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, divided as 1/4 cup each); 10 slices prosciutto (1, 5-ounce packet, divided); 1 1/2 cups freshly shredded Mozzarella cheese (divided); 4 tablespoons grated Parmesan cheese (divided); Chopped fresh basil (optional for serving)

There’s something incredibly satisfying about warm, flaky bites that burst with fresh, savory flavors—that’s exactly what the Pesto Prosciutto Puff Pastry Pinwheels Recipe delivers. These pinwheels are the perfect blend of buttery puff pastry, fragrant basil pesto, delicate prosciutto, and melty cheese all rolled into one irresistible snack or party treat.

The image shows many small puff pastries stacked close together on a white marbled surface. Each pastry has multiple layers, starting with a light golden flaky base forming a spiral shape. The center layer is darker brown, looking baked and slightly crispy, topped with melted cheese that appears browned in spots. There are small bits of grated white cheese sprinkled on top, along with bright green parsley pieces scattered evenly across the pastries, adding a fresh touch to the warm colors. The pastries have a textured, airy look with a crispy outer edge and soft 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

I remember the first time I made these pesto prosciutto puff pastry pinwheels—it was during a casual get-together, and they disappeared almost instantly. Their combination of flaky, cheesy, and herbal notes never fails to impress, even when you’re short on time but want to look like a kitchen pro.

Simple yet impressive: Minimal ingredients come together to create something that tastes much fancier than it looks.
Quick to assemble and bake: You can throw these together in under an hour including baking time — perfect for last-minute guests.
Flexible flavor options: Easily swap the pesto or cheese depending on what you have on hand or your family’s preferences.
Freezer-friendly and make-ahead: Prepare the logs ahead of time and slice just before baking for ultimate convenience.

The image shows a white marbled surface with a baking tray holding eleven small spiral pastries arranged loosely around a small white bowl filled with green sauce in the upper right area. Each pastry has two visible layers: a golden-brown flaky outer crust that forms a spiral shape, and a darker, richly browned cheese and sauce filling inside the spiral, with some melted cheese spots and lightly burnt edges. The pastries are sprinkled with small bits of green herbs and a light dusting of white cheese or seasoning. Fresh green parsley leaves are placed decoratively near the bowl and scattered lightly around the pastries. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances buttery puff pastry with herbaceous pesto and salty, rich prosciutto—plus a duo of cheeses for creamy, melty perfection. Each ingredient shines without overpowering the others, making every bite a delightful surprise.

Flat lay of a sheet of thawed puff pastry folded neatly, a small white bowl filled with vibrant green basil pesto, five thin slices of fresh prosciutto arranged in a slight fan shape, a small white bowl overflowing with freshly shredded mozzarella cheese, a smaller white bowl holding finely grated Parmesan cheese, and a few sprigs of fresh basil with vivid green leaves, all placed symmetrically 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: Using thawed frozen puff pastry keeps things easy; it puffs beautifully and crisps up nicely in the oven.
Basil pesto: The star flavor here—choose a fresh, good-quality pesto or your favorite flavored variety for a personalized touch.
Prosciutto: This thinly sliced cured ham adds indulgent saltiness and pairs perfectly with the pesto’s herbal zing.
Mozzarella cheese: Its mild, melty texture binds all the flavors together without overwhelming.
Parmesan cheese: Adds a sharp, nutty contrast and a little extra salty goodness.
Fresh basil (optional): Fresh herbs sprinkled on top brighten the finished pinwheels and give them a pop of 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 love mixing things up with this Pesto Prosciutto Puff Pastry Pinwheels Recipe depending on the season or mood. It’s such a versatile canvas that you can easily swap in your favorite pesto, cheeses, or deli meats to suit your taste.

Variation: Sometimes I use sun-dried tomato pesto or artichoke pesto for a different flavor twist — it’s always fun to experiment with and yields great results!
Vegetarian option: Skip the prosciutto and add thinly sliced roasted red peppers or mushrooms for a fully vegetarian pinwheel.
Cheese swaps: Try adding sharp cheddar, fontina, or even a sprinkle of goat cheese for a tangy surprise.

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

Step 1: Prep Your Puff Pastry Base

First, unfold your thawed puff pastry onto a lightly floured surface. If it’s sticking a bit, just dust your counter and rolling pin with a little flour. I like to gently roll it out into about a 10x12-inch rectangle—this gives a nice even layer for the filling to spread over.

Step 2: Layer on the Flavor

Spread about a quarter cup of basil pesto evenly over the pastry, leaving a ½-inch border around the edges to help seal your roll. Then, lay down five slices of prosciutto, slightly overlapping so you get flavor in every bite. Sprinkle on half the mozzarella and Parmesan cheese—you’ll want a generous but balanced layer for maximum melty goodness.

Step 3: Roll It Up Tight

Starting at the long side, carefully roll up the pastry into a tight log. This step can feel a bit tricky at first; just press gently as you roll to keep it snug and to avoid air pockets. Trim the ends for neatness, then wrap the log tightly in plastic wrap. Chill it in the fridge for at least 20 minutes — this step helps the roll firm up so you get clean slices later.

Step 4: Slice and Bake

Once chilled, use a sharp serrated knife to slice the log into ½-inch pinwheels. I usually count to make sure I get about 24 slices per log. Place them spiral-side up on parchment-lined baking sheets, spacing about an inch apart. Bake in a 375°F oven until the pastry is puffed, golden, and the cheese is bubbling—about 18 minutes. Be sure to watch closely near the end so they don’t burn.

Step 5: Garnish & Serve

The final touch is a sprinkle of freshly chopped basil right after you bring them out of the oven. I promise, the aroma just pulls everything together. Let the pinwheels cool just a bit before serving—warm or room temperature works beautifully.

Top Tip

From all my attempts making the Pesto Prosciutto Puff Pastry Pinwheels Recipe, I've learned a few things that make a huge difference in both flavor and appearance. Listen up, these will save you some frustration and guarantee your pinwheels turn out perfect every time.

Sharp serrated knife: This is a game-changer when slicing the chilled logs — it keeps edges clean and prevents squishing the layers.
Chill before slicing: Don’t skip the refrigeration step; it helps the roll firm up so the pinwheels hold their shape while baking.
Evenly layer ingredients: Spreading the pesto and cheese evenly ensures every bite has the perfect balance of flavors.
Don’t crowd the baking sheet: Give the pinwheels room to puff and crisp up by spacing them at least an inch apart during baking.

How to Serve Pesto Prosciutto Puff Pastry Pinwheels Recipe

pesto prosciutto pinwheels - Serving Suggestion

Garnishes

I always go for fresh chopped basil on top—its bright, peppery notes contrast the richness beautifully. Sometimes I'll sprinkle a little extra grated Parmesan right as they come out of the oven for some added savory sparkle. A touch of flaky sea salt can elevate them as well.

Side Dishes

These pinwheels team up wonderfully with crisp salads like arugula with lemon vinaigrette or a simple Caprese salad to echo the Italian flavors. For a heartier bite, pair with a bowl of tomato soup or a fresh antipasto platter.

Creative Ways to Present

For parties, I like to arrange the pinwheels in a spiral on a large platter with little bowls of dipping sauces like extra pesto, marinara, or even a garlic aioli. They also work well threaded onto cocktail sticks for easy grab-and-go appetizers.

Make Ahead and Storage

Storing Leftovers

I usually stash leftover pinwheels in an airtight container in the fridge where they keep well for 2-3 days. They’re a fantastic snack that reheats easily without losing their crispness.

Freezing

The logs freeze beautifully before baking. I wrap each log tightly in plastic wrap and then foil, freezing for up to 1 month. When you’re ready to bake, thaw overnight in the fridge, slice, and bake as usual. This is my go-to method for prepping ahead for gatherings.

Reheating

To reheat, pop the pinwheels in a 350°F oven for about 10 minutes—you’ll get that lovely puffed crisp back without drying the inside. Microwaving tends to make them soggy, so the oven is definitely the way to go.

Frequently Asked Questions:

Can I make these pinwheels vegetarian?

Absolutely! Simply omit the prosciutto and boost the filling with extra cheese and vegetables like roasted red peppers or mushrooms for a delicious vegetarian version.

How do I prevent the puff pastry from getting soggy?

Make sure to leave a border around the pesto to prevent it from leaking out and chilling the rolled log before slicing helps keep the pastry firm and crisp during baking.

Can I use homemade pesto?

Yes! Homemade pesto works wonderfully and adds a fresh, personalized flavor to these pinwheels—just be sure it's not too watery to avoid sogginess.

What’s the best way to slice the puff pastry logs?

Use a sharp serrated knife and a gentle sawing motion. Chilling the logs beforehand is key to clean, even pinwheel slices.

Final Thoughts

Honestly, the Pesto Prosciutto Puff Pastry Pinwheels Recipe has become one of my go-to’s when I want something that feels special but doesn’t require hours in the kitchen. Their flaky texture and vibrant flavors keep guests coming back for more, and they’re endlessly adaptable to your favorite ingredients. Give them a try—you’ll see why they’re a little kitchen secret worth keeping!