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    Home » Recipes » Antipasti and Light Bites

    Pizza Pinwheels with Prosciutto and Gorgonzola

    Published: Oct 4, 2023, Last updated: Oct 4, 2023 by Emily This post may contain affiliate links.

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    Fun and delicious Pizza Pinwheels made with buttery and flakey puff pastry, salty prosciutto and gorgonzola cheese. These little pizza bites are perfect for an Italian-inspired aperitivo with drinks and make great party food.

    An overhead shot of pizza pinwheels on a wooden board with a basil leaf and glass of wine at the side.

    These pizza pinwheels are such a fun and easy little recipe perfect for so many occasions be it finger food for parties, picnics or as an aperitivo with an Aperol Spritz in hand.

    You can adapt them with various toppings, the list is endless really (see our suggestions below) but we've gone with one of our favourite flavour combinations; salty prosciutto and gorgonzola cheese.

    The base is made with buttery and flakey puff pastry, we use ready-rolled making these pinwheels super easy, quick and convenient to make.

    See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

    Jump to:
    • Ingredients
    • Step by step photos and instructions
    • Variations and topping ideas
    • Recipe tips
    • Recipe FAQs
    • More Italian appetizers to try
    • 📖 Full Recipe

    Ingredients

    See the photo below that shows you everything you need to make the pizza pinwheels plus some tips and notes on ingredients.

    Ingredient notes and substitutions

    • Puff pastry - we use ready-rolled puff pastry to make things really easy. If you use a block of pastry that needs to be rolled out make sure to roll it to around ½cm (¼ inch) thick.
    • Passata (tomato puree in the US) - passata is perfect for a pizza base, especially for these pizza pinwheels as it's thick and flavourful. If you make your own tomato sauce make sure it's cooked down enough and not too watery.
    • Dried oregano - a little dried oregano added to the passata gives it a wonderful flavour.
    • Prosciutto crudo - you can use any cured prosciutto you like you could even use speck for a more smoky flavour.
    • Gorgonzola - we used Gorgonzola Piccante because it has a crumbly texture but you can also use Dolce you'll just need to dollop small amounts rather than crumble it.
    • Mozzarella - avoid wet fresh mozzarella for this recipe as it'll have too much moisture and make the pastry soggy. Use either a block of mozzarella that's usually used for pizzas or pre-grated (this is probably the only time I'll recommend using pre-grated mozzarella).

    Step by step photos and instructions

    Pre-heat the oven to 200C (390F). Line a baking sheet with baking parchment. Mix the passata with a pinch of dried oregano and mix to combine.

    Spread the tomato passata over the sheet of pastry and lay over slices of prosciutto. Add crumbled pieces of Gorgonzola cheese on top followed by the mozzarella (photos 1-4).

    Four photos in a collage showing how to make Pizza Pinwheels with tomato, gorgonzola, prosciutto and mozzarella.

    Roll the pastry up into a log and cut the pastry into 1 inch thick slices (removing the ends with not much filling). Use a sharp knife for this so it’s easier (photos 5 & 6).

    Place the pinwheels on the baking sheet and brush with beaten egg. Bake in the oven for 25 minutes (photos 7 & 8).

    Four photos in a collage showing how to assemble and bake pizza pinwheels.

    Variations and topping ideas

    The variations and topping combinations for these pizza pinwheels are endless but two important tips to note when it comes to fillings are;

    1. Less is more - don't overfill them or they'll be too difficult to roll and cut.
    2. No soggy toppings - don't add too much moisture or the pastry will turn soggy - that's why I recommend using pre-grated (shredded) mozzarella and not fresh mozzarella.

    Instead of tomato passata, you could spread basil pesto on the base which would be really delicious.

    Cheese - You can also choose different cheeses such as Scamorza, Fontina, Provolone and Taleggio.

    Meats - you could opt for salami, ham or other cured meats such as speck which is a smoked cured prosciutto.

    Veggies and more - olives, capers, anchovies, sun-dried tomatoes, grated zucchini (I use zucchini for my daughter just squeeze out as much liquid as possible before using).

    Recipe tips

    • Use ready-rolled pastry - this is by far the easiest way to make this recipe. Rolling out the pastry just adds an extra and unnecessary step and these are meant to be quick and easy.
    • Don't take too long - you need to assemble the pizza pinwheels relatively quickly or the pastry will soften too much and be difficult to cut.
    • Soft pastry -  if you find your pastry has got too soft put it back into the fridge or even the freezer to chill and firm up a bit again.
    • Prosciutto - to make the pinwheels easy to cut make sure to tear the prosciutto into smaller pieces instead of whole slices.
    • Cutting the pinwheels - use a sharp knife and cut the pinwheels in one swift motion to avoid squashing them.
    A close up of pizza pinwheels on a wooden board.

