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–+ servings
tray full of pesto pinwheels

Easy Pesto Puff Pastry Pinwheels with Prosciutto

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Course: Appetizer
Cuisine: American
Keyword: pinwheels
Prep Time: 10 minutes
Cook Time: 22 minutes
Freezing time: 10 minutes
Total Time: 42 minutes
Servings: 16 -20
Author: Jess
Make these Easy Pesto Pinwheels with just 5 simple ingredients! They're the perfect bite-sized appetizer for any gathering.
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Ingredients

  • 1 sheet defrosted puff pastry
  • 1/3 cup basil pesto
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup finely chopped sundried tomatoes
  • 3 pieces thinly sliced prosciutto
  • Optional: Egg wash (1 egg with 1 tbsp water)
  • garnishes: fresh grated parmesan cheese and fresh basil

Instructions

  • On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10x10 inch square.
  • Spread the pesto on the puff pastry, leaving a 1/2 inch border.
  • Layer the prosciutto slices side-by-side on top of the pesto, try not to overlap them too much. Sprinkle the diced sundried tomatoes evenly across the prosciutto slices and then sprinkle over the shredded cheese.
  • Start from the bottom and tightly / gently roll up into a log. Wrap the log in the parchment paper and place in the freezer for 10 minutes while you preheat the oven to 400F.
  • Line a large baking sheet with parchment paper and set aside.
  • After 10 minutes, remove the puff pastry log from the freezer and cut into 1/2 inch slices using a sharp or serrated knife. You’ll end up with about 18-20 pinwheels.
  • Place them on the baking sheet, making sure to leave space between each pinwheel and brush the top and sides of each with egg wash (1 egg whisked with 1 tbsp water) if desired.
  • Bake for 22-28 minutes until golden brown. Leave on the baking sheet to cool.
  • Allow to cool for 5-10 minutes and then serve on a plate garnished with shredded parmesan cheese and fresh basil.

Notes

  • Make ahead!
    • Bake the pinwheels and then allow them to fully cool. Arrange the baked pinwheels  in a flat layer on a baking sheet and then freeze completely. Transfer the frozen pinwheels to an airtight container and store in the freezer for up to one month. Reheat the pinwheels directly from frozen on a parchment-lined baking sheet at 350F until warmed through.
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