Effortless Pizza Pinwheels: Prosciutto & Gorgonzola Delight
Prepare for an explosion of flavor with these incredibly fun and utterly delicious Pizza Pinwheels! Crafted with golden, buttery, and unbelievably flaky puff pastry, these savory bites combine the irresistible saltiness of prosciutto with the distinctive tang of Gorgonzola cheese. They are the quintessential Italian-inspired appetizer, ideal for an elegant aperitivo with drinks or as a standout crowd-pleaser at any party.
These pizza pinwheels aren’t just a recipe; they’re a celebration of simplicity and taste. They’re effortlessly fun to make, making them perfect for countless occasions. Whether you’re looking for charming finger food for a bustling party, a delightful addition to a picnic basket, or a sophisticated bite to accompany an Aperol Spritz during an aperitivo hour, these pinwheels fit the bill perfectly.
The beauty of this recipe lies in its adaptability. While the possibilities for toppings are truly endless (we’ll share more suggestions below), we’ve chosen a classic and beloved flavor combination: the rich, savory depth of prosciutto paired with the creamy, pungent notes of Gorgonzola cheese. This duo creates a gourmet experience in every bite.
Our secret to making these pinwheels incredibly easy, quick, and convenient? Ready-rolled puff pastry. This flaky, light base ensures a perfect texture without the hassle of making pastry from scratch, allowing you to focus on the delicious fillings.
If you’re in search of another quick and delightful Italian pizza snack that doesn’t rely on pastry, don’t miss our Lingue di Pizza recipe. This delicious Italian street food offers a different, yet equally satisfying, pizza experience.
Why You’ll Adore These Pizza Pinwheels
These delightful savory swirls are more than just a snack; they’re a culinary revelation. Here’s why they’re sure to become a staple in your recipe collection:
- Effortlessly Quick: From start to finish, these pinwheels come together in under 35 minutes, with minimal active prep time. Perfect for last-minute gatherings or when hunger strikes.
- Irresistibly Delicious: The combination of crisp, flaky puff pastry with savory prosciutto, tangy Gorgonzola, and a rich tomato base is simply sublime. Each bite is a harmonious blend of textures and flavors.
- Ultimate Party Food: Easy to eat with one hand and universally loved, these pinwheels are ideal for entertaining. Watch them disappear quickly at any gathering!
- Incredibly Versatile: While our prosciutto and Gorgonzola pairing is a star, this recipe is a fantastic canvas for countless other fillings. Customize them to suit any palate or dietary preference.
- Simple Ingredients, Big Flavor: You only need a handful of readily available ingredients to create something truly special. No complicated techniques or exotic components required.
- Make-Ahead Friendly: Both raw and cooked pinwheels can be prepared in advance and even frozen, making party planning a breeze.
Key Ingredients for Perfect Pizza Pinwheels
Crafting delicious pizza pinwheels starts with selecting the right ingredients. Below, you’ll find a visual guide to everything you need, along with essential tips and substitution notes to ensure your pinwheels turn out perfectly every time.
Ingredient Notes and Smart Substitutions
- Puff Pastry: For ultimate convenience and speed, we highly recommend using ready-rolled puff pastry. If you opt for a block of pastry that requires rolling, ensure it’s rolled evenly to about 1/2 cm (1/4 inch) thick. This thickness is crucial for achieving that signature flaky texture without making the pinwheels too bulky or doughy.
- Passata (Tomato Puree in the US): Passata is the ideal choice for a pizza base, especially for these pinwheels, due to its thick consistency and rich, concentrated tomato flavor. It provides a perfect foundation without making the pastry soggy. If you prefer to make your own tomato sauce, ensure it’s cooked down sufficiently to remove excess moisture; a watery sauce can lead to a less-than-perfect pastry.
- Dried Oregano: A small pinch of dried oregano, mixed into the passata, imparts an authentic Italian aroma and flavor that truly elevates the pizza experience. Feel free to adjust the amount to your taste.
- Prosciutto Crudo: While any good quality cured prosciutto will work wonderfully, Prosciutto di Parma offers a delicate sweetness that balances the Gorgonzola. For a smoky twist, consider using speck, another fantastic cured ham from Italy. Make sure to tear or cut it into smaller pieces for easier rolling and cutting of the pinwheels.
