Description
These Pesto Pinwheels are a delicious and easy appetizer featuring flaky puff pastry filled with savory basil pesto, prosciutto, mozzarella, and Parmesan cheese. Perfect for parties or a festive snack, they can be prepared ahead and baked to golden perfection with a sprinkling of fresh basil.
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, 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)
Instructions
- Prepare the puff pastry: Unfold the first sheet of puff pastry on a lightly dusted work surface if sticky. Roll it gently into a 10x12-inch rectangle.
- Spread the pesto and add toppings: Spread 1/4 cup of pesto evenly over the puff pastry, leaving a 1/2-inch border on all sides. Layer 5 slices of prosciutto on top, overlapping as needed, then sprinkle with 3/4 cup shredded Mozzarella and 2 tablespoons grated Parmesan cheese.
- Roll and chill: Starting at the long 12-inch edge, roll the puff pastry into a tight log, pressing lightly to keep the filling inside. Trim the ends so they are even, wrap tightly in plastic wrap, and refrigerate for at least 20 minutes or up to 1 day.
- Repeat with second sheet: Repeat the spreading, layering, rolling, and chilling with the second puff pastry sheet 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 pinwheels: Using a sharp serrated knife, carefully slice each chilled log into 1/2-inch-wide pinwheels. Each 12-inch log will yield 24 pinwheels.
- Arrange and bake: Place the pinwheels on the prepared baking sheets, spiral side up, spaced 1 inch apart. Bake for about 18 minutes or until the puff pastry is golden brown, flaky, and the cheese is melted and bubbly.
- Garnish and serve: Immediately sprinkle with chopped fresh basil if desired. Let the pinwheels cool slightly, then serve warm or at room temperature.
Notes
- Ensure the puff pastry is thoroughly thawed for easier rolling and shaping.
- Use a sharp serrated knife to prevent squishing when slicing the logs into pinwheels.
- These pinwheels can be made a day ahead and refrigerated, then baked fresh when ready to serve.
- Freeze the pinwheels before baking on a lined tray, then transfer to a freezer bag for longer storage. Bake from frozen, adding a few extra minutes to baking time.
- Substitute prosciutto with other cured meats or omit for a vegetarian option using extra cheese and vegetables.
- Try different flavored pestos such as sun-dried tomato or arugula pesto for variety.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 200 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
