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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.

Ingredients

  • 1 sheet puff pastry, thawed
  • 1/3 cup basil pesto
  • 1 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon water
  • 1/2 teaspoon Italian seasoning, optional
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Fresh basil, for garnish, optional

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Sprinkle the shredded mozzarella evenly over the pesto, followed by the grated Parmesan. Add Italian seasoning or crushed red pepper flakes if desired.
  5. Starting from one long side, carefully roll the pastry into a tight log without pressing hard enough to flatten the pastry layers.
  6. Refrigerate the rolled pastry for 15 to 20 minutes, until firm enough to slice neatly.
  7. Using a sharp knife, cut the chilled log into slices approximately 1/2 to 3/4 inch thick.
  8. Arrange the pinwheels cut-side up on the prepared baking sheet, leaving space between each one.
  9. Whisk the egg with 1 tablespoon water in a small bowl. Lightly brush the exposed pastry with the egg wash.
  10. Bake for 15 to 20 minutes, until the pastry is puffed and golden and the cheese is melted.
  11. 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

Find it online: https://thefamilycooking.com/pesto-pinwheels-recipe/