Description
These Pesto Pinwheels are a delicious and easy appetizer featuring flaky puff pastry filled with savory pesto, prosciutto, and cheese. Perfect for parties and gatherings, they bake up golden and bubbly, with a delightful blend of flavors and textures.
Ingredients
Scale
Pinwheel Filling
- 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)
Puff Pastry
- 2 sheets frozen puff pastry (thawed overnight in the refrigerator)
Instructions
- Prepare the first puff pastry sheet. Unfold the first sheet of puff pastry on a lightly dusted work surface. Roll it into a 10x12-inch rectangle to ensure an even layer.
- Add pesto and toppings. Spread 1/4 cup of pesto over the pastry, leaving a 1/2-inch border on all sides. Lay 5 slices of prosciutto on top, overlapping as needed. Sprinkle with 3/4 cup shredded Mozzarella and 2 tablespoons 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. Trim the ends to even them out. Wrap the log tightly in plastic wrap and refrigerate for at least 20 minutes or up to 1 day.
- Repeat with second puff pastry sheet. Repeat the process with the second sheet of puff pastry and the remaining pesto, prosciutto, and cheeses.
- Preheat oven and prepare baking sheets. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Slice the chilled logs. Using a sharp serrated knife, cut each chilled log into 1/2-inch-wide slices, about 24 slices per log. Arrange the pinwheels spiral-side up on the baking sheets, spacing each 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 hot and bubbly, about 18 minutes.
- Garnish and serve. Immediately sprinkle the warm pinwheels with chopped fresh basil if desired. Let them cool slightly before serving warm or at room temperature.
Notes
- These pinwheels make excellent appetizers that can be prepared ahead and refrigerated before baking.
- Use different pesto varieties such as sun-dried tomato or red pepper pesto for flavor variation.
- Pinwheels can be frozen after slicing; bake directly from frozen with additional baking time.
- Ensure puff pastry is well chilled before rolling to prevent sticking and to aid in shaping.
- For a vegetarian version, omit prosciutto and add extra cheese or vegetables like roasted red peppers.
Nutrition
- Serving Size: 1 pinwheel
- Calories: 85 kcal
- Sugar: 1 g
- Sodium: 180 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
