Puff Pastry Pinwheels
- 2 sheets puff pastry
- 2 teaspoons all-purpose flour, or as needed
- 10 ounces ricotta cheese
- 10 ounces pesto
- 16 oz prosciutto deli sliced thin
Preheat oven to 400 degrees F. Line a baking tray with parchment paper and dust lightly with flour.
Lay puff pastry on a flat work surface;
Spread ricotta evenly over the pastry circle. Top with an even layer of pesto and sheets of prosciutto until covered.
Do the same with the the second pastry rectangle.
Starting at the longest side roll the pastry tightly. Refrigerate for 30 minutes to stiffen the pastry remove and slice into 1 /2 inch rolls.
Bake in the preheated oven until pastry is browned, 25 to 30 minutes.