Description
Delicious and flaky Pesto Pinwheels made with puff pastry, basil pesto, prosciutto, and cheeses. These easy-to-make appetizers are perfect for parties or casual snacking, offering a savory combination of creamy cheeses, fresh herb pesto, and salty prosciutto baked to golden perfection.
Ingredients
Scale
Main 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)
Instructions
- Prepare the puff pastry: Unfold the first sheet of puff pastry on a work surface lightly dusted with flour if sticky. Roll into a 10x12-inch rectangle.
- Assemble the filling: Spread 1/4 cup of pesto evenly over the pastry, leaving a 1/2-inch border. Layer 5 prosciutto slices on top overlapping slightly. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan cheese.
- Roll the pastry: Starting from the long 12-inch side, roll the pastry tightly into a log, pressing lightly to keep filling inside. Trim the ends evenly and wrap tightly in plastic wrap. Chill in the refrigerator for at least 20 minutes or up to 1 day.
- Repeat assembly: Repeat the same steps with the second sheet of pastry and remaining pesto, prosciutto, and cheeses.
- Preheat oven and prepare baking sheets: Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
- Slice the logs: Remove the chilled logs from the refrigerator. Using a sharp serrated knife, cut each log into 1/2-inch-wide slices, yielding 24 pinwheels per log.
- Arrange and bake: Arrange the pinwheels spiral-side up on the prepared baking sheets, spacing about 1 inch apart. Bake for 18 minutes or until the pastry is golden brown, flaky, and the cheese is melted and bubbly.
- Serve: Immediately sprinkle with chopped fresh basil if desired. Let cool slightly. Serve warm or at room temperature.
Notes
- These pinwheels can be made a day ahead and refrigerated before baking.
- Use different flavored pestos such as sun-dried tomato or arugula pesto for variety.
- Freeze baked pinwheels after cooling for up to 1 month and reheat before serving.
- For a vegetarian version, omit prosciutto and add extra cheese or vegetables.
- Use parchment or silicone mats to prevent sticking while baking.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 4 mg
