These prosciutto and pesto puff pastry pinwheels are the perfect savory treat for your next family gathering, dinner party or festive occasion. The rich, salty prosciutto ham and aromatic basil pesto are wrapped in flaky puff pastry, topped with delicious mozzarella cheese and baked golden brown for a mouthwatering, bite-sized appetizer.

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pinwheels appetizer with puff pastry

These pesto, ham and cheese pinwheels with puff pastry are incredibly easy to prepare using just 4 ingredients. They are perfect to make ahead of time and they freeze beautifully. With minimal effort, you’ll have a delicious appetizer that’s sure to impress your guests.

Best of all, these puff pastry swirls are highly customizable where you can add a variety of other flavors and ingredients to suit any occasion. They will look good on any appetizer or tapas buffet.

Make sure to serve them with other fingerfood or alongside dips such as guacamole, spicy white bean dip, creamy leek dip or roasted red pepper hummus.

Puff Pastry Pinwheels Ingredients

• Puff Pastry: While you can make puff pastry from scratch, store-bought puff pastry works perfectly and is what I typically use. You’ll find puff pastry in most grocery stores, either in the frozen aisle or the refrigerated section.
• Pesto: I have used a store-bought basil pesto with pine nuts. Use a good quality pesto preferably bought at a specialty store using high quality ingredients for the best results and taste.
• Prosciutto: Cured ham is preferred for this pinwheel recipe. I have used Italian prosciutto, but feel free to use Spanish Serrano, French Bayonne, any deli-style ham or good quality thin-sliced ham.
• Cheese: Shredded mozzarella cheese is the classic choice for its mild and creamy texture when melted. Parmesan cheese can also be used as it offers a sharp and nutty flavor.

How to make ham and pesto pinwheels

As I use store-bought ingredients, the prep time of this recipe is quick and easy. Just gather the ingredients, layer, roll, cut, bake and serve. This is as easy as it gets.

• Thaw the puff pastry: If using frozen puff pastry, let it thaw in the fridge overnight. Take the defrosted or refrigerated puff pastry out of the fridge just before using it. If left out for too long, the dough will soften and become more difficult to handle.
• Roll out the puff pastry: Line a baking tray with parchment paper or a silicone baking mat and carefully roll out the puff pastry on top of it.
• Layer the ingredients: Spread the puff pastry generously with the pesto. Arrange the slices of prosciutto in a single layer on top of the pesto.

• Roll up the pastry: Roll the puff pastry tightly and firm, but do it carefully. When using a rectangle sheet, start from the narrow long side. You can roll away from or towards you, whichever is easier.

• Cut into pieces: Use a sharp serrated knife to cut off both ends of the roll. Slice the rest of the roll into equal pieces (about 1/2 inch or 1.5 cm) thickness. If you feel the roll is difficult to cut, because the dough has warmed up too much, cover the roll with plastic cling wrap and place in the deepfreeze for 15 minutes. Take out, remove the plastic and it will be easier to cut. Make sure to use a sharp knife and slice gently in order not to press down on the roll too much. I then add the off cuts to the baking tray and feed them to my husband when all is done.

• Add the cheese: Arrange the pieces with the cut sides up/down on the baking tray. Don’t lay them too close as they will enlarge and fluff slightly while baking. Add the shredded mozzarella cheese on top of each roll.

• Bake: Place in a preheated oven (400℉ or 200℃) for 20 to 30 minutes or until the pastry is golden brown and the cheese is melted. The total baking time will depend on the type and quality of the puff pastry. Remove from the oven and allow to cool for 5 minutes before serving.
• Serve: Arrange the prosciutto and pesto pinwheels on a serving tray and serve either warm or cold.

Make ahead and store

These puff pastry pinwheels are great to make ahead. So when having a dinner party, they can be made in advance so you have one appetizer less to worry about on the day itself. There are various ways to prepare them in advance:

• Assemble and refrigerate: Prepare the puff pastry rolls with the pesto and ham as described, then wrap the rolls in plastic cling foil and place in the fridge for up to 24 hours. Take out of the fridge when needed, then cut and bake according to the instructions in the recipe card.
• Bake and refrigerate: Assemble and bake the prosciutto pinwheels following the instructions, leave to cool to room temperature and store in an airtight container in the fridge for up to 3 days. Serve cold or gently warm them up on low temperature in the oven (300℉ or 150℃).
• Bake and freeze: Follow the same steps as when refrigerating, but store them in freezer friendly bags or containers in the freezer for up to 1 month. Leave to thaw in the fridge overnight and warm on low temperature in the oven (300℉ or 150℃).

More bite-size appetizers to try

• Cream cheese stuffed Peppadew peppers
• Roasted red pepper pinwheels
• Ham and cheese roll-ups
• Mussel vinaigrette bites
• Tuna salad tortilla roll-ups
• Cream cheese stuffed peppers