- Gorgonzola Cheese: We’ve chosen Gorgonzola Piccante for its crumbly texture and more intense, sharp flavor. If you prefer a milder, creamier cheese, Gorgonzola Dolce is a great alternative; just remember it will be softer, so you’ll need to dollop small amounts rather than crumbling it.
- Mozzarella: This is a critical point! For pinwheels, **avoid wet fresh mozzarella**. Its high moisture content will release water during baking, leading to a soggy pastry. Instead, use a block of mozzarella specifically designed for pizzas (often labelled “low-moisture” or “pizza mozzarella”) or, for sheer convenience, pre-grated mozzarella. While I generally advocate for fresh ingredients, this is one of those rare instances where pre-grated truly excels as it’s drier and bakes beautifully.
- Beaten Egg: Used as an egg wash, it provides a beautiful golden-brown sheen and a slightly crispier crust, enhancing the visual appeal and texture of your baked pinwheels.
Step-by-Step Instructions with Photos
Making these delicious pizza pinwheels is surprisingly straightforward. Follow these easy steps to create your perfect savory snacks.
- Prepare Your Workspace: Begin by pre-heating your oven to 200°C (390°F). Line a baking sheet with baking parchment to prevent sticking and ensure easy cleanup.
- Flavor the Passata: In a small bowl, combine the passata (tomato puree) with a generous pinch of dried oregano. Mix well to ensure the herb is evenly distributed, creating a fragrant base for your pinwheels.
- Assemble the Layers: Unroll the sheet of puff pastry onto your prepared baking sheet. Evenly spread the flavored tomato passata over the entire surface of the pastry, leaving a small border if desired. Then, carefully lay over the slices of prosciutto, distributing them evenly. Follow this by scattering crumbled pieces of Gorgonzola cheese across the prosciutto, and finally, top with the pre-grated mozzarella (photos 1-4).
- Roll and Slice: Starting from one long edge, carefully roll the pastry up into a tight log. Once rolled, use a very sharp knife to cut the pastry log into 1-inch thick slices. Discard the very ends if they don’t have much filling. Using a sharp knife is crucial here to ensure clean cuts and prevent squashing the pinwheels (photos 5 & 6).
- Bake to Perfection: Gently place the cut pinwheels onto the baking sheet, ensuring they are not touching each other too closely. Brush the tops of each pinwheel with the beaten egg wash. Bake in the preheated oven for approximately 25 minutes, or until the pastry is golden brown and puffed up, and the cheese is melted and bubbly (photos 7 & 8).
Creative Variations & Endless Topping Ideas
The true magic of these pizza pinwheels lies in their versatility. While our prosciutto and Gorgonzola combination is a classic, you can easily adapt them to suit any taste, diet, or ingredients you have on hand. Here are some key considerations and exciting topping ideas to inspire your culinary creativity:
Important Tips for Fillings:
- Less is More: This is paramount! Resist the urge to overfill your pinwheels. Too much filling will make them incredibly difficult to roll neatly and slice without bursting. A thin, even layer of ingredients is always best.
- Prevent Soggy Pastry: Moisture is the enemy of flaky puff pastry. Always aim for drier toppings. This is why we specifically recommend using pre-grated (shredded) mozzarella over fresh, wet mozzarella, and advise reducing homemade tomato sauces adequately.
Base Alternatives:
Instead of traditional tomato passata, consider spreading a vibrant layer of basil pesto on the pastry. This offers a fresh, herbaceous flavor that pairs wonderfully with many toppings.
Cheese Explorations:
Beyond Gorgonzola and mozzarella, a world of Italian cheeses awaits. Experiment with:
- Scamorza: A semi-hard, smoked cow’s milk cheese, offering a delightfully smoky depth.
- Fontina: A nutty, semi-soft cheese that melts beautifully and has a mild, earthy flavor.
- Provolone: Available in sharp (piccante) or mild (dolce) varieties, it’s a great all-rounder for melting.
- Taleggio: A soft, pungent, and buttery cheese that will add a rich, aromatic twist.
- Parmesan/Grana Padano: A sprinkle of finely grated hard cheese can add a sharp, salty punch.
- Ricotta: Mix with a little Parmesan and herbs for a creamy, lighter base.
Meat Marvels:
If prosciutto isn’t your preference, or you simply want to try something new, explore other cured meats:
- Salami: Finely sliced salami (pepperoni, sopressata, Genoa) offers a spicy or savory kick.
- Cooked Ham: Thinly sliced cooked ham (prosciutto cotto) provides a milder, sweeter flavor.
