Wisconsin Fontina Puff Pastry Pinwheels

  • Yield: 72 pieces


1sheet puff pastry
1/3 to 1/2cup prepared pesto
9 thin slices prosciutto
3/4cup (3-ounces) Wisconsin Fontina cheese
1 egg
1teaspoon water


  1. Preheat oven to 375F.
  2. Thaw pastry 20 minutes; unfold and roll to 10- x 12-inch rectangle. Cut lengthwise into three equal strips.
  3. Spread pesto over bottom 2/3 of each strip. Place 3 slices prosciutto over this 2/3 segment; spread with pesto and sprinkle with cheese. Beat egg with water and brush top 1/3 of pastry strips with egg wash. Starting at bottom long end, roll up each strip, jelly-roll fashion.
  4. Brush with egg wash and cut into 1/2 inch-wide rounds. Place flat on baking sheet and bake 7-10 minutes, until crisp. Cool on rack.
Variation: Substitute 9 thin slices smoked turkey for prosciutto, 3/4 cup Wisconsin Gouda, shredded, for Fontina and 2-3 tablespoons whole grain mustard for pesto.
Recipe courtesy of the Wisconsin Milk Marketing Board