Why You’ll Love This Recipe

I love how simple these Pesto Pinwheels are to prepare. Using store-bought puff pastry saves me time while still giving me light, crisp, flaky layers.

I also get plenty of flavor without needing a long ingredient list. Basil pesto provides garlic, herbs, Parmesan, and olive oil all at once, while mozzarella and Parmesan make every pinwheel deliciously cheesy.

Another reason I make this recipe often is how easy it is to customize. I can add sun-dried tomatoes, different cheeses, spinach, or a little crushed red pepper without changing the basic method.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Puff pastry, thawed
Basil pesto
Shredded mozzarella cheese
Grated Parmesan cheese
Egg
Water
Italian seasoning, optional
Crushed red pepper flakes, optional
Fresh basil, optional

Directions

I start by preheating my oven to 400°F (200°C) and lining a large baking sheet with parchment paper.

I unfold the thawed puff pastry onto a lightly floured work surface. If necessary, I gently roll it into an even rectangle, being careful not to make the pastry too thin.

I spread an even layer of basil pesto over the pastry, leaving a small border around the edges. I avoid using too much pesto because excess oil can make the pinwheels soggy.

Next, I sprinkle the mozzarella evenly over the pesto, followed by the grated Parmesan. If I want a little heat, I add a pinch of crushed red pepper flakes.

Starting from one of the long sides, I carefully roll the pastry into a tight log. I keep the roll firm without pressing hard enough to flatten the pastry layers.

I place the rolled pastry in the refrigerator for about 15 to 20 minutes. I find that chilling makes the log firmer and much easier to slice into neat pinwheels.

Once chilled, I use a sharp knife to cut the log into slices about 1/2 to 3/4 inch thick. I arrange the pinwheels cut-side up on my prepared baking sheet, leaving some space between them.

In a small bowl, I whisk the egg with a little water. I lightly brush the exposed pastry with the egg wash to help my pinwheels develop a beautiful golden finish.

I bake them for about 15 to 20 minutes, until the pastry is puffed and golden and the cheese is melted.

I let the pinwheels cool on the baking sheet for a few minutes before serving. I sometimes finish them with fresh basil or a little extra Parmesan.

Servings and Timing

I usually get about 18 to 20 pinwheels from one sheet of puff pastry, depending on how thick I cut the slices.

Prep time: 10 minutes
Chilling time: 15–20 minutes
Cook time: 15–20 minutes
Total time: about 45–50 minutes
Yield: approximately 18–20 pinwheels
Servings: about 6–8

Variations

For sun-dried tomato Pesto Pinwheels, I scatter finely chopped sun-dried tomatoes over the pesto before adding the cheese. I love the slightly sweet and tangy flavor they add.

When I want extra-cheesy pinwheels, I add more mozzarella or replace some of it with provolone, fontina, or cheddar.

For a spicy version, I add crushed red pepper flakes or finely chopped jalapenos. I can also use a spicy pesto for even more heat.

When I want to add vegetables, I use finely chopped spinach, roasted red peppers, or cooked mushrooms. I make sure any vegetables I add are well drained so they don’t introduce too much moisture.

For a different flavor, I replace traditional basil pesto with sun-dried tomato pesto or another thick pesto. I can also add a thin layer of cream cheese before spreading on the pesto for a richer, creamier filling.

Storage/Reheating

I think Pesto Pinwheels taste best on the day I bake them because the puff pastry is at its crispiest.

When I have leftovers, I let them cool completely before placing them in an airtight container. I store them in the refrigerator for up to 3 days.

For reheating, I arrange the pinwheels on a baking sheet and warm them in a 350°F (175°C) oven for about 5 to 8 minutes. I can also use an air fryer for a few minutes. Both methods help me restore some of the pastry’s crispness.

I avoid microwaving them whenever possible because the microwave tends to make puff pastry soft instead of crisp.

I can also freeze baked pinwheels. Once completely cool, I place them in a freezer-safe container and freeze them for up to 2 months. I reheat them in the oven until hot and crisp.

FAQs

Can I make Pesto Pinwheels ahead of time?