- Speck: A smoked, cured prosciutto from Alto Adige, offering a more robust and smoky profile.
- Crispy Pancetta/Bacon: Cooked until crispy and crumbled, these add incredible texture and salty flavor.
Vibrant Veggies & More:
Incorporate fresh or preserved vegetables for added color, texture, and nutrients. Remember to manage moisture!
- Olives: Sliced black or green olives (Kalamata, Castelvetrano) add a briny, Mediterranean note.
- Capers: Small, briny capers provide a sharp, tangy burst of flavor.
- Anchovies: For the adventurous palate, finely chopped anchovies offer a savory, umami-rich depth (use sparingly!).
- Sun-Dried Tomatoes: Packed with intense tomato flavor, chop them finely and pat dry if oil-packed.
- Grated Zucchini: If using fresh zucchini, squeeze out as much liquid as possible before adding it to avoid soggy pastry.
- Spinach: Wilt and squeeze dry thoroughly before incorporating.
- Caramelized Onions: Sweet and savory, these are a fantastic addition but ensure they are not too moist.
- Mushrooms: Sautéed mushrooms, with all moisture evaporated, offer an earthy flavor.
- Roasted Red Peppers: Pat them dry and chop finely.
- Herbs: Fresh basil, thyme, or rosemary can be added with the cheese for aromatic flavor.
Expert Tips for Pinwheel Perfection
Achieving the best pizza pinwheels is all about a few clever techniques. Here are our top tips to ensure your pinwheels are consistently delicious and picture-perfect:
- Embrace Ready-Rolled Pastry: This is truly the easiest and fastest path to success. Rolling out a block of pastry simply adds an unnecessary step and extra time, and these pinwheels are designed to be quick and convenient.
- Work Swiftly: Puff pastry can become soft and sticky if left at room temperature for too long, making it difficult to handle, roll, and cut cleanly. Assemble your pinwheels relatively quickly to maintain the pastry’s chilled state.
- Chill Soft Pastry: If you find your pastry becoming too soft and unmanageable during assembly or before cutting, don’t panic! Simply place the entire filled pastry sheet (or the rolled log) back into the fridge for 10-15 minutes, or even the freezer for 5-7 minutes, to firm it up again. This will make rolling and slicing much easier.
- Prepare Prosciutto Smartly: To ensure smooth rolling and easy cutting of the pinwheels, tear or cut the prosciutto into smaller pieces rather than laying down whole, large slices. This prevents large chunks of meat from resisting the knife.
- Master the Cut: A sharp knife is your best friend here. For the cleanest cuts that maintain the pinwheel shape and prevent squashing, use a swift, decisive motion when slicing the log. Avoid sawing back and forth. You can also use unflavored dental floss or thread for an even cleaner cut.
- Even Baking: Ensure pinwheels are spaced adequately on the baking sheet to allow hot air to circulate, resulting in even browning and crispness.
- Don’t Overbake: Keep an eye on the pinwheels. They are done when golden brown and puffed. Overbaking can make them dry and tough.
Pizza Pinwheels: Frequently Asked Questions
Got questions about these delightful pizza pinwheels? We’ve got answers to help you perfect this recipe.
For the flakiest, butteriest, and easiest results, we wholeheartedly recommend using ready-rolled puff pastry. Its delicate layers puff up beautifully in the oven, creating a light and airy texture. However, you can also use traditional pizza dough (either homemade or ready-rolled for convenience) if you prefer a chewier, more bread-like base, similar to a mini calzone or pizza roll. The baking time might need slight adjustment if using pizza dough.
Absolutely! These pinwheels are fantastic for make-ahead convenience. You can assemble the pinwheels (roll and slice) and then store them uncooked in the fridge for up to 24 hours. Arrange them on a baking sheet lined with parchment paper, cover loosely with plastic wrap, and refrigerate. When ready to bake, brush with egg wash and cook as directed, adding a few extra minutes to the baking time if cooking from chilled. Cooked pinwheels can be stored at room temperature for a few hours (ideal for parties) or kept in an airtight container in the fridge for up to 2 days.
Yes, both raw and cooked pizza pinwheels freeze exceptionally well, making them an excellent meal prep option. To freeze them, first arrange the pinwheels (raw or cooked) in a single layer on a baking tray lined with parchment paper, ensuring they don’t touch each other. Freeze until solid (this prevents them from sticking together). Once frozen, transfer the solid pinwheels to a freezer-safe bag or airtight container. They can be stored for up to 2-3 months. To cook from frozen, simply place the raw frozen pinwheels on a baking sheet, brush with egg wash (if raw), and bake at the same temperature, increasing the baking time by about 10-15 minutes, or until golden and cooked through. Reheat cooked frozen pinwheels in the oven until warmed through and crispy.
