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Pesto Pinwheels Recipe

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These Pesto Pinwheels are made with buttery puff pastry, flavorful basil pesto, and melty cheese. They’re quick, easy, and perfect for parties, brunch, or as a savory snack!

Ingredients

Scale
  • 1 sheet puff pastry, thawed
  • ¼ cup basil pesto (homemade or store-bought)
  • ½ cup shredded mozzarella cheese (or Parmesan)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon pine nuts (optional, for crunch)
  • ½ teaspoon red pepper flakes (optional, for spice)

Instructions

Step 1: Prepare the Pinwheels

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Roll out the puff pastry on a lightly floured surface.
  3. Spread an even layer of pesto over the puff pastry, leaving a ½-inch border around the edges.
  4. Sprinkle with mozzarella cheese and pine nuts or red pepper flakes if using.

Step 2: Roll and Slice

  1. Roll the pastry tightly into a log, starting from the longer side.
  2. Place the log in the freezer for 10-15 minutes to firm up (easier slicing!).
  3. Slice into ½-inch thick rounds and place them on the prepared baking sheet.

Step 3: Bake the Pinwheels

  1. Brush the tops with egg wash for a golden finish.
  2. Bake for 15-18 minutes, or until golden brown and puffed.
  3. Let cool for 5 minutes, then serve warm!

Notes

  • Use store-bought or homemade pesto (try sun-dried tomato pesto for a twist!).
  • Swap mozzarella for feta or goat cheese for extra flavor.

 

  • Store leftovers in an airtight container and reheat in the oven at 350°F for 5 minutes.