Name: Pesto Prosciutto Puff Pastry Pinwheels Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 sheets frozen puff pastry (thawed overnight in the refrigerator); 1/2 cup Basil Pesto (or flavored pesto of your choice, divided); 10 slices prosciutto (divided, about 1 packet or 5 ounces); 1 1/2 cups freshly shredded Mozzarella cheese (divided); 4 tablespoons grated Parmesan cheese (divided); Chopped fresh basil

There’s something utterly irresistible about the combination of crisp puff pastry, aromatic pesto, savory prosciutto, and melty cheese. This Pesto Prosciutto Puff Pastry Pinwheels Recipe is one of my go-to crowd-pleasers—perfect for everything from casual get-togethers to fancy parties.

The image shows several golden-brown pinwheel pastries arranged closely together on a white marbled surface. Each pastry has two visible layers: a crispy, flaky light tan outer dough layer spiraling inward and a darker, reddish-brown filling that appears baked and slightly caramelized on top. The surface of the filling shows small browned spots from baking, giving it a textured look. The pastries are topped with small green herb pieces and a dusting of white grated cheese, adding pops of green and white color over the reddish-brown center. 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

I’m honestly obsessed with how easy it is to pull these pinwheels together, and how impressive they look on a platter! Plus, the flavor combo is just spot-on every single time—guaranteed to make your guests ask for the recipe.

Super Simple Prep: No fancy techniques needed, just roll, slice, and bake.
Flavor Explosion: Pesto, prosciutto, mozzarella, and Parmesan—the perfect savory balance.
Make-Ahead Friendly: Prep the rolls in advance and chill or freeze before baking.
Versatile & Fun: Serve warm or at room temperature, great for parties, snacks, or even brunch.

Ingredients & Why They Work

These ingredients come together seamlessly. The buttery puff pastry creates that flaky texture we all crave, while the pesto brings fresh, herby brightness. The salty prosciutto and oozy cheeses finish it off perfectly. Here’s why each one matters.

Flat lay of a large square sheet of fresh, golden puff pastry dough, a small white ceramic bowl filled with bright green basil pesto, five thin slices of rosy pink prosciutto arranged in a neat fan, a small white ceramic bowl holding freshly shredded white mozzarella cheese, another small white ceramic bowl containing finely grated pale yellow Parmesan cheese, and a small fresh bunch of vibrant green basil leaves, all placed 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: Using frozen makes life easier, just thaw it overnight and you’re good to go—no fuss no mess.
Basil Pesto: It’s the soul of this recipe—a store-bought jar works fine, but I love making my own when I can.
Prosciutto: Thin slices of this dry-cured ham add a salty, savory punch that pairs beautifully with the pesto.
Mozzarella Cheese: Freshly shredded for that melty, stretchy goodness every bite.
Parmesan Cheese: A sprinkle adds nutty, umami depth that rounds out the flavor.
Fresh Basil (optional): I love adding a little chopped basil on top after baking for an extra fresh note and pretty 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

I love playing around with this recipe based on the occasion or what’s in my fridge. You can easily swap in a sun-dried tomato pesto or even a spicy pepper pesto for a twist. And if you’re feeling adventurous, try adding a little fig jam under the pesto—it’s an unexpected but game-changing combo.

Vegetarian Variation: Skip prosciutto and add sautéed mushrooms or grilled veggies for a veggie-packed version that’s just as tasty.
Gluten-Free Option: Look for gluten-free puff pastry to make these pinwheels friendly for gluten-sensitive friends.
Make it Mini: Slice thinner rounds for bite-sized appetizers that disappear in seconds.

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

Step 1: Prep Your Puff Pastry With Care

After thawing your puff pastry sheets overnight, gently unfold one on a clean, lightly floured surface. If your kitchen is warm, dusting the work surface helps prevent sticking without damaging the delicate dough. Use a rolling pin to shape it into about a 10 by 12-inch rectangle. This size makes rolling the pinwheels easy and consistent.

Step 2: Layer on the Flavor

Spread about a quarter cup of pesto evenly, making sure to leave a ½-inch border all around—that edge helps seal the roll. Next, neatly layer 5 slices of prosciutto right on top, overlapping slightly for an even distribution. Sprinkle on three-quarters cup of shredded mozzarella and two tablespoons of grated Parmesan for that perfect melty, cheesy filling.

Step 3: Roll It Up Tight and Chill

Starting from the long 12-inch edge, carefully roll the pastry into a tight log, pressing lightly as you go so the filling stays inside. Trim the ends for an even, clean look. Wrap the roll tightly in plastic wrap and pop it into the fridge for at least 20 minutes—this chill time makes slicing much easier and keeps the shape neat.

