Why You’ll Love This Recipe

Rich and savory gourmet flavor
Flaky and buttery texture
Perfect for appetizers or party platters
Easy to prepare with simple ingredients
Great combination of salty and creamy flavors
Elegant presentation with minimal effort
Delicious warm or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

puff pastry sheet
pizza sauce
prosciutto
gorgonzola cheese
mozzarella cheese
parmesan cheese
Italian seasoning
egg

Optional additions:

caramelized onions
arugula
red pepper flakes
fresh basil
honey drizzle

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll out the puff pastry sheet slightly on a lightly floured surface.
Spread a thin layer of pizza sauce evenly across the pastry.
Layer the prosciutto slices evenly over the sauce.
Sprinkle gorgonzola, mozzarella, and parmesan cheese across the pastry.
Add Italian seasoning and any optional toppings like caramelized onions.
Roll the pastry tightly into a log shape.
Chill the roll for about 15 minutes to make slicing easier.
Slice the log into 1-inch thick pinwheels.
Arrange the pinwheels on the prepared baking sheet.
Brush the tops lightly with beaten egg.
Bake for 18–22 minutes, or until golden brown and puffed.
Let cool slightly before serving.
Garnish with fresh basil or a light honey drizzle if desired.

Servings and timing

Servings: 12 pinwheels
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

Variations

Use blue cheese instead of gorgonzola for a stronger flavor.
Add figs for a sweet and savory combination.
Use puff pastry or pizza dough depending on your preferred texture.
Add spinach or arugula for freshness.
Make them spicy with red pepper flakes.
Swap prosciutto for salami or pepperoni.

Storage/Reheating

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.

To reheat:

Bake at 350°F for about 8 minutes until warm and crisp.
Reheat in an air fryer for extra crispiness.

You can freeze unbaked pinwheels for up to 2 months.

FAQs

Can I use pizza dough instead of puff pastry?

Yes, pizza dough creates a chewier texture while puff pastry is flakier.

What does gorgonzola taste like?

Gorgonzola has a creamy, tangy, and slightly bold blue cheese flavor.

Can I make these ahead of time?

Yes, assemble the roll ahead and slice before baking.

How do I keep the pastry crispy?

Avoid adding too much sauce and bake until fully golden.

Can I use another cheese?

Yes, mozzarella, fontina, or goat cheese also work well.

Are these served warm or cold?

They are best served warm but also taste great at room temperature.

Can I freeze baked pinwheels?

Yes, reheat in the oven after thawing for the best texture.

What pairs well with these pinwheels?

Salads, soups, charcuterie boards, or wine pair wonderfully.

Can I add vegetables?

Absolutely. Caramelized onions, spinach, and roasted peppers work nicely.

Why chill the roll before slicing?

Chilling helps the pinwheels keep their shape while cutting.

Conclusion

Pizza Pinwheels with Prosciutto and Gorgonzola are a flavorful and elegant appetizer that combines flaky pastry with rich savory toppings. Perfect for parties, brunches, or gourmet snacking, these crispy pinwheels deliver bold flavor in every bite. Easy to customize and beautiful to serve, they’re a delicious twist on classic pizza that guests will love.

Pizza Pinwheels with Prosciutto and Gorgonzola

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Pizza Pinwheels with Prosciutto and Gorgonzola are flaky puff pastry bites layered with salty prosciutto, creamy gorgonzola, mozzarella, and savory pizza flavors. These elegant pinwheels are perfect for appetizers, brunches, or entertaining and taste delicious warm or at room temperature.

Author: Laura
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 12 pinwheels
Category: Appetizer
Method: Bake
Cuisine: Italian
Diet: Low Calorie

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll out the puff pastry sheet slightly on a lightly floured surface.
Spread a thin layer of pizza sauce evenly across the pastry, leaving a small border around the edges.
Layer the prosciutto slices evenly over the sauce.
Sprinkle gorgonzola, mozzarella, and parmesan cheese evenly across the pastry.
Add Italian seasoning and any optional toppings such as caramelized onions or red pepper flakes.
Roll the pastry tightly into a log shape.
Chill the roll for about 15 minutes to make slicing easier.
Slice the log into 1-inch thick pinwheels.
Arrange the pinwheels on the prepared baking sheet.
Brush the tops lightly with beaten egg.
Bake for 18 to 22 minutes, or until golden brown and puffed.
Let cool slightly before serving.
Garnish with fresh basil or a light honey drizzle if desired.

Notes

Puff pastry creates a flaky texture, while pizza dough gives a chewier result.
Avoid using too much sauce to keep the pastry crisp.
Blue cheese, fontina, or goat cheese can be substituted for gorgonzola.
Add figs or caramelized onions for a sweet and savory variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or air fryer for the crispiest texture.
Freeze unbaked pinwheels for up to 2 months.

Nutrition

Serving Size: 1 pinwheel
Calories: 225 kcal
Sugar: 1 g
Sodium: 420 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 32 mg