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Prosciutto, Gruyere and Basil Pinwheels

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A couple shortcuts make these irresistible Prosciutto, Gruyere and Basil Pinwheels a snap to prepare! These easy pinwheel appetizers are perfect for all sorts of occasions like game day, cocktail or dinner parties or big family gatherings!

Just stock up on a few items like frozen puff pastry, a chunk of Gruyere cheese and packaged prosciutto. You’ll be happy you did!

Prosciutto, Gruyere and Basil Pinwheels on a white plate with a fork

Prosciutto, Gruyere and Basil Pinwheels

Between cookie exchanges, Christmas parties and New Year’s celebrations, my kitchen is hopping this time of year. I was invited to cocktails with some fun ladies one Friday night, and I knew I couldn’t arrive empty handed.

My fridge was full of marvelous Gourmet Garden herbs. They’re the perfect way to get fresh flavors into your recipe when your garden’s bounty has succumbed to autumn’s frost. I pulled some puff pastry from my freezer and started brainstorming about the delicious  savory pinwheels I could make. This prosciutto, Gruyere and basil version was perfect with a nice crisp glass of white wine around a roaring fire.

Prosciutto, Gruyere and Basil Pinwheels on a white tray

Tips for Making These Easy Pinwheel Appetizers

  • Once my puff pastry was thawed, I gave it a quick roll to smooth the seams, brushed it with egg wash, then put a thin layer of a mixture of Gourmet Garden’s Basil Paste and Garlic Paste…kind of like an instant pesto.
  • Next I sprinkled the pastry with grated Gruyere, then layered with wafer thin slices of prosciutto.
  • Rolled, sliced and baked till golden and crispy, these pinwheels were both easy and elegant. How often does that happen?
  • Remember that puff pastry works best when the dough is cold and the oven is hot.
  • If your kitchen is warm or your dough sits out too long, it might be wise to put your baking sheet with the unbaked pinwheels into the refrigerator to cool off for a bit.

If you’re not familiar with Gourmet Garden’s products, they are a refrigerated item found in the fresh produce section near the fresh herbs. They are used like fresh herbs in a one-to-one ratio, but can be used in place of dried typically in a 2 to 1 ratio, 2 tablespoons Gourmet Garden Ginger equals 1 tablespoon dried ginger. Isn’t that wonderful? And an incredible time saver this busy holiday season.

I’m going to add some of their ginger paste to my next batch of gingersnaps…the extra boost of ginger will take my tried and true recipe to the next level! My Italian wedding soup’s flavor will be bolstered with a squeeze of Basil Paste before serving…the ideas for these products are endless. And their selection of flavors is so much more extensive than I ever imagined!



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Prosciutto, Gruyere and Basil Pinwheels featured image

Prosciutto, Gruyere and Basil Pinwheels

An easy semi-homemade appetizer using puff pastry and packaged prosciutto

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 20 pinwheels 1x
  • Category: Appetizers
  • Method: Rolling, Baking
  • Cuisine: American


  • 1 egg
  • 1 tablespoon water
  • 1/2 cup shredded Gruyere cheese
  • 3 tablespoons Gourmet Garden Basil Paste
  • 1 teaspoon Gourmet Garden Garlic Paste
  • 4 ounces, very thinly sliced prosciutto
  • 1 14 ounce sheet all butter frozen puff pastry, thawed


  1. Preheat oven to 400º. Line two baking sheets with parchment and set aside.
  2. Beat egg and water together in small bowl. Set aside.
  3. Stir together basil and garlic paste. Set aside.
  4. Lightly flour work surface. Roll out puff pastry lightly…just to smooth. Brush surface with beaten egg. Spread basil-garlic mixture over surface, then sprinkled with cheese. Arrange prosciutto over top of cheese.
  5. Starting at short end, roll up dough like a jelly roll. Slice at scant 1/2 inch intervals and place rounds on baking sheets. Brush with egg wash.
  6. If dough has become warm, pop in the refrigerator to chill for a bit.
  7. Bake for 15 minutes or till golden brown. Remove to wire racks and cool 10 minutes before serving.


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52 comments on “Prosciutto, Gruyere and Basil Pinwheels”

  1. Liz, these look like a fun recipe to try and I’d love them if I could do them a day ahead. Thanks for the great appetizer.

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