Sourdough Party Prosciutto and Arugula Pesto Spirals

Name: Sourdough Party Prosciutto and Arugula Pesto Spirals
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 1½ cups (360 ml) sourdough discard, unfed, at room temperature; 1¾ cups (220 g) all-purpose flour; ¾ teaspoon (4 g) kosher salt; 2 tablespoons (30 ml) extra-virgin olive oil; ¾ cup (180 g) whole-milk ricotta cheese, at room temperature; 2 cups (60 g) fresh arugula, packed; 1 whole fresh lemon, zest and juice, finely grated zest, about 1 tablespoon; juice reserved; 1 whole (4 g) garlic clove, peeled; ⅓ cup (30 g) Parmigiano-Reggiano, finely grated; to taste freshly ground black pepper; 6 ounces (170 g) prosciutto slices; pinch kosher salt, for pesto

From the MyKitchenBank Kitchen

Crispy-edged sourdough spirals swirled with creamy ricotta, vibrant arugula pesto, and draped with prosciutto. Made from sourdough discard, these elegant appetizers come together quickly and deliver Italian-inspired flavors in every bite. Perfect for parties or a refined snack.

Prep: 25 min
Cook: 20 min
Total: 45 min
Makes: 12 spirals (serves 6–8 as appetizers)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Have sourdough discard at room temperature
Lightly oil two baking sheets or line them with parchment paper

1
Make the dough
- In a large bowl, combine the sourdough discard, all-purpose flour, salt, and olive oil.
- Mix with a wooden spoon or your hands until a shaggy, slightly sticky dough forms.
- Knead in the bowl for 2–3 minutes until the dough is cohesive and smooth.
- The dough should hold together but still feel slightly tacky.
- If it's too dry, add 1 tablespoon of water; if too wet, dust with a bit more flour.
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Ready when: Dough is smooth, cohesive, and slightly tacky
Tip: Don't overwork the dough; a gentle hand yields lighter spirals.
2
Prepare the pesto
- In a food processor, combine the fresh arugula, garlic clove, lemon zest, Parmigiano-Reggiano, and a pinch of salt.
- Pulse until finely chopped.
- With the processor running, drizzle in 1 tablespoon of the reserved lemon juice.
- Process until the pesto is smooth but still has a little texture; it should be the consistency of soft butter.
- Taste and adjust with more lemon juice, salt, and pepper as needed.
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Ready when: Pesto is smooth but still slightly textured
Tip: Don't over-process or the pesto will become bitter from the arugula.
3
Mix the filling
- In a small bowl, fold together the room-temperature ricotta, arugula pesto, and black pepper until evenly combined.
- Taste and adjust seasoning.
- The filling should be creamy and spreadable.
- Set aside.
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Ready when: Filling is smooth and evenly combined
Tip: Gently fold to keep the ricotta light and creamy rather than breaking it down.
4
Roll out the dough
- On a lightly floured work surface, roll the dough into a thin rectangle about 12 inches wide and 14 inches long (30×36 cm), roughly ¼ inch (6 mm) thick.
- The dough should be even in thickness but doesn't need to be perfect.
- If it springs back, let it rest for 1 minute and try again.
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Ready when: Dough is thin and even, about ¼ inch thick
Tip: Use even pressure to avoid thick and thin spots that bake unevenly.
5
Spread the filling
- Spread the ricotta-pesto filling evenly over the dough, leaving a ½-inch (1 cm) border on all sides.
- Use an offset spatula or the back of a spoon to distribute it in an even layer.
- Don't overload—a thin, even spread bakes better than a thick one.
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Ready when: Filling is evenly spread from edge to edge
Tip: Leave the border so the dough seals properly when rolled.
6
Layer the prosciutto
- Tear or arrange the prosciutto slices over the filling in an even layer, covering most of the surface.
- It's fine if the pieces overlap slightly.
- The prosciutto will crisp up during baking and add savory flavor throughout.
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Ready when: Prosciutto covers the filling evenly
Tip: Use high-quality prosciutto; it will make a noticeable difference in flavor.
7
Roll and slice the spirals
- Starting from one long side, tightly roll the dough toward the opposite edge, keeping the roll compact as you go.
- Once fully rolled, use a sharp, serrated knife to cut the log into 12 equal spirals, about 1 inch (2.5 cm) thick.
- Wipe the knife between cuts for cleaner edges.
- Place the spirals cut-side up (and some cut-side down for variety) on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
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Ready when: Spirals are cleanly cut and arranged on baking sheets
Tip: A sharp serrated knife prevents squishing the filling. Cut with a gentle sawing motion.
8
Bake the spiralsOven 400°F / 205°C
- Bake at 400°F (200°C) for 18–22 minutes, until the spirals are golden brown on top and the bottoms are crispy.
- About halfway through baking, rotate the baking sheets front-to-back for even browning.
- The edges should be deeply golden and crisp; the prosciutto may char slightly, which is desirable.
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Ready when: Tops are golden brown, bottoms are crispy, prosciutto is browned and slightly crisped
Tip: Don't open the oven door before 18 minutes; let them bake undisturbed for the best rise.
9
Cool and serve
- Let the spirals cool on the baking sheet for 3–5 minutes so they firm up and are easier to handle, but serve them while still warm or at room temperature.
- They're best eaten within an hour of baking but can be made ahead and reheated.
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Ready when: Spirals are firm enough to lift without falling apart
Tip: If they're sticking to the pan, let them sit a minute longer before transferring.

Good to know

Tips

For the crispiest bottom, place baking sheets on the lowest rack in the oven during baking.
Make the pesto just before assembly so it stays bright green; it can brown if exposed to air too long.
If your dough tears during rolling, just patch it with a small piece of dough; the filling will hold everything together.
Serve these as a warm appetizer at parties with a glass of white wine or dry champagne.

Make ahead

The spirals can be assembled (rolled and cut) up to 4 hours ahead. Cover with plastic wrap and refrigerate. Bake directly from cold; add 2–3 minutes to the bake time. Alternatively, bake and store in an airtight container; reheat at 350°F (175°C) for 5 minutes before serving to crisp them up.

Storage & reheating

Room temperature (in an airtight container): up to 2 hours, best within 1 hour. Refrigerator: up to 2 days in an airtight container; reheat at 350°F (175°C) for 5 minutes. Freezer: up to 1 month (frozen unbaked spirals); bake from frozen at 400°F (200°C) for 24–26 minutes, or baked spirals up to 2 weeks; reheat at 350°F (175°C) for 8 minutes.

Substitutions

whole-milk ricotta cheese, at room temperature → Cream cheese or mascarpone. Use the same weight; both will give a richer, slightly tangier filling. Ricotta keeps it lighter.
fresh arugula, packed → Fresh basil or spinach. Basil (use less garlic) gives an herbier flavor; spinach is milder. Adjust lemon juice to taste.
prosciutto slices → Pancetta, guanciale, or thinly sliced salami. Each brings different savory notes. Pancetta and guanciale are meatier; salami adds more spice.
sourdough discard, unfed → Active, bubbly sourdough starter or regular whole wheat or rye discard. Use the same volume. Whole wheat adds nuttiness but may need an extra tablespoon of water.