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!
Author:Beth
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:12 pinwheels 1x
Category:Appetizer
Method:Baking
Cuisine:Italian
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
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface.
Spread an even layer of pesto over the puff pastry, leaving a ½-inch border around the edges.
Sprinkle with mozzarella cheese and pine nuts or red pepper flakes if using.
Step 2: Roll and Slice
Roll the pastry tightly into a log, starting from the longer side.
Place the log in the freezer for 10-15 minutes to firm up (easier slicing!).
Slice into ½-inch thick rounds and place them on the prepared baking sheet.
Step 3: Bake the Pinwheels
Brush the tops with egg wash for a golden finish.
Bake for 15-18 minutes, or until golden brown and puffed.
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.