Description
Delicious and easy-to-make pesto pinwheels featuring flaky puff pastry filled with basil pesto, prosciutto, and a blend of mozzarella and Parmesan cheeses. Perfect as a festive appetizer or snack, these pinwheels are golden, cheesy, and full of fresh basil flavor, ideal for parties or casual gatherings.
Ingredients
Scale
Puff Pastry and Filling
- 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 if using two types)
- 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 Puff Pastry: Unfold the first sheet of thawed puff pastry onto a lightly dusted work surface. Roll the sheet into a 10x12-inch rectangle to create an even surface for the filling.
- Spread and Layer Filling: Spread 1/4 cup of pesto evenly over the pastry, leaving a 1/2-inch border around the edges. Lay 5 slices of prosciutto over the pesto, overlapping as needed. Sprinkle 3/4 cup shredded mozzarella and 2 tablespoons grated Parmesan cheese evenly on top.
- Roll and Chill: Starting at the long 12-inch edge, carefully roll the pastry into a tight log, pressing gently to keep the filling inside. Trim ends to even out the log and wrap it tightly in plastic wrap. Refrigerate for at least 20 minutes or up to 1 day. Repeat this process for the second sheet of pastry and remaining filling ingredients.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Slice Rolls: Remove the logs from the refrigerator and, using a sharp serrated knife, slice each into 1/2-inch-wide pinwheels. Each 12-inch log yields about 24 slices, making 48 pinwheels in total from both logs.
- Arrange and Bake: Place the pinwheels spiral-side up on prepared baking sheets, spacing each about 1 inch apart. Bake in the preheated oven for about 18 minutes, or until puff pastry is golden brown and flaky, and the cheese is melted and bubbly.
- Garnish and Serve: Immediately sprinkle with chopped fresh basil if desired. Let the pinwheels cool slightly before serving. Enjoy warm or at room temperature for best flavor and texture.
Notes
- Pesto pinwheels can be made ahead and refrigerated up to 1 day before baking.
- For a vegetarian version, substitute prosciutto with sautéed mushrooms or roasted vegetables.
- Use flavored pestos like sun-dried tomato or arugula for a different twist.
- Frozen pinwheels can be stored in the freezer before baking; thaw in the fridge overnight before baking.
- Use a serrated knife for cleaner, easier slicing of the chilled pastry logs.
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
