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

There’s just something magical about the flaky, buttery layers of puff pastry paired with rich pesto and savory prosciutto that makes these little bites irresistible. This Pesto Prosciutto Puff Pastry Pinwheels Recipe is a guaranteed crowd-pleaser, perfect for festive gatherings or a cozy snack that feels fancy but comes together with such ease.

The image shows many small round pastry swirls on a white marbled surface. Each pastry has a golden-brown outer layer that looks soft and flaky. Inside, there are darker layers of melted cheese and sauce with some slightly burnt spots, giving rich brown and orange colors. The pastries are sprinkled with small white crumbs and bits of bright green chopped herbs scattered on top, adding color contrast. The pastries overlap each other closely, creating a cozy, warm feeling. 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

Honestly, I keep coming back to this recipe because it’s just so darn satisfying. Whenever I bring these pinwheels to parties, they mysteriously disappear faster than anything else on the table. Plus, the flavors feel gourmet without the fuss.

Quick and simple: It comes together in less than an hour, including baking time, with straightforward ingredients.
Versatile flavors: You can easily switch up the pesto or cheese to suit your taste or what you have on hand.
Perfect party food: These are bite-sized, easy to handle, and totally shareable, making them an appetizer classic.
Make-ahead friendly: Prep the rolls ahead and slice and bake them right before guests arrive for fresh, warm bites.

Several small puff pastry pinwheels are spread out on a white marbled surface with a metallic baking tray edge visible on the right and bottom sides. Each pinwheel has two or three layers of golden-brown flaky dough spiraled with a dark reddish-brown sauce and topped with finely chopped green herbs and a light sprinkle of white cheese. Scattered fresh parsley leaves add a bright green accent around the pinwheels. A white ramekin filled with a rich, green herb sauce sits on the right side of the image, surrounded by more parsley leaves. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role in creating the perfect balance of flakiness, flavor, and texture — from buttery pastry to bright pesto and melty cheeses. Here’s why they’re the dream team in this Pesto Prosciutto Puff Pastry Pinwheels Recipe:

Flat lay of two sheets of pale golden puff pastry rolled out into rectangles, a small white bowl filled with vibrant green basil pesto, five thin slices of glossy pink prosciutto neatly fanned out, a small white bowl heaped with freshly shredded white mozzarella cheese, a small white bowl with finely grated pale yellow Parmesan cheese, and a small pile of bright green chopped fresh basil leaves, all arranged with perfect symmetry 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: The flaky, buttery base that crisps up beautifully when baked — just be sure to thaw it overnight for easy rolling.
Basil pesto: Brings freshness and herbaceous flavor; feel free to try other flavored pestos like sun-dried tomato or arugula for a twist.
Prosciutto slices: Adds a delicate salty, smoky element without overpowering the other flavors.
Mozzarella cheese: Gives that gooey, melty texture and mild creaminess that everyone loves.
Parmesan cheese: Adds a touch of sharpness and extra savory depth to the filling.
Fresh basil (optional): A bright garnish that enhances the overall aroma and presentation.

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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

What’s great about the Pesto Prosciutto Puff Pastry Pinwheels Recipe is how easy it is to tweak. I usually stick with classic basil pesto, but sometimes I'll try a sun-dried tomato version to mix things up. You can totally make it your own.

Variation: For a vegetarian spin, swap prosciutto for roasted veggies or sun-dried tomatoes — I've done it and loved how it still felt indulgent and flavorful.
Spice it up: Adding a pinch of red pepper flakes into the pesto step gives a subtle kick that's delightful if you enjoy a bit of heat.
Cheese swaps: I've experimented with swapping mozzarella for fontina or gouda for a nuttier flavor that complements the pesto beautifully.

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

Step 1: Roll Out and Layer the First Pastry Sheet

Start with one sheet of thawed puff pastry—if it's a bit sticky, dust your surface lightly with flour. Roll it out into a 10x12-inch rectangle. Spread about ¼ cup of pesto evenly, leaving a little border around the edges to prevent it from oozing out during baking. Layer 5 prosciutto slices on top, overlapping slightly, then sprinkle with ¾ cup of shredded mozzarella and 2 tablespoons of Parmesan cheese. I find pressing the fillings gently into the pastry helps keep everything in place when you roll it up.