    Recipe FAQs

    What's the best dough to use?

    We recommend using ready-rolled puff pastry but you can also use pizza dough (either homemade or ready-rolled pizza dough for ease).

    Can I prepare these in advance?

    Yes, you can prepare the pinwheels in advance but they must be stored in the fridge if they are not cooked. Cooked pinwheels can be stored at room temperature for a few hours or kept in the fridge.

    Can I freeze pizza pinwheels?

    Yes, you can freeze the pinwheels before or after cooking. Freeze them flat on a tray without touching each other then once frozen you can transfer them to a freezer bag. Cook straight from frozen

    More Italian appetizers to try

    • Four Rustici Leccesi (Italian pastries) on a blue plate.
      Rustici Leccesi (Tomato and Mozzarella Pastries)
    • Gnocco Fritto (Italian fried dough) on a plate with cheese and prosciutto.
      Gnocco Fritto (Italian Fried Dough)
    • An overgead shot of a focaccia pizza cut into slices
      Focaccia Pizza
    • An overhead shot of burrata cheese on a serving plate with nduja and gremolata
      Burrata with Crispy 'Nduja & Gremolata

    If you’ve tried this Pizza Pinwheels recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food

    📖 Full Recipe

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    A close up overhead shot of pizza pinwheels on a sheet of baking parchment with basil leaves.
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    5 from 1 vote

    Pizza Pinwheels with Gorgonzola and Prosciutto

    Fun and delicious Pizza Pinwheels made with buttery and flakey puff pastry, salty prosciutto and gorgonzola cheese. These little pizza bites are perfect for an Italian-inspired aperitivo with drinks and make great party food.
    Course Appetizer
    Cuisine Modern Italian
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 8 pinwheels
    Calories 291kcal
    Author Emily Wyper

    Ingredients

    • 1 sheet ready rolled puff pastry (320g/11.2oz)
    • 2-3 tablespoons passata (tomato puree US)
    • 1 small pinch dried oregano
    • 5-6 slices Prosciutto di Parma
    • ½ cup cubed Gorgonzola piccante (50g)
    • ½ cup pre-grated Mozzarella (60g)
    • 1 beaten egg

    Instructions

    • Pre-heat the oven to 200C (390F). Line a baking sheet with baking parchment.
    • Mix the passata with a pinch of dried oregano and mix to combine.
    • Spread the tomato passata over the sheet of pastry and lay over slices of prosciutto. Add crumbled pieces of Gorgonzola cheese on top followed by the mozzarella.
    • Roll the pastry up into a log and cut the pastry into 1 inch thick slices (removing the ends with not much filling). Use a sharp knife for this so it’s easier.
    • Tip: if you find your pastry has got too soft put it back into the fridge or even the freezer to chill and firm up a bit again before slicing.
    • Place the pinwheels on the baking sheet and brush with beaten egg. Bake in the oven for 25 minutes.

    Notes

    • Soft pastry -  if you find your pastry has got too soft put it back into the fridge or even the freezer to chill and firm up a bit again.
    • Prosciutto - to make the pinwheels easy to cut make sure to tear the prosciutto into smaller pieces instead of whole slices.
    • Cutting the pinwheels - use a sharp knife and cut the pinwheels in one swift motion to avoid squashing them.
    • Storage - Cooked pinwheels can be stored at room temperature for a few hours or stored in the fridge for around 2 days. 
    • Freezing - you can freeze raw or cooked pinwheels just make sure to freeze them flat on a tray without them touching each other. Once frozen they can be transferred to freezer bags. Cook straight from frozen.

    Nutrition

    Calories: 291kcal | Carbohydrates: 19g | Protein: 7g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 257mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 0.4mg | Calcium: 78mg | Iron: 1mg
    Helpful Info for All Recipes
    • I always use extra virgin olive oil in all of my recipes unless stated otherwise
    • When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
    • All vegetables are medium sized unless stated otherwise
    • All recipes are tested and developed using a fan (convection) oven
    • Find out more about how nutrition is calculated.
    • Check out our must have Italian Pantry Staples.
    • You can also find all our Essential Kitchen Tools for Italian Cooking.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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    Ciao, we're Emily and Nathan. Our years living in Italy taught us how to cook authentic and delicious Italian food. We're here to help you put a beautiful meal on the table with tried and tested recipes you can trust. more about us!

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