Pesto Pinwheels Recipe
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!
- 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.
Find it online: https://ukfinda.com/pesto-pinwheels-recipe/