To restore their delicious crispness, reheat cooked pinwheels in a preheated oven at 180°C (350°F) for about 5-10 minutes, or until thoroughly warmed and the pastry is crisp again. Avoid the microwave, as it will make the pastry soggy.
Absolutely! Simply omit the prosciutto and choose from a variety of delicious vegetarian toppings such as sun-dried tomatoes, olives, caramelized onions, sautéed mushrooms, wilted spinach (squeezed dry), roasted red peppers, or even a mix of different cheeses. A pesto base is also a fantastic vegetarian option.
More Irresistible Italian Appetizers to Try
If you loved these pizza pinwheels, you’ll surely enjoy these other delectable Italian appetizers and snacks:
Explore More Italian Delights
Antipasti
Rustici Leccesi (Tomato and Mozzarella Pastries)
Antipasti
Gnocco Fritto (Italian Fried Dough)
Pizza
Focaccia Pizza
Antipasti
Burrata with Crispy ‘Nduja & Gremolata
If you’ve tried this fantastic Pizza Pinwheels recipe or any other recipe on our blog, we’d absolutely love to hear from you! Please don’t forget to rate the recipe and share your experience in the comments section below – your feedback is invaluable! You can also follow us on Facebook, Instagram, and Pinterest for daily inspiration. Or, for a weekly dose of deliciousness, sign up for our Newsletter to discover more of our tempting Italian dishes!
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Pizza Pinwheels with Gorgonzola and Prosciutto
By Emily
10 minutes
25 minutes
35 minutes
8
pinwheels
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
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Pre-heat the oven to 200C (390F). Line a baking sheet with baking parchment.
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Mix the passata with a pinch of dried oregano and mix to combine.
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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.
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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.
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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.
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Place the pinwheels on the baking sheet and brush with beaten egg. Bake in the oven for 25 minutes.
Video
A video demonstration for making these pizza pinwheels is available on our site.
Notes
- Soft Pastry: If you find your pastry has become too soft to handle or cut cleanly, simply place it back into the fridge for 10-15 minutes (or freezer for 5-7 minutes) to chill and firm up again.
- Prosciutto Preparation: For easier rolling and slicing, tear the prosciutto into smaller, more manageable pieces rather than using whole slices.
- Cutting Technique: Use a very sharp knife and aim for one swift, decisive motion when cutting the pinwheels. This helps to prevent squashing them and maintains their beautiful spiral shape.
- Storage of Cooked Pinwheels: Cooked pizza pinwheels can be stored at room temperature for a few hours. For longer storage, keep them in an airtight container in the fridge for up to 2 days. Reheat in the oven for best results.
- Freezing Instructions: You can freeze raw or cooked pinwheels. To prevent sticking, freeze them flat on a tray without them touching each other until solid. Once frozen, transfer them to freezer-safe bags or containers. They can be cooked straight from frozen (add extra baking time) or reheated from frozen.
Helpful Info for All Our Recipes
- We always use extra virgin olive oil in all of our recipes unless stated otherwise for optimal flavor and health benefits.
- For canned or jarred tomatoes, we highly recommend Cirio or Mutti brands for the best results and authentic Italian flavor.
- All vegetables are assumed to be medium-sized unless specifically stated otherwise.
- All recipes are meticulously tested and developed using a fan (convection) oven. Baking times may vary slightly with conventional ovens.
- Find out more about how nutrition is calculated.
- Check out our must-have Italian Pantry Staples to stock your kitchen.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition Facts (Per Pinwheel)
Calories: 291kcal
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Carbohydrates: 19g
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Protein: 7g
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Fat: 21g
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Saturated Fat: 7g
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Polyunsaturated Fat: 2g
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Monounsaturated Fat: 11g
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Trans Fat: 0.01g
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Cholesterol: 24mg
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Sodium: 257mg
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Potassium: 78mg
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Fiber: 1g
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Sugar: 1g
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Vitamin A: 136IU
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Vitamin C: 0.4mg
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Calcium: 78mg
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Iron: 1mg
Nutrition information is automatically calculated and should only be used as an approximation.
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