Description
These Pesto Pinwheels are a delicious and easy appetizer featuring flaky puff pastry filled with vibrant basil pesto, savory prosciutto, and melted cheeses. Perfect for parties, gatherings, or a delightful snack, they can be made ahead and baked fresh for a festive treat.
Ingredients
Scale
Pinwheel 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 five-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 Puff Pastry and Spread Pesto: Unfold the first sheet of thawed puff pastry on a clean work surface, lightly dusted with flour if sticky. Roll it into a 10 by 12-inch rectangle. Spread 1/4 cup of pesto evenly over the surface, leaving a 1/2-inch border all around.
- Layer Fillings: Lay 5 prosciutto slices over the pesto, overlapping slightly if needed. Sprinkle 3/4 cup shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese evenly on top of the prosciutto.
- Roll and Chill: Starting from the long 12-inch edge, carefully roll the puff pastry into a tight log, pressing lightly to keep the filling inside. Trim the log ends for evenness, then wrap tightly in plastic wrap. Refrigerate for at least 20 minutes or up to 1 day.
- Repeat with Second Sheet: Repeat the spreading, layering, rolling, and chilling process with the second sheet of puff pastry and the remaining pesto, prosciutto, mozzarella, and Parmesan.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and aid in even baking.
- Slice and Arrange Pinwheels: Remove the logs from the refrigerator and unwrap. Using a sharp serrated knife, carefully cut each log into 1/2-inch-wide slices. Arrange the slices on the prepared baking sheets with the spiral side up, spacing each pinwheel about 1 inch apart to allow room for expansion.
- Bake Until Golden: Bake the pinwheels in the preheated oven for about 18 minutes or until the puff pastry is flaky, golden brown, and the cheese is hot and bubbly.
- Garnish and Serve: Immediately sprinkle chopped fresh basil on top if desired. Let the pinwheels cool slightly before serving warm or at room temperature for the best flavor and texture.
Notes
- For best results, chill the rolled logs before slicing to maintain shape and prevent filling from spilling.
- These pinwheels are freezer-friendly—slice and freeze raw logs or baked pinwheels for easy reheating later.
- Feel free to substitute prosciutto with ham or turkey for a different flavor profile.
- Use flavored or different types of pesto to customize the taste.
- Ensure puff pastry is thoroughly thawed for easier handling and rolling.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 250 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
