Pesto Pinwheel Recipe
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. This is an easy appetizer that won’t last long when you serve it!
Servings 12 servings
- 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
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.
- 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.
Serving: 1serving | Calories: 165kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 233mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Calcium: 109mg | Iron: 1mg