Ham and Pesto Pinwheels
Yield: Makes about 20 pinwheels
Make these fun appetizers with leftover ham or prosciutto.
Preheat oven to 400° F. Line two baking sheets with parchment paper.
Roll out puff pastry on a lightly floured surface, just to smooth. Spread pesto evenly across the dough and sprinkle with Parmesan cheese. Arrange ham slices over the top.
Starting at the short end of the dough, roll up like a jelly roll. Slice into 1/2-inch-thick rounds and place on the prepared baking sheet 1 inch apart. Brush with egg wash. If the dough is very warm, chill in the refrigerator for 15 minutes.
Bake in the oven until golden and puffed around the edges, 15 to 20 minutes. Transfer to a wire rack to cool for 10 minutes before serving.
Two pinwheels: 210 cal, 15g fat (3g sat), 30mg chol, 290mg sodium, 12g carb, 1g fiber, 8g protein
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