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Square side shot of easy Italian appetizers on a white serving tray with fresh basil.
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5 from 4 votes

Italian Pinwheels

Flaky, cheesy, and loaded with savory Italian flavor, these easy Italian pinwheels make the perfect bite-sized appetizer!
Course Appetizer
Cuisine Italian
Keyword easy Italian appetizers, italian appetizer ideas, italian appetizer recipes, italian appetizers, italian appetizers easy, italian pinwheels
Prep Time 10 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 21 minutes
Servings 15 pinwheels
Calories 104kcal
Author Blair Lonergan

Ingredients

  • 1 refrigerated unbaked pie crust (half of a 14.1-ounce Pillsbury package)
  • 2-3 tablespoons Dijon mustard
  • 3 ounces prosciutto (about 6 very thin slices)
  • ¾ cup grated mozzarella cheese
  • 1-2 tablespoons grated Parmesan cheese
  • ¾ teaspoon Italian seasoning (or more to taste)
  • Optional garnish: chopped fresh herbs such as parsley or basil

Instructions

  • Allow the refrigerated pie crust to sit on the counter for about 10-15 minutes. Unroll the crust into a flat circle.
    Unrolled Pillsbury pie crust.
  • Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.
    Dijon spread on pie crust.
  • Top with a single layer of prosciutto; overlapping in some places is fine.
    Arranging the prosciutto on pie crust.
  • Add mozzarella and Parmesan; sprinkle with Italian seasoning.
    Process shot showing how to make Italian pinwheels.
  • Tightly roll up the pie crust, pressing gently to seal the seam. Wrap in foil; refrigerate for at least 1 hour (or overnight).
    Rolled up pie crust for an Italian pinwheel recipe.
  • When ready to bake, preheat the oven to 425°F. Line a baking sheet with parchment paper or foil that has been sprayed lightly with nonstick spray. Remove the foil wrap and slice the roll crosswise into ½-inch thick rounds. You should have about 14-16 rounds. I typically discard the tapered ends.
    Slicing Italian pinwheels into rounds.
  • Arrange pinwheels on the prepared baking sheet.
    Italian pinwheels on a parchment lined baking sheet before they go in the oven.
  • Bake for about 11 minutes, or until the cheese is melted and lightly browned and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.
    Horizontal side shot of a tray of Italian pinwheels.

Video

Notes

  • Adjust the ingredients to suit your tastes. I tried to include exact measurements here, but it's really not necessary. Just eyeball it as you go -- you may need a little less ham, a little more seasoning, or a little more cheese. Since the ham is salty, I try to go easy on the Parmesan. Otherwise, you can't mess these up!
  • If you're serving a crowd, you will likely need to double, triple or even quadruple the ingredients. This recipe yields approximately 14-16 pinwheels, or enough for about 4-6 people as appetizers. You might need more or less pinwheels per person depending on how many other snacks you set out.

Nutrition

Serving: 1pinwheel | Calories: 104kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 159mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 42IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 0.4mg