These Sun-Dried Tomato Pesto Pinwheels are a tasty twist on snacks! With creamy cheese and zesty sun-dried tomatoes wrapped in soft tortillas, they’re super easy to make.
Perfect for parties or just a fun treat at home! I love serving these with a side of fresh veggies for a crunchy bite. Plus, they disappear faster than you can say “yum!” 😄
Key Ingredients & Substitutions
Puff Pastry: This is the star of the dish! It gives pinwheels that light, flaky texture. If you don’t have puff pastry, you can use crescent roll dough or even tortilla wraps for a different twist.
Sun-Dried Tomato Pesto: This adds a rich, tangy flavor. You can make it from scratch by blending sun-dried tomatoes with olive oil, nuts, and herbs, or use store-bought for convenience. If you’re avoiding tomatoes, try a spinach or basil pesto instead.
Cheese: Mozzarella is perfect for melting, but you can also use provolone for a sharper flavor. If you’re dairy-free, opt for a plant-based cheese that melts well.
Fresh Parsley: This adds a nice freshness. You can substitute with fresh basil or chives. If herbs aren’t available, dried herbs can work too, just use less.
How Can I Roll the Pinwheels Evenly and Avoid Mess?
Rolling the pinwheels correctly is key to getting nice, even slices. Here’s how to do it:
- Make sure your puff pastry is well-thawed but still cold—this helps it roll without sticking too much.
- Dust your surface with a little flour to prevent sticking.
- Start rolling from one edge tightly but gently. Use both hands to ensure even pressure.
- Seal the edge by pressing gently after rolling, making it secure.
- When slicing, use a sharp knife and cut with a gentle sawing motion instead of pressing down hard.
Following these tips will help your pinwheels hold their shape and look great when baked!
Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
- 1 sheet puff pastry (about 1/2 lb), thawed
- 1/4 cup sun-dried tomato pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 egg, beaten (for egg wash)
- Optional: pinch of black pepper or red pepper flakes for a little heat
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15-18 minutes of baking time. So in about half an hour, you’ll have these delicious pinwheels ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). This way, when your pinwheels are ready, the oven will be just right for baking them. Line a baking sheet with parchment paper or a silicone baking mat to make clean-up a breeze!
2. Prepare the Puff Pastry:
On a lightly floured surface, roll out your thawed puff pastry sheet into a rectangle about 12×9 inches. Make sure it’s even and smooth to get good pinwheel layers.
3. Spread the Pesto:
Now, grab your sun-dried tomato pesto and spread it evenly over the surface of the pastry, leaving about a 1/2-inch border around the edges. This will keep the filling from leaking out while baking!
4. Add the Cheesy Goodness:
Next, sprinkle the shredded mozzarella evenly over the pesto, followed by the grated Parmesan. Then, sprinkle the chopped fresh parsley on top. Your pinwheels are getting super tasty!
5. Roll It Up:
Starting from one of the long sides, carefully roll the pastry tightly into a log shape. Make sure to seal the edge by gently pressing it down, so it stays together while baking.
6. Slice the Pinwheels:
Using a sharp knife, cut the log into 1/2 to 3/4-inch thick pinwheels. The thicker they are, the more filling you’ll taste in each bite!
7. Arrange on Baking Sheet:
Place the pinwheels flat on your prepared baking sheet, making sure they’re spaced slightly apart to allow them to puff up as they bake.
8. Brush with Egg Wash:
To give those pinwheels a lovely golden shine, brush the tops lightly with the beaten egg wash. This step adds a beautiful finish!
9. Bake to Perfection:
Bake in your preheated oven for 15-18 minutes, or until the pinwheels are puffed up and golden brown. Your kitchen will smell amazing at this point!
10. Cool and Garnish:
Once baked, remove the pinwheels from the oven and let them cool slightly. If you like, garnish with extra chopped parsley and a sprinkle of Parmesan to make them look even more appetizing.
11. Serve and Enjoy:
These delicious pinwheels can be served warm or at room temperature. They make a delightful appetizer or a fun snack for any gathering. Enjoy sharing these cheesy, flavorful bites with friends and family!
Can I Use Frozen Puff Pastry Instead of Thawed?
Yes, you can use frozen puff pastry, but you’ll need to thaw it completely before rolling it out. Ideally, let it thaw in the fridge overnight or leave it at room temperature for about 30-40 minutes until it’s pliable.
How Do I Store Leftover Pinwheels?
Store any leftover pinwheels in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes for that crispy texture, or microwave them briefly—but they may lose some crunch.
Can I Add Other Fillings to the Pinwheels?
Absolutely! You can get creative by adding spinach, roasted red peppers, or even cooked meats like diced chicken or ham. Just be sure any additional wet ingredients are patted dry to avoid soggy pinwheels.
What Can I Serve With These Pinwheels?
These pinwheels pair wonderfully with a variety of dips, such as marinara sauce, ranch dressing, or a tangy vinaigrette. They also complement fresh salads or charcuterie boards for a well-rounded snack spread!