Step 4: Slice and Bake to Golden Perfection

Using a sharp serrated knife, cut the chilled log into half-inch slices (each log should yield about 24 pinwheels). Arrange the pinwheels on lined baking sheets with about an inch in between so they can puff freely. Bake at 375°F until puff pastry turns golden and flaky and the cheese is bubbling—about 18 minutes. A great sign is when the pinwheels look puffed and beautifully caramelized at the edges.

Step 5: Add a Fresh Touch and Serve

Right after baking, sprinkle with freshly chopped basil for color and extra aroma. These pinwheels taste fantastic warm, but they also hold up beautifully at room temperature—which makes them perfect finger food for mingling.

Top Tip

When I first made this recipe, I struggled with soggy pastry and uneven slices. With a few tricks, I now get consistent, crisp results every time, and I’m sharing those with you so your batch turns out perfect too.

Chill Thoroughly: Don’t rush the refrigeration step—it firms up the dough and filling, so slices hold together splendidly while baking.
Sharp Serrated Knife: This helps with clean, non-squashed slices. I keep mine well-sharpened just for this recipe!
Don’t Overfill: Leaving a border and using just the right amount of filling prevents leaks and sogginess.
Use Parchment or Silicone Mats: They promote even baking and make cleanup a breeze.

How to Serve Pesto Prosciutto Puff Pastry Pinwheels Recipe

The image shows a white baking tray filled with spiral pastry pinwheels arranged loosely, each pinwheel having two visible layers: a golden-brown flaky outer crust and a darker, glossy inner filling with hints of melted cheese and herbs, topped with small green parsley pieces and white cheese crumbs. The pinwheels vary slightly in shape but maintain a circular swirl pattern. To the right side of the tray, there is a small white bowl filled with green pesto sauce, surrounded by fresh green parsley sprigs scattered around the tray. The tray rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always add fresh chopped basil just before serving—it brightens the flavors and adds a hint of color that makes the pinwheels even more inviting. Sometimes I also dust a tiny sprinkle of extra Parmesan right out of the oven for an irresistible finish.

Side Dishes

These pinwheels pair wonderfully with a crisp green salad or a simple marinated tomato salad to balance their richness. For a party, I like offering a few spreads and dips on the side, like a light lemon aioli or a tangy balsamic reduction for drizzling.

Creative Ways to Present

For special occasions, I’ve arranged these pinwheels on a large wooden board with herb sprigs and edible flowers sprinkled around. Another favorite is stacking them in a tiered tray for a festive appetizer tower that’s as pretty as it is delicious!

Make Ahead and Storage

Storing Leftovers

Leftover pinwheels store wonderfully in an airtight container in the fridge for up to 3 days. I find they’re even better slightly warmed rather than cold straight from the fridge.

Freezing

This recipe freezes like a dream. I usually slice and chill the rolled logs, then freeze them on a tray before transferring to a freezer-safe bag. When ready to bake, I pop frozen pinwheels directly in the oven, adding a few extra minutes to the bake time.

Reheating

Keep leftover pinwheels crispy by reheating in a 350°F oven for about 10 minutes or until warmed through. Avoid microwaving, as that tends to make the pastry soggy.

Frequently Asked Questions:

Can I use store-bought pesto for this recipe?

Absolutely! While homemade pesto adds a fresh vibrancy, a good-quality store-bought pesto works just fine and can save you prep time.

How can I prevent the puff pastry from getting soggy?

To keep your puff pastry nice and flaky, avoid overfilling and make sure to leave a border when spreading the pesto. Chilling the rolled logs before slicing and baking also helps maintain structure.

Can these pinwheels be made ahead for a party?

Definitely! Prepare and roll the logs a day ahead, keep them wrapped and refrigerated, then slice and bake on the event day for fresh-from-the-oven pinwheels.

What if I don’t have prosciutto, can I substitute something else?

You can swap prosciutto with thinly sliced ham, turkey, or even salami for different but equally tasty variations—just watch the saltiness and adjust pesto accordingly.

Final Thoughts

I genuinely can’t recommend this Pesto Prosciutto Puff Pastry Pinwheels Recipe enough. It’s one of those dishes that magically makes any occasion feel a bit more special—and honestly, I’ve lost count of the number of parties where these disappeared in minutes. Give them a try, and I promise you’ll have another favorite for entertaining, snacking, or whenever you want a little something delicious and effortless!