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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!
Easy Pesto Pinwheels Appetizer
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 takes 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.
Why you’ll love this recipe
- They use puff pastry, which makes these pinwheels light and flaky!
- The puff pastry makes them super easy to make!
- They make great appetizers!
Ingredients in Pesto Pinwheels
- Puff pastry: a sheet from a box of two, thawed.
- Pesto: Already prepared jarred pesto – or you can use my homemade basil pesto!
- Parmesan or asiago cheese: Adds to the filling – we love the cheese in this!
How to make Pesto Pinwheels
- 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.
Expert Tips
- When thawing the puff pastry, 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 preheat your oven.
- Don’t put a ton of pesto and cheese when preparing these pinwheels. Too much can spill out the sides when baking.
- You know your pinwheels are done when they are puffy and golden brown.
FAQs
I would recommend making them closer to your serving time because puff pastry does not sit well long after being made. It will soften and not be as flaky.
You can, but puff pastry softens and becomes less flaky very fast, so freezing then will change the texture.
Pesto Pinwheel Recipe
Ingredients
- 1 puff pastry sheet from a box of two thawed according to package directions
- ¼ 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
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Last Updated on August 11, 2023
Do you slice the puff pastry in half vertically or horizontal?
I make it so there are 2 long pieces. If the rectangle is shorter on the top and longer on the sides, cut it vertical
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