Step 2: Roll, Chill, and Repeat

Carefully roll the pastry from the long edge into a tight log. Press gently to keep the filling snug inside. Trim the uneven ends for a polished look, then wrap tightly in plastic wrap and chill in the fridge for at least 20 minutes — this step is key for clean slicing later. Repeat these steps with the second sheet, pesto, prosciutto, and cheeses. Trust me, the chilling makes a huge difference in how the pinwheels hold their shape.

Step 3: Slice and Bake to Golden Perfection

Once chilled, preheat your oven to 375°F (190°C). Using a sharp serrated knife, slice each log into ½-inch-thick pinwheels—you should get about 24 from each log. Arrange them on parchment-lined baking sheets spaced about an inch apart so the pastry can puff freely. Bake for approximately 18 minutes until they’re puffed, golden, and the cheese inside is deliciously bubbly. Right after baking, I love to sprinkle chopped fresh basil on top for that fresh aroma and pop of color.

Top Tip

From countless batches, I’ve learned the magic lies in the chilling step and sharp slicing, which really makes this Pesto Prosciutto Puff Pastry Pinwheels Recipe shine. Here are my best tips to get those perfect pinwheels every time:

Keep everything cool: Puff pastry can get sticky quickly—work in a cool kitchen, and chill the logs well for neat slices.
Use a serrated knife: This prevents squashing the roll and makes cutting through layers effortless and clean.
Don’t rush the rolling: Rolling tight but gentle keeps the filling evenly distributed, avoiding any spills during baking.
Watch the oven: Puff pastry can turn from golden to burnt quickly, so check around the 15-minute mark and keep an eye on them.

How to Serve Pesto Prosciutto Puff Pastry Pinwheels Recipe

pesto prosciutto pinwheels - Serving Suggestion

Garnishes

I love fresh, chopped basil sprinkled on top right after baking—it adds a vibrant green pop and fragrant lift. Sometimes I also dust with a little extra parmesan or a drizzle of good-quality olive oil for that glossy finish.

Side Dishes

To keep things light and balanced, I like pairing these pinwheels with a simple mixed greens salad dressed with a lemon vinaigrette, or a bowl of marinated olives on the side. For a heartier meal, they go great alongside a warm tomato soup or creamy roasted red pepper soup.

Creative Ways to Present

For parties, I’ve arranged the pinwheels in a circular pattern on a platter with small bowls of dipping pesto and marinara scattered around. Another favorite trick is serving them in a bread basket lined with colorful napkins — it’s inviting and encourages people to grab a handful!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and try to enjoy them within 2 days. They still taste great warm or even at room temperature. If you want to keep the pastry crisp, I recommend reheating briefly in the oven rather than the microwave.

Freezing

This is a fantastic freezer-friendly appetizer. After slicing the logs into pinwheels, arrange them on a baking sheet lined with parchment and freeze until firm. Then transfer to a freezer-safe container or bag. When you want them, bake directly from frozen — just add a few extra minutes to the baking time for best results.

Reheating

To keep that irresistible crispiness, I pop leftover pinwheels into a 350°F oven for about 5-7 minutes until warmed through. This reheats them evenly without turning the pastry soggy like a microwave does. It’s an easy way to bring them back to freshly baked bliss.

Frequently Asked Questions:

Can I use homemade pesto for this recipe?

Absolutely! Homemade pesto is wonderful here and really elevates these pinwheels. Just make sure it’s not too watery to avoid soggy pastry layers.

How do I prevent the pinwheels from getting soggy?

Chilling the rolled logs before slicing helps keep the layers tight. Also, leaving a small border without pesto around the pastry edge prevents filling from leaking out and making the pastry wet.

Can these pinwheels be made ahead of time?

Definitely! You can assemble and roll the pinwheels a day in advance and keep them wrapped in the fridge. Just slice and bake when ready to serve, so they’re fresh and flaky.

What can I substitute for prosciutto?

If you prefer a non-pork alternative, you can use thinly sliced turkey, ham, or even smoked salmon. For a vegetarian option, try roasted red peppers or grilled eggplant slices for a smoky flavor.

Final Thoughts

Honestly, this Pesto Prosciutto Puff Pastry Pinwheels Recipe feels like one of those simple pleasures that strikes the perfect balance between everyday and special occasion. They’re easy enough to whip up on a weeknight, yet impressive enough for guests. I’m excited for you to try it because once you see how tender, flaky, and flavorful each pinwheel is, it’ll probably become one of your go-to recipes, just like it did for me!