Irresistibly Cheesy Pesto Pinwheels Recipe: Family Favorite Snack

Pesto pinwheels capture the essence of Mediterranean flavors with a playful twist that revamps ordinary ingredients into an extraordinary appetizer.

These elegant spirals combine creamy, herbal notes in a compact, visually stunning package that promises to delight any gathering.

Soft, supple dough becomes a canvas for vibrant green pesto, rolling together complementary ingredients into a harmonious culinary creation.

Perfectly balanced between rustic charm and sophisticated presentation, these pinwheels speak to both casual home cooks and passionate food enthusiasts.

Rolled, sliced, and baked to golden perfection, they offer a delightful combination of textures that dance across your palate.

The magic happens when simple ingredients merge into something greater than their individual parts, creating a crowd-pleasing treat that feels simultaneously familiar and innovative.

Each bite promises a burst of herbal intensity and rich, creamy satisfaction.

Pesto Pinwheels That Make Snacking Fun

• Burst with Flavor Combinations: These pinwheels pack a powerful punch of herbaceous pesto, tangy sun-dried tomatoes, and rich parmesan cheese that dance perfectly together in every single bite.
• Quick and Easy Party Pleaser: Prepare these stunning appetizers in under 30 minutes, making them ideal for spontaneous gatherings, game nights, or unexpected guests who crave something deliciously impressive.
• Elegant Yet Simple Technique: The rolling and slicing method transforms basic puff pastry into gorgeous spiral-shaped treats that look professionally crafted but require minimal culinary skills to create.
• Versatile Crowd-Pleasing Snack: These bite-sized delights work wonderfully as appetizers, afternoon snacks, or complementary sides that appeal to both kids and adults with their irresistible cheesy, herbal profile.

What You’ll Need to Make Pesto Pinwheels

Main Ingredients:

Puff Pastry: – Puff Pastry: Delicate, buttery pastry that creates a light and flaky base for the pinwheels, providing a crisp texture and golden appearance.

Pesto: – Pesto: Vibrant herb sauce that adds rich, aromatic flavor and moisture to the pinwheel filling, creating a delicious Mediterranean-inspired taste.

Supporting Ingredients:

Cheese: – Parmesan Cheese: Sharp, salty cheese that brings depth of flavor and a subtle nutty undertone to the pinwheels.

Tomato: – Sun-Dried Tomatoes: Concentrated, sweet-tangy tomatoes that provide intense flavor and chewy texture to the pinwheel filling.

Binding Ingredients:

Egg Wash: – Egg: Helps seal the pastry edges and creates a beautiful golden-brown shine when baked.

Flour: – All-Purpose Flour: Used for dusting the surface to prevent sticking and help roll out the pastry smoothly.

How to Bake Pesto Pinwheels with Flaky Layers

Step 1: Warm Up the Oven

Preheat the oven to 400°F (204°C). Cover a large baking sheet with parchment paper.

Step 2: Prepare the Pastry

Gently thaw the puff pastry on a surface dusted with flour. Use a rolling pin to stretch it into a rectangle measuring approximately 9″x16″.

Step 3: Add Delicious Toppings

• Sun-dried tomatoes
• Parmesan cheese

Leave a 1/2″ border around the edges.

Step 4: Roll and Seal

Carefully roll the pastry into a tight log. Use egg wash to seal the edge and keep the roll compact.

Step 5: Create Pinwheel Slices

Slice the log into 1/2″ thick pinwheels. Arrange them on the prepared baking sheet, spacing them apart to allow even cooking.

Step 6: Bake to Golden Perfection

Bake for 15-20 minutes until the pinwheels turn a beautiful golden brown. Let them cool for 10-15 minutes before serving to allow the filling to set and flavors to meld.

Tips for Rolling and Filling Pesto Pinwheels

• Flatten Perfectly: Use gentle, even pressure when rolling out puff pastry to prevent tearing and ensure uniform thickness.
• Chill for Crispness: Refrigerate the rolled log for 15 minutes before slicing to help maintain sharp, clean pinwheel edges.
• Prevent Sticking: Dust your work surface with flour and use a non-stick rolling pin for smooth pastry handling.
• Even Baking Trick: Rotate the baking sheet halfway through cooking to guarantee uniform golden-brown coloration.
• Cheese Pro Tip: Grate fresh parmesan just before using for maximum flavor and better melting properties.

Keeping Pesto Pinwheels Fresh for Later

• Refrigerate: Transfer cooled pinwheels into an airtight container. Store in the refrigerator for up to 3 days, keeping them fresh and delicious.
• Freezing: Wrap individual pinwheels tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1 month to preserve quality and taste.
• Reheating: Warm pinwheels in a preheated oven at 350°F for 5-7 minutes. Arrange on a baking sheet, ensuring they crisp up evenly without becoming soggy. Enjoy your perfectly restored appetizer straight from the oven.

Dips and Dishes to Pair with Pesto Pinwheels

• Pair with Crisp White Wine: Select a zesty sauvignon blanc or pinot grigio to complement the herbal pesto and rich parmesan flavors, cutting through the buttery pastry with refreshing acidity.
• Serve with Fresh Arugula Salad: Create a light side salad dressed with lemon vinaigrette to balance the richness of the pinwheels, adding a peppery contrast and bright, clean taste.
• Match with Charcuterie Board: Arrange prosciutto, salami, and olives alongside the pinwheels to enhance the Mediterranean-inspired appetizer, providing diverse textures and salty notes that harmonize with the sun-dried tomatoes.
• Complement with Sparkling Water: Add a splash of lemon or cucumber in a chilled sparkling water to cleanse the palate between bites, offering a light and refreshing accompaniment to the savory pastry rolls.

Ways to Customize Pesto Pinwheels

• Mediterranean Medley: Replace pesto with olive tapenade, add crumbled feta cheese, and sprinkle dried oregano for a Greek-inspired flavor profile.
• Prosciutto Pepper Pinwheels: Layer thin prosciutto slices and roasted red peppers alongside parmesan for a savory Italian-style appetizer with rich, complex notes.
• Spinach Artichoke Version: Swap pesto for creamy spinach artichoke spread, incorporate mozzarella cheese, and garnish with red pepper flakes for a tangy, creamy alternative that offers delicious vegetarian options.

Pesto Pinwheels Recipe

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4.9 from 12 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Pesto pinwheels blend Italian herb sauce with creamy cheese, rolled into delightful appetizer spirals. Crisp puff pastry delivers rich Mediterranean flavors guaranteed to impress guests at your next gathering.

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Ingredients

Scale 1x2x3x

Mains:

• 1 sheet puff pastry (½ package