Name: Pesto Prosciutto Puff Pastry Pinwheels Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1/2 cup Basil Pesto (or flavored pesto of your choice or 1/4 cup each, divided); 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); 2 sheets frozen puff pastry (thawed overnight in the refrigerator)

There's something undeniably inviting about the crisp, golden layers of puff pastry wrapped around vibrant pesto and salty prosciutto. The Pesto Prosciutto Puff Pastry Pinwheels Recipe is one of those delightful bites that instantly elevate any gathering or snack time. Trust me, once you try these, you'll find yourself making them over and over!

The image shows several round, golden-brown puff pastry swirls with three visible layers of crispy, flaky dough on the outside. The inner layer is darker brown with melted cheese and small patches of browned topping, giving a slightly rough and textured look. The pastries are sprinkled with small green chopped herbs and finely grated white cheese. They rest closely together on a white marbled surface, creating a warm and inviting scene. 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

From the moment I first popped these pinwheels into the oven, I knew we had something special. The combination of aromatic basil pesto, silky prosciutto, and gooey melted cheeses swirled inside flaky, buttery puff pastry makes this recipe a guaranteed crowd-pleaser. It’s quick to assemble but feels fancy enough to impress friends or family.

Effortless Elegance: A few simple ingredients come together to create a sophisticated appetizer or snack that looks like you spent hours in the kitchen.
Make-Ahead Friendly: You can prep the pinwheel logs in advance, chill, slice, and bake when guests arrive, making entertaining stress-free.
Customizable Flavors: Whether you prefer classic basil pesto or want to experiment with sun-dried tomato or arugula pesto, these pinwheels are a perfect canvas for tasty variations.
Kid-Friendly and Crowd-Approved: The cheesy, savory bites disappear fast – great for kids, picky eaters, or a party crowd.

There are small round puff pastry pinwheels on a white marbled baking tray, each having two visible layers: a golden, flaky outer layer and a reddish-brown inner swirl with melted cheese and herbs, sprinkled with green parsley and white cheese bits. Around the pinwheels, green parsley leaves are scattered naturally. On the right side, a small white bowl holds a green herb sauce, adding contrast on the tray. The whole scene is bright and fresh with a close-up angle showing texture and color details. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in the Pesto Prosciutto Puff Pastry Pinwheels Recipe plays a starring role in building those irresistible flaky layers and savory swirls of flavor. Here’s what you need and why these choices hit the spot.

Flat lay of two sheets of thawed puff pastry folded flat, a small white bowl of vibrant green basil pesto, five thin slices of rosy pink prosciutto neatly fanned out, a simple white bowl heaped with freshly shredded mozzarella cheese, a small white bowl of finely grated pale yellow Parmesan cheese, and a few bright green fresh basil leaves scattered gently nearby, all ingredients arranged 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 Sheets: Puff pastry is the magic base here — it gives you buttery, flaky layers that everyone loves, and using frozen sheets saves tons of time without sacrificing texture.
Basil Pesto: The herbaceous pesto adds freshness and a bright, garlicky punch that pairs perfectly with the richness of cheese and prosciutto. You can grab it at the store or make your own if you’re feeling ambitious.
Prosciutto: This thinly-sliced cured ham is salty and tender, cutting through the richness with a touch of umami. It’s more elegant than regular deli meats but just as easy to layer.
Mozzarella Cheese: Freshly shredded mozzarella melts beautifully and gives you that gooey, creamy texture inside each pinwheel.
Parmesan Cheese: A sprinkle of Parmesan adds a nutty, sharp depth that complements both the pesto and mozzarella.
Fresh Basil (Optional): Chopped basil on top is a simple finishing touch that brings extra aroma and a pop of green 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

This recipe is one I love to tweak depending on the occasion or what’s in my fridge. The great news? It’s incredibly forgiving, so feel free to make it your own and experiment!

Variation: I once swapped classic pesto for sun-dried tomato pesto and tossed in some chopped spinach for a colorful twist – it was a hit and added a little extra veggie goodness.
Dietary Adjustments: For a vegetarian approach, you can skip the prosciutto and add caramelized onions or roasted peppers instead.
Cheese Swaps: Try a mix of mozzarella and sharp provolone or even a bit of goat cheese for tang.
Serving Sizes: Cut the pinwheels thicker or thinner depending on the crowd and how many bites you want to serve. Just remember thinner pinwheels bake quicker!

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

Step 1: Roll out the Puff Pastry and Layer the Fillings

First things first, unfold your thawed puff pastry sheet on a clean, lightly floured surface so it doesn’t stick. I like to roll mine out gently with a rolling pin to get it to about a 10x12-inch rectangle—this makes rolling easier later. Spread a quarter cup of pesto evenly across the pastry, leaving a half-inch border around the edges; this prevents the filling from oozing out while baking. Then, arrange half your prosciutto slices right on top, overlapping slightly, before sprinkling with mozzarella and Parmesan cheeses.

