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Pesto Pinwheels are the perfect recipe for parties or anytime you want an appetizer or snack! You only need three ingredients to make them, and they bake up flaky with delicious flavor from pesto and cheese. This is an easy appetizer that won’t last long when you serve it!
There are many reasons I love store-bought puff pastry, and these pinwheels are just one of them. They’re light, flaky, and ridiculously easy to make. And you probably already know – I am all about the easy appetizers.
Quick and Easy Pinwheels Recipe
Three ingredients, friends! That’s all you need to make these pesto and cheese pinwheels. You don’t even have to actually make anything – we’re using store-bought pesto, too, so this is a quick assembly recipe that less than 15 minutes to make.
It’s also a great make-ahead recipe because the puff pastry rolls need time to chill before you slice and bake them. So, you can prep them a day in advance and then bake them off just before you’re ready to serve them.
They are flaky and buttery with fresh flavors from the pesto. Basically, the ideal party appetizer!
Table of Contents
Ingredients in Pesto Pinwheels
- Frozen puff pastry – look for it in the frozen aisle near the pie crusts. They usually come in a box of two, but you only need one sheet for this recipe.
- Prepared pesto – look for one that isn’t too thin. Sometimes the jarred ones near the spaghetti sauces are thicker than the refrigerated ones in the produce department.
- Grated Parmesan or Asiago cheese – these are both hard Italian cheeses, which work great in this recipe. Buy them already grated to save time.
How to Make Pinwheels with Puff Pastry
1. Thaw the puff pastry: You will need to thaw the puff pastry first. Follow the package instructions, which usually have you do this in the refrigerator. You want the butter to stay cold in the dough, so leave it in the fridge until you are ready to use it. If the pastry gets too warm, it won’t be as flaky after it’s baked.
2. Fill the pastry: Unwrap the thawed dough and slice it in half. Spread some of the pesto on each half in a thin layer. Sprinkle the cheese over the top.
3. Roll them: Starting at one long side of the pastry, roll it up like a jelly roll. Once rolled, moisten the edge of the dough to seal it with the other edge.
4. Chill them: Wrap both rolls in plastic wrap and refrigerate them for at least one hour. You can leave them in the fridge for up to two days if you want to make them ahead.
How to Bake Pinwheels
Cookie Sheets: Line two cookie sheets with parchment paper and preheat your oven to 425°F.
Slice: Take the rolls out of the refrigerator and slice them into ½” slices. Lay the pieces flat on the cookie sheets.
Bake: Bake the pinwheels for 6 to 8 minutes or until they’re puffy and golden brown. Serve them hot.
A Few Tips
This is a really easy pinwheels roll recipe, but keep these tips in mind for the best results!
- I already mentioned it, but worth mentioning again: don’t let the pastry get too warm. You want it thawed but not super soft. So, wait to take it out of the fridge until you’ve prepared your pans and preheated your oven.
- Use a light hand with the pesto. Too much will seep through the pastry and leak out. A little goes a long way!
- Same for the cheese – it might be tempting to pile it on, but it will just weigh down the pinwheels and ooze out as it bakes.
- Puff pastry doesn’t keep well after it’s baked – you can store leftover pinwheels in the refrigerator, but the dough will soften and not be as flaky.
These easy pinwheels are definitely a keeper! I’ve made them countless times, and everyone always loves them – we never have any leftovers. Make them for parties, potlucks, game-days, holidays… you get the idea. I hope you love them!
Other Appetizers
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Pesto Pinwheel Recipe
Ingredients
- 1 puff pastry sheet from a box of two thawed according to package directions
- 1/4 cup prepared pesto
- 1 cup grated parmesan or asiago cheese
Instructions
- Unwrap thawed puff pastry sheet and slice in half.
- On each half: spread about 2 tablespoons of pesto into a thin layer, then sprinkle with 1/2 cup.
- Roll up tightly from the long side. Wet the edge with your finger and a bit of water to seal and wrap tightly with plastic wrap. Chill at least one hour (or up to 2 days).
- Preheat oven to 425°F. Line 2 cookie sheets with parchment paper or a silicone baking mat. Remove rolls from refrigerator and unwrap, then slice 1/2” slices. Lay flat on baking sheets.
- Bake for 6-8 minutes or until puffy and golden brown. Serve hot.
Recipe Notes
- Don’t let the pastry get too warm. You want it thawed but not super soft. So, wait to take it out of the fridge until you’ve prepared your pans and preheated your oven.
- Use a light hand with the pesto. Too much will seep through the pastry and leak out. A little goes a long way!
- Same for the cheese – it might be tempting to pile it on, but it will just weigh down the pinwheels and ooze out as it bakes.
- Puff pastry doesn’t keep well after it’s baked – you can store leftover pinwheels in the refrigerator, but the dough will soften and not be as flaky.
Recipe Nutrition
This Pinwheel recipe is perfect for parties or anytime you want an appetizer or snack! You only need three ingredients to make them, and they bake up flaky with delicious flavor from pesto and cheese.
