Pesto Pinwheels
Ingredients
-
2
sheets
frozen puff pastry, thawed
-
½
cup
Basil Pesto or flavored pesto of your choice
-
10
slices
prosciutto
-
1 ½
cups
freshly shredded Mozzarella cheese
-
4
tablespoons
grated Parmesan cheese
-
to taste
chopped fresh basil (optional for serving)
Instructions
- Roll the first sheet of puff pastry into a rectangle.
- Spread pesto over the pastry, leaving a border.
- Lay prosciutto slices over the pesto, overlapping slightly.
- Sprinkle mozzarella and Parmesan over the prosciutto.
- Roll the pastry into a log, trim the ends, and refrigerate for at least 20 minutes.
- Preheat the oven to 375°F and prepare baking sheets.
- Slice the chilled logs into ½-inch-wide pieces and arrange on baking sheets.
- Bake for about 18 minutes until flaky and golden brown.
- Sprinkle with basil if desired and serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
48 pinwheels
Calories
85
Total fat
6g
Total carbohydrates
5g
Total protein
2g
Sodium
12mg
Cholesterol
4mg
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