Description
Delicious and flaky Pesto Pinwheels made with puff pastry, basil pesto, prosciutto, and a blend of mozzarella and Parmesan cheeses. These savory appetizers are perfect for gatherings and can be served warm or at room temperature.
Ingredients
Scale
Puff Pastry and Fillings
- 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)
Instructions
- Prepare the first puff pastry sheet: Unfold the first sheet of puff pastry on a lightly dusted work surface if sticky. Roll it into a 10x12-inch rectangle. Spread 1/4 cup of pesto evenly over the surface, leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping slightly as needed. Sprinkle with 3/4 cup of shredded mozzarella and 2 tablespoons of grated Parmesan cheese.
- Roll and chill the log: Starting at the long 12-inch edge, carefully roll the puff pastry into a log, pressing lightly to enclose the filling completely. Trim the ends to even them out, then wrap the log tightly with plastic wrap. Refrigerate for at least 20 minutes up to 1 day. Repeat the process with the second puff pastry sheet and remaining ingredients.
- 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.
- Slice the logs: After chilling, use a sharp serrated knife to cut each log into 1/2-inch-wide slices. From a 12-inch log, you should get 24 pinwheels. Arrange the pinwheels on the baking sheets with the spiral side up, spacing them about 1 inch apart.
- Bake the pinwheels: Bake in the preheated oven until the puff pastry is flaky and golden brown and the cheese is melted and bubbly, about 18 minutes.
- Garnish and serve: Immediately after baking, sprinkle chopped fresh basil over the pinwheels if desired. Let cool slightly. Serve warm or at room temperature.
Notes
- For an easy appetizer, these pesto pinwheels are perfect and impressively delicious.
- You can substitute flavored pestos such as sun-dried tomato or roasted red pepper pesto for variety.
- These pinwheels freeze well; freeze before baking and bake from frozen adding a few extra minutes to the baking time.
- Be sure to slice the logs evenly to ensure uniform baking and presentation.
- If you like, you can omit prosciutto to make it vegetarian-friendly.
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
