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Crispy Prosciutto and Cheese Pastry Twist…the holiday appetizer that everyone asks for…year after year. These twists are quick, easy, and everyone loves them. Flaky puff pastry twisted up with cheese and olives, then wrapped in salty prosciutto, and baked. There honestly never seems to be enough of these addictive, festive, twists…perfect for both Thanksgiving and Christmas entertaining.
This post is sponsored by Mezzetta®.
Happy day before Thanksgiving! I’m sure we’re all either busy in the kitchen prepping food, decorating for Christmas, or just taking this day to chill before all the fun festivities and delicious food tomorrow!
Personally, I’m a bit of a last-minute party closer. So I’m always looking for a good, easy appetizer the day before any holiday, but especially Thanksgiving.
I can prep and plan all November long for the turkey, sides, and dessert, but I somehow manage to forget the appetizers. So I thought, today would be the perfect day to share one more last-minute holiday app. I feel like no matter what, we all could use an extra appetizer at the table!
The background
Growing up, my dad would keep olives in the pantry for easy pizza and pasta prep. Mezzetta is a brand that’s been in my kitchen from the time I was a baby to now. We often use their marinara, but the olives are a tried and true staple.
I use them all time. They’re the perfect pantry staple, which is why I love adding them to these fun twists. The olives, salty prosciutto, and brie are especially delicious altogether.
Here are the quick details
These are pretty simple, and honestly, kind of fun to make.
Start with my go-to holiday ingredient, a little store-bought puff pastry. Roll it out and top with a creamy brie. You’ll want to find a brie that will spread nicely over the pastry. Then add lots of chopped olives and rosemary.
Now fold the pastry in half and cut it into strips. I tried to get a few process photos for you guys so you could see more of what I’m talking about.
Now twist the strips up, then wrap each strip in thin prosciutto, and bake until crispy!
You can also assemble these pretty twists ahead of time. Then just bake them up once guests begin to arrive. They can be served warm or at room temperature. Though I think they’re best warm, fresh out of the oven.
They’re crispy, cheesy, and totally addicting thanks to the addition of the salty olives.
So you see? These really are pretty close to being the perfect holiday appetizer. Just as great for Thanksgiving as they’ll be for all your upcoming holiday dinners…and even for nights spent decorating!!
Looking for other appetizer recipes? Here are a few ideas:
Crispy Bacon Wrapped Parmesan Brussels Sprouts
Whipped Goat Cheese with Warm Candied Bacon and Dates
5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls
Lastly, if you make these Prosciutto and Cheese Pastry Twist, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Prosciutto and Cheese Pastry Twist
Servings: 24 twist
Calories Per Serving: 139 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sheets (1 box) frozen puff pastry, thawed
- 8 ounces soft Brie, rind mostly removed and finely diced
- 1/4 cup grated parmesan
- 1 cup Mezzetta® Pitted Italian Castelvetrano Olives, finely chopped
- 1 tablespoon chopped fresh rosemary
- chili flakes
- 24 slices prosciutto
- thyme, for serving
Instructions
- 1. Preheat oven to 375° F. Line 2 baking sheets with parchment paper.2. Place both sheets of puffed pastry on a lightly floured counter. Evenly arrange 1/2 the brie over each pastry sheet. Gently spread the cheese over the puffed pastry with a knife. To each pastry sheet, add 1/2 of the parmesan, olives, rosemary, and chili flakes. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. 3. Take a piece of prosciutto and wrap it around the twisted pastry. Repeat with the remaining twists. 4. Bake 20-25 minutes, rotating the pans halfway through. Serve warm or at room temperature…though I really do love them warm!
Made these for a birthday party, so good. They were a big hit. I will definitely make them again.
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
Can these be assembled a day ahead and kept in the refrigerator until baking time?
Hey Marcy,
Yes, that should be okay for you to do! Please let me know if you have any other questions, I hope you love this recipe! xx
This might be a stupid question, but do you wrap the prosciutto around the opposite way as the twist? So if the twist is clockwise, the prosciutto would be counter clockwise? Would that help the filling stay in? Also, do you use olives with the pimento or not?
Hey Amy,
I didn’t wrap the prosciutto in any specific way, I think you might be overthinking this:) I used plain olives, but you can use whatever you like! I hope this helps! Let me know if you give the recipe a try! xT
This recipe is so yummy!!! I made for family on Thanksgiving and everyone ate them right up. I absolutely will make again.
Hey Heather,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
LOVE. We used Trader Joe’s puff pastry and No Name Peppered bacon and they baked up in about 35 mins. Because we had peppered bacon we used about a half teaspoon of cayenne per sheet and it was just the right amount of heat with the hebal sweetness. Fresh rosemary is ideal but if you only have dried I think I’d still make them as there is so much working together here. My only suggestion is that a half cup of cheese let sheet felt a little skimpy and certainly didn’t look like the pic. I think I’d increase this to 3/4 to a cup per sheet, but honestly eating them I didn’t feel like it needed anything. Also I found it easier to layer the bacon on top and twist all at once. Kids or teens would enjoy making these and it feels like a def crowd pleaser. We may two twists without bacon and it makes a passable alternative for vegetarians. Also it would be easy to cut them into smaller pieces after cooking if you want to serve more.
Hey Michelle,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! Thanks for sharing what worked well for you! xx
T, your recipes are truly delicious and not intimidating to make. Thank you so much for sharing! ❤️
Hey Amy,
Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your review:)
Hi! I read the whole blog and recipe, but I still don’t see any directions on how big to roll out the puff pastry, and which direction to fold the dough. In half horizontally or vertically? I really want to try these. Thanks for your help!
Hi Ann,
You do not need to roll out the puff pastry and you are going to fold it long ways, so top to bottom:) I hope you love the recipe, please let me know if you give it a try! xT
Can these be made in advance, freeze and cooked when needed?
Hey Sue,
Sure, I bet that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xTieghan
Can these be made a day before?
Hi Kirsty,
You can assemble ahead of time, but you will want to bake these the day of. I hope you love the recipe, let me know if you give it a try! xTieghan
These look great. Can these be prepped ahead of time?
Hey Karen,
Totally, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xT
The prosciutto appetizer was a hit as well as goat cheese stuffed dates. Asked everyone if they had a favorite and they liked both equally and thought they paired great together.
I also made the everything bagel salad as a side salad (another hit)!
All three are keepers!
Hey Karen,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Hard to twist but delicious nonetheless
Hi there,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I just made these for my dad and brother and they can’t stop eating them! Definitely perfect taste for a holiday appetizer. I struggled twisting the pastry and some filling did come out. Also when spreading the brie cheese, should it be melted? It was kind-of hard to spread , maybe I just didn’t have enough? 10/10 will try to make them again.
Hi Tessa, I just found out that French Brie is softer and easier to spread. American Brie is much harder.
That’s super helpful, thanks!
Hey Tessa,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed! These can be a little messy, if the brie is soft and you remove the rind it should be easily spreadable. ?? xTieghan
These were quite hard to assemble, a lot of the filling fell out. I might suggest wider strips or bite sized as others have suggested. Great taste though!
Thanks for giving the recipe a try Alexandra!
These are not easy to make and the instructions are very poor.
Hi Jessie,
So sorry you had issues with the recipe, please let me know if I can help in anyway! xTieghan
Holy smokes were these amazing! I had to really refrain myself from eating too many!! Thanks Tieghan for a new favorite!!
Hi Mindy,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan