Place one sheet of fillo on a clean surface, and brush lightly with butter. Repeat with two more sheets of fillo. Spread the third layer of buttered fillo evenly with pesto rosso, leaving a 1-inch border. Place ham slices over pesto, overlapping if necessary, and sprinkle evenly with mozzarella cheese.
Starting with the short side of the fillo, carefully begin rolling the pastry tightly so it is compact. Butter the border of fillo to seal the seam.
Brush the outside of the roll with butter, and sprinkle with sesame seeds if using. Transfer the roll to a parchment- lined baking pan.
Repeat steps 1-4 with ingredients for turkey pinwheels.
Bake until deep golden, 20 to 25 minutes. Remove from the oven, and transfer to a wire rack until cool enough to handle.
Using a serrated knife, carefully slice the roll into 1-inch-thick slices, discarding the edges. Return to baking pan, cut-side down. Bake until golden throughout, about 10 minutes.
Remove from the oven, and serve warm or at room temperature
Notes
Use olive oil instead of butter or lightly coat fillo sheets with cooking spray.