Description

Delicious and easy-to-make Italian pinwheels featuring savory Italian meats, cheeses, and herbs rolled in a flaky puff pastry—perfect appetizer or snack.

Ingredients

1 sheet frozen puff pastry (thawed)
4 slices prosciutto or Genoa salami
4 slices provolone cheese
2 tbsp sun‑dried tomato pesto or marinara sauce
2 tbsp fresh basil leaves, chopped
1 egg beaten (for egg wash)
1 tsp Italian seasoning
Optional: 1 tbsp grated Parmesan cheese

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Instructions

Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out puff pastry into a 10×12‑inch rectangle.
Spread sun‑dried tomato pesto over the pastry, leaving a ½‑inch border.
Layer prosciutto (or salami), then provolone slices evenly on top.
Sprinkle chopped basil and Italian seasoning over the cheese. Optional: sprinkle Parmesan.
Starting from a long side, roll pastry up tightly into a log.
Brush the log with beaten egg to seal and aid browning.
Slice into ½‑inch pinwheels. Place cut‑side up on baking sheet, about 1″ apart.
Brush tops lightly with remaining egg wash.
Bake 12–15 minutes, until golden brown and puffed.
Cool 5 minutes before serving warm or at room temperature.

Notes

You can swap meats and cheeses—try pepperoni and mozzarella for variation.
Freeze unbaked pinwheels on a tray, then store in zip‑top bag to bake later.
Serve with marinara or pesto dipping sauce.