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Preheat oven to 400F.
Spray a 6-cup large muffin tin with non-stick spray.
Remove the puff pastry from the refrigerator and place it on a lightly floured work surface. Roll the dough out slightly and cut into 4 strips.
Spread some pesto on a strip of dough. Lay some pieces of mozzarella down the strip and then arrange the capicola slices in a shingle pattern on the top edge of one of the strips of dough, overlapping one another and making sure the top of the capicola sticks out over the top edge of the strip. Fold up the bottom part of the dough so the edges meet. Starting at one end, roll up the strip to resemble a rose. Unfold the capicola pieces so that they resemble the leaves of a rose. Place the rose into one of the cups of the prepared muffin tin. Repeat with the other strips.
Bake for 40-45 minutes or until golden brown. Remove from the oven.