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Square image of a plate of Italian appetizers called pinwheels.
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5 from 3 votes

Italian Pinwheels

These easy baked Italian Pinwheels are the perfect bite-size appetizer or party snack to pair with a cold beverage, a glass of wine, or your favorite cocktail. A prep-ahead option with just 10 minutes of effort!
Course Appetizer
Cuisine Italian
Keyword italian appetizer recipes, italian appetizers, italian pinwheels
Prep Time 10 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 21 minutes
Servings 4 - 6 people (about 13-14 total pinwheels)
Calories 120kcal
Author Blair Lonergan

Ingredients

  • 1 refrigerated 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.
  • Spread a thin layer of Dijon mustard on top of the pie crust, reaching all of the way to the edges.
    Spreading Dijon mustard on pie crust dough
  • Top with a single layer of prosciutto; overlapping in some places is fine.
    Process shot showing how to assemble Italian pinwheels with prosciutto ham
  • Add mozzarella and Parmesan; sprinkle with Italian seasoning.
    Cheese and seasoning on 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).
    Process shot showing how to roll an Italian pinwheel
  • When ready to bake, preheat 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 13-14 rounds. I typically discard the tapered ends. Arrange pinwheels on the prepared baking sheet.
    Tray of Italian pinwheels before baking
  • Bake for 10-11 minutes, or until the cheese is melted and the pastry is golden brown. Cool slightly, then serve warm or at room temperature. Garnish with fresh herbs, if desired.
    Close up side shot of a plate of baked Italian Pinwheels with a bowl of nuts in the background

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!
  • After slicing, use a spatula to transfer the rounds onto the baking sheet. This provides a flat surface beneath each round to catch any cheese or seasoning that might otherwise fall out.
  • Garnish with fresh herbs to highlight the Italian flavors in the pinwheels and to add a bright touch of color.

Nutrition

Serving: 1pinwheel | Calories: 120kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 180mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg