Description
Delicious and easy-to-make Pesto Pinwheels featuring flaky puff pastry filled with flavorful basil pesto, savory prosciutto, and melted mozzarella and parmesan cheeses. Perfect as a festive appetizer or snack, these pinwheels are baked to golden perfection and can be served warm or at room temperature.
Ingredients
Scale
Pesto Pinwheels
- 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 puff pastry: Unfold the first sheet of thawed puff pastry on a lightly dusted work surface if sticky, and roll it into a 10x12-inch rectangle.
- Assemble pinwheels: Spread 1/4 cup of pesto over the pastry, leaving a 1/2-inch border. Lay 5 prosciutto slices over the pesto, overlapping as needed. Sprinkle with 3/4 cup mozzarella and 2 tablespoons Parmesan cheese.
- Roll and chill: Starting at the long (12-inch) edge, roll the pastry tightly into a log, pressing lightly to enclose the filling. Trim the ends to even them, wrap the log tightly in plastic wrap, and refrigerate for at least 20 minutes or up to 1 day. Repeat with the second sheet using remaining ingredients.
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.
- Slice pinwheels: Remove the logs from the refrigerator and carefully slice each log into 1/2-inch-wide pinwheels using a sharp serrated knife. You should get 24 pinwheels per log (48 total).
- Bake: Arrange pinwheels spiral-side up on the prepared baking sheets, spacing them 1 inch apart. Bake for about 18 minutes until the puff pastry is golden brown, flaky, and the cheese is hot and bubbly.
- Serve: Immediately sprinkle with chopped fresh basil if desired. Let cool slightly, then serve warm or at room temperature.
Notes
- Use different flavored pestos for variety by dividing the 1/2 cup pesto into different types if desired.
- These pinwheels freeze well — freeze before baking and bake from frozen with a few extra minutes added to baking time.
- For a vegetarian version, omit prosciutto or substitute with sun-dried tomatoes or roasted vegetables.
- Chilling the rolled logs before slicing helps maintain shape and prevents filling from squeezing out while baking.
- Make sure puff pastry is thoroughly thawed to prevent cracking when 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
