Appetizers
Pesto Pinwheels
Description
At this special, too often stressful, time of year, I’d like to remind us all to focus on the things that bring us together: like puff pastry. No matter his or her worldview, every single guest at my party agrees that appetizers with puff pastry are THE BEST. These easy Pesto Pinwheels with cheese and prosciutto are my latest puff pastry fave. They’re festive, can be made well in advance (months if you like!), and are guaranteed to unite any gathering.
Ingredients
- 2 sheets frozen puff pastry thawed overnight in the refrigerator
- ½ cup Basil Pesto or flavored pesto of your choice or 1/4 cup each, divided
- 10 slices prosciutto divided (1, 5-ounce packet)
- 1 ½ cups freshly shredded Mozzarella cheese divided
- 4 tablespoons grated Parmesan cheese divided
- Chopped fresh basil optional for serving
Directions
- Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10×12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
- Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll—if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.
