These Easy Pesto Pinwheels are the perfect bite-sized appetizer!
Each bite is a delicious combination of pesto, sun-dried tomatoes, prosciutto and mozzarella cheese.
Whether you’re serving them for a small gathering or at holiday parties, they’re sure to be a hit.
I love to make delicious appetizer recipes using puff pastry like these Easy Apricot Jam & Gruyere Cheese Bites and Easy Buffalo Chicken Bites Appetizer.
Puff pastry is so versatile and it makes these pesto puff pastry pinwheels come together in a flash.
Why you’ll love these easy pinwheels
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While these look fancy, these pinwheels only need 5 simple ingredients!
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It takes just 15 minutes to prepare this appetizer, so it’s perfect to whip up when you have guests over.
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You don’t need any fancy equipment to make this pesto pinwheel recipe.
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While I love to serve these in the Fall and Winter months, they are a perfect appetizer any time of year!
Ingredients needed to make these pesto pinwheels appetizer
Cheese: shredded mozzarella cheese is the main cheese you’ll need for these pinwheels; you can also use some parmesan cheese for garnish
Puff pastry: store-bought puff pastry that is defrosted is all you need for this recipe, just one sheet of puff pastry is needed
Basil Pesto: store-bought pesto brings lots of flavour, you can use a fresh basil pesto from the refrigerator section at the grocery store or a jarred basil pesto sauce from the sauce aisle; or, use your own homemade pesto!
Sundried tomatoes: tangy, savoury sundried tomatoes add the perfect burst of flavour; I like to use oil-packed sun-dried tomatoes and drain them from the oil first before dicing them
Prosciutto: thinly sliced salty prosciutto goes beautifully with the tangy dijon mustard and buttery puff pastry
Fresh herbs: a bit of fresh basil is the best garnish to add a pop of colour
How to make the best pesto pinwheels
Step 1: On a piece of parchment paper, roll out the defrosted puff pastry sheet into about 10×10 inch square.
Step 2: Spread the pesto on the puff pastry, leaving a 1/2 inch border.
Step 3: Place slices of prosciutto 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.
Step 4: Start from the bottom and tightly / gently roll up into a log. Wrap the log in the parchment paper or plastic wrap and place in the freezer for 10 minutes while you preheat the oven to 400F.
Step 5: Line a large baking sheet with parchment paper and set aside.
Step 6: 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.
Step 7: 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.
Step 8: Bake for 22-28 minutes until golden brown. Leave on the baking sheet to cool.
Step 9: Allow to cool for 5-10 minutes and then serve on a plate.
Expert tips
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Be sure to take your puff pastry out of the freezer ahead of time so it has time to fully defrost before make this appetizer; generally you can defrost the puff pastry overnight in the fridge.
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To get extra clean slices when slicing the puff pastry log, use a serrated knife or other sharp knife.
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Make sure to use puff pastry; phyllo pastry is much thinner and will not work for this pesto pinwheels recipe.
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These pesto pinwheels are a perfect recipe to make as a part of a cheese board or a tray full of other little bites.
Common questions
Can I make these pinwheels ahead of time?
These flaky puff pastry pinwheels are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!
Can I use a different cheese instead of mozzarella cheese?
White cheddar cheese or provolone cheese would work well instead of mozzarella cheese.
Can I bake and freeze these puff pastry pinwheels for later?
YES! 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.
how to store these pinwheels
These pinwheels are best served fresh from the oven! I don’t recommend storing them for longer than 2-3 hours. If you’d like to freeze these pinwheels, see my tips in the common questions section above!
more pinwheel recipes to love from the blog
Prosciutto, Sage & Gruyere Puff Pastry Pinwheels
Easy Blackberry Jam & Brie Puff Pastry Pinwheels
Apricot Jam and Goat Cheese Puff Pastry Pinwheels
Easy Pesto Puff Pastry Pinwheels with Prosciutto
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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