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Savory Sun-Dried Tomato Pesto Pinwheels with Prosciutto and Arugula

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These savory pinwheels combine tangy sun-dried tomato pesto, salty prosciutto, and peppery arugula rolled in flaky dough for a quick, easy, and crowd-pleasing appetizer perfect for parties and casual gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 g)
  • ¾ cup unsalted butter, cold and cubed (170 g)
  • 5–6 tablespoons cold water (75–90 ml)
  • ½ teaspoon salt
  • ¾ cup sun-dried tomatoes in oil, drained (100 g)
  • 1 cup packed fresh basil leaves (25 g)
  • ¼ cup pine nuts, lightly toasted (30 g)
  • 2 garlic cloves, minced
  • ⅓ cup grated Parmesan cheese (30 g)
  • ⅓ cup olive oil (80 ml)
  • Freshly ground black pepper, to taste
  • 8 oz prosciutto slices, thinly sliced (225 g)
  • 2 cups fresh arugula, washed and dried (40 g)
  • ½ cup fresh mozzarella, sliced thinly (optional, 120 g)

Instructions

  1. Prepare the Dough (15 minutes + chilling): In a large bowl, whisk together the all-purpose flour and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. Slowly drizzle in cold water, one tablespoon at a time, mixing gently with a fork until the dough just starts to come together. Don’t overmix — it should hold but still look a bit crumbly. Shape into a disk, wrap i…
  2. Make the Sun-Dried Tomato Pesto (10 minutes): While the dough chills, combine sun-dried tomatoes, basil, pine nuts, garlic, Parmesan, and olive oil in a food processor. Pulse until smooth but with some texture left. Season with black pepper. Taste and add a pinch of salt if needed.
  3. Roll Out the Dough (10 minutes): On a lightly floured surface, roll the chilled dough into a rectangle about 12 x 15 inches (30 x 38 cm) and about ⅛ inch (3 mm) thick. Try to keep edges straight for easier rolling. If the dough feels sticky, chill it a few extra minutes.
  4. Assemble the Pinwheels (10 minutes): Spread an even layer of sun-dried tomato pesto over the dough, leaving a ½ inch (1.3 cm) border on one long side. Layer the prosciutto slices evenly over the pesto, then sprinkle fresh arugula. If using, add thin slices of mozzarella. Starting from the side with the border, carefully roll the dough into a tight log. Pinch the edge to seal.
  5. Slice and Bake (20 minutes): Using a sharp knife, slice the log into 1-inch (2.5 cm) thick rounds. Place pinwheels cut side up on a parchment-lined baking sheet, spaced about 1 inch (2.5 cm) apart. Bake in a preheated oven at 375°F (190°C) for 18–20 minutes or until the dough is golden and cooked through. The pesto may bubble a bit, and the edges should be crisp.
  6. Cool and Serve: Let the pinwheels cool for 5 minutes before serving. They’re best warm but still delicious at room temperature.

Notes

Keep the dough cold to maintain flakiness and make rolling easier. Use a sharp knife to slice pinwheels without squashing. Toast pine nuts gently to enhance flavor. Chill dough if it becomes too soft while rolling. Avoid slicing the log too early to prevent filling from squishing out. Pinwheels can be assembled up to 24 hours ahead and refrigerated before baking. Freeze sliced pinwheels on a baking sheet before transferring to a freezer bag; bake from frozen adding 5–7 minutes to baking time.

Nutrition

Keywords: sun-dried tomato pesto, pinwheels, prosciutto, arugula, appetizer, party food, easy recipe, savory snack

Find it online: https://twinkletaste.com/savory-sun-dried-tomato-pesto-pinwheels-recipe-easy-appetizer-ideas-with-prosciutto-and-arugula/