Step 2: Roll, Chill, and Slice with Care

Starting from the longer 12-inch edge, roll the puff pastry carefully into a tight log, pressing lightly as you go to keep the filling snug inside. Don't rush this part—if you go too fast, the log can crack or the filling can slip out. Trim the ends for a clean look, wrap it tightly in plastic wrap, and pop it in the fridge for at least 20 minutes. This chilling step is crucial—it firms up the dough so you can slice neat pinwheels without squashing them.

Step 3: Slice and Bake to Golden Perfection

When the logs are nicely chilled, use a sharp serrated knife to slice them into half-inch thick pinwheels. Arrange them on parchment-lined baking sheets, leaving room for the pastry to puff and get crispy without sticking together. Bake at 375°F (190°C) for about 18 minutes until golden and bubbling. You’ll know they’re ready when the tops are beautiful and flaky, and the cheese is melted.

Top Tip

I've made these pinwheels dozens of times, and the biggest game-changer for me has been chilling the pastry logs before slicing. It keeps the layers tighter and prevents the filling from spilling out during baking. Here are some other little tricks I've picked up along the way:

Sharp Serrated Knife: Always slice the logs with a serrated knife instead of a chef’s knife — it creates cleaner edges without squashing the dough.
Don't Overfill: Use just enough pesto and cheese to keep the log tight and easy to roll; too much filling makes cutting messy.
Parchment Paper is Your Friend: Line your baking sheet to prevent sticking and promote even baking.
Watch the Oven: Puff pastry can go from golden to burnt quickly—set a timer and keep an eye on that beautiful golden color.

How to Serve Pesto Prosciutto Puff Pastry Pinwheels Recipe

pesto prosciutto pinwheels - Serving Suggestion

Garnishes

I love sprinkling freshly chopped basil right after baking to add a pop of vibrant color and a fresh, fragrant layer of herbal goodness. A light drizzle of balsamic glaze can be lovely too, especially for parties where you want to impress. If you're feeling fancy, a little shaved Parmesan on top before serving can make them look extra special.

Side Dishes

For a full spread, I usually serve these pinwheels alongside a crisp mixed greens salad tossed with lemon vinaigrette, or some marinated olives and cherry tomatoes for a Mediterranean vibe. They’re also great with a bowl of tomato soup on the side for a cozy snack.

Creative Ways to Present

For special occasions, I’ve arranged these pinwheels in a circular pattern on a large platter, making a sort of “pinwheel wreath” centerpiece. You can also skewer them with cocktail sticks to offer as individual finger foods or stack them in tiers using a pretty cake stand—instantly party-worthy!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover pinwheels in an airtight container in the fridge. They keep well for up to 3 days. When you want to enjoy them again, just reheat gently in the oven or toaster oven to bring back that crispiness.

Freezing

One of my favorite hacks is to freeze the pinwheel logs before slicing. Wrap the logs tightly in plastic wrap and freeze for up to a month. When you’re ready, thaw overnight in the fridge, then slice and bake as usual. This way, you can prepare ahead and bake fresh whenever you want.

Reheating

To reheat pinwheels without losing that flaky texture, I recommend baking them at 350°F (175°C) for about 10 minutes until warmed through. Avoid microwaving if you want to keep them crisp; the oven does a much better job of refreshing puff pastry.

Frequently Asked Questions:

Can I use homemade pesto for this recipe?

Absolutely! Homemade pesto brings incredible freshness and flavor. Just spread it evenly and be mindful not to oversaturate the pastry to keep it from sogging.

What’s the best way to thaw puff pastry?

The best way is to thaw puff pastry sheets overnight in the refrigerator. This allows them to thaw evenly, maintain their texture, and be easy to handle when rolling and shaping.

Can I freeze the pinwheels after baking?

I recommend freezing the logs before slicing and baking for best quality. But if you have leftovers baked pinwheels, you can freeze them in an airtight container and reheat them in the oven when ready.

How do I prevent the puff pastry from getting soggy?

Make sure to leave a border around the pesto when spreading to prevent leaks, chill the rolled logs before slicing, and bake on parchment paper at the right temperature for that perfect, flaky texture.

Final Thoughts

I truly adore this Pesto Prosciutto Puff Pastry Pinwheels Recipe because it feels like a little celebration every time I make it. Whether it’s a casual weeknight treat or star of the party platter, it never fails to bring smiles and second helpings. I hope you find the same joy in making and sharing these savory pinwheels — you’ll impress with minimal fuss and maximum flavor.