids the waxy feel that pre-shredded sometimes has.

Step 3: Roll It Up Tight and Chill

Starting at the long 12-inch edge, roll the pastry firmly into a log. I like to press gently as I roll to keep everything compact and help avoid gaps. Trim the uneven edges for a neat finish, then wrap the log tightly in plastic wrap and pop it in the fridge for at least 20 minutes—this step is essential for clean slicing later.

Step 4: Repeat and Bake

Do the same with the second sheet of puff pastry using the remaining ingredients. When you’re ready, preheat your oven to 375°F and line baking sheets with parchment or silicone mats. Using a sharp serrated knife, slice each log into half-inch wide pinwheels. Lay them on the baking sheets spiral side up, spaced about an inch apart.

Bake for around 18 minutes or until puffed, golden, and bubbly. The smell that fills your kitchen? Pure happiness. Sprinkle with fresh chopped basil right out of the oven and let them cool just slightly before serving.

Top Tip

I've learned a few tricks over the years to really nail the perfect Pesto Prosciutto Puff Pastry Pinwheels Recipe, and these tips make all the difference whether it’s your first time or you’re a seasoned fan like me.

Chill the roll before slicing: It's tempting to slice right away, but a cold, firm log slices so much cleaner and keeps that perfect swirl intact.
Use a serrated knife: This helps you cut through the puff pastry without squashing the layers or pushing out the filling.
Don’t overload the filling: Spreading fillings evenly but sparingly helps your pastry puff fully and bake evenly without sogginess.
Serve warm or at room temp: These pinwheels taste amazing right after baking but also hold up beautifully for a couple of hours, making them party-perfect.

How to Serve Pesto Prosciutto Puff Pastry Pinwheels Recipe

pesto prosciutto pinwheels - Serving Suggestion

Garnishes

I always top my pinwheels with a handful of chopped fresh basil right after baking — it adds vibrancy and a pop of color that makes them almost too pretty to eat (almost!). Sometimes I toss a little extra Parmesan dust over them for an elegant finish.

Side Dishes

These pinwheels are fantastic alongside a crisp green salad or a simple tomato and mozzarella salad for a light meal. For entertaining, I like to pair them with a charcuterie board featuring olives, nuts, and fresh fruit to complement those savory flavors.

Creative Ways to Present

For brunch or parties, I sometimes place the pinwheels on a large platter arranged like a flower with a small bowl of pesto for dipping in the center. Another crowd-pleaser is skewering them on cocktail sticks with a cherry tomato and a basil leaf for a fun finger-food option.

Make Ahead and Storage

Storing Leftovers

Leftover pinwheels store nicely in an airtight container in the fridge for up to three days. Just reheat them gently in a low oven to crisp them back up without drying them out.

Freezing

I love freezing these pinwheels after slicing but before baking. Just arrange them flat on a tray, freeze till solid, then pop them in a freezer-safe bag. When you want a quick bite, bake them straight from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat, I set my oven to 350°F and warm them on a baking sheet for about 8-10 minutes until the pastry is crisp and the cheese is melty again. Skip the microwave if you want to keep them flaky.

Frequently Asked Questions:

Can I use homemade pesto in this Pesto Prosciutto Puff Pastry Pinwheels Recipe?

Absolutely! Homemade pesto works wonderfully and brings a fresh, vibrant flavor. Just make sure it isn’t too watery, or it could make the pastry soggy. If your pesto is very loose, drain off any excess oil or moisture before spreading.

How long can I store the prepared pinwheel logs before baking?

You can wrap the rolled pinwheel logs tightly in plastic wrap and refrigerate them for up to 24 hours before slicing and baking. Chilling helps the dough relax and makes slicing easier with cleaner edges.

Can I make these pinwheels vegetarian?

Yes! Simply omit the prosciutto and add extra cheese or some sautéed vegetables like spinach, mushrooms, or bell peppers. You can also use a flavorful vegetarian pesto without Parmesan if you want to keep it fully vegetarian.

What’s the best way to reheat leftover pinwheels without losing crispiness?

Reheating in a conventional oven or toaster oven at about 350°F for 8-10 minutes works best to revive that flakiness and melty cheese. Avoid microwaves, which tend to make puff pastry soggy.

Final Thoughts

The Pesto Prosciutto Puff Pastry Pinwheels Recipe has quickly become one of my favorite easy appetizers to share. The way the puff pastry puffs up, wrapping that pesto-meets-cheese goodness, makes every bite feel like a little celebration. I’m confident you’ll find this recipe as crowd-pleasing and downright delicious as I do — and the best part? You can whip it up without breaking a sweat. So, go ahead, give it a try and watch these pinwheels steal the show.