Yes. I can assemble and roll the puff pastry ahead of time, then wrap the log tightly and refrigerate it until I’m ready to slice and bake. I find this especially convenient when I’m preparing appetizers for a party.

Why are my Pesto Pinwheels soggy?

When my pinwheels turn out soggy, I may have used too much pesto or added ingredients with excess moisture. I use a relatively thin layer of pesto and drain vegetables or other wet ingredients thoroughly before adding them.

Can I use homemade pesto?

Yes. I can use homemade or store-bought pesto. When I use homemade pesto, I make sure it has a thick consistency rather than being overly oily so it stays inside the pastry as it bakes.

Can I make Pesto Pinwheels without mozzarella?

Yes. I can replace mozzarella with provolone, cheddar, fontina, Gruyere, or another cheese that melts well. I can also use only Parmesan when I want a lighter cheese layer.

Can I serve Pesto Pinwheels cold?

Yes, but I prefer serving them warm or at room temperature because I think the flavors and texture are better. When warm, I get crisp pastry and soft melted cheese, while refrigerated pinwheels tend to become firmer.

Conclusion

These Pesto Pinwheels are an easy appetizer I love making whenever I want something impressive without spending a long time in the kitchen. Puff pastry gives me crisp, flaky layers, while basil pesto, mozzarella, and Parmesan create a savory, cheesy filling.

Pesto Pinwheels Recipe

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These Pesto Pinwheels combine flaky puff pastry with flavorful basil pesto, melted mozzarella, and savory Parmesan. They are an easy make-ahead appetizer perfect for parties, holidays, brunches, and casual gatherings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Total Time: 45-50 minutes
Yield: 18-20 pinwheels, about 6-8 servings
Category: Appetizer
Method: Baking
Cuisine: Italian Inspired
Diet: Vegetarian

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Unfold the thawed puff pastry onto a lightly floured work surface. Gently roll it into an even rectangle if necessary, taking care not to make the pastry too thin.
Spread the basil pesto evenly over the pastry, leaving a small border around the edges. Use a relatively thin layer to prevent the pinwheels from becoming soggy.
Sprinkle the shredded mozzarella evenly over the pesto, followed by the grated Parmesan. Add Italian seasoning or crushed red pepper flakes if desired.
Starting from one long side, carefully roll the pastry into a tight log without pressing hard enough to flatten the pastry layers.
Refrigerate the rolled pastry for 15 to 20 minutes, until firm enough to slice neatly.
Using a sharp knife, cut the chilled log into slices approximately 1/2 to 3/4 inch thick.
Arrange the pinwheels cut-side up on the prepared baking sheet, leaving space between each one.
Whisk the egg with 1 tablespoon water in a small bowl. Lightly brush the exposed pastry with the egg wash.
Bake for 15 to 20 minutes, until the pastry is puffed and golden and the cheese is melted.
Let the pinwheels cool on the baking sheet for a few minutes. Garnish with fresh basil or additional Parmesan if desired and serve warm.

Notes

Avoid using too much pesto because excess oil can make the puff pastry soggy.
For sun-dried tomato pinwheels, scatter finely chopped and well-drained sun-dried tomatoes over the pesto before adding the cheese.
Mozzarella can be replaced or combined with provolone, fontina, cheddar, Gruyere, or another good melting cheese.
For extra heat, add crushed red pepper flakes, finely chopped jalapenos, or spicy pesto.
Finely chopped spinach, roasted red peppers, or cooked mushrooms can be added, but drain them thoroughly to prevent excess moisture.
A thin layer of cream cheese can be spread under the pesto for a richer filling.
The assembled pastry log can be tightly wrapped and refrigerated ahead of time, then sliced and baked when needed.
Store baked leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a 350°F (175°C) oven for 5 to 8 minutes or use an air fryer for a few minutes to restore crispness.

Nutrition

Serving Size: 3 pinwheels
Calories: 310 kcal
Sugar: 1 g
Sodium: 440 mg
Fat: 23 g
Saturated Fat: 8 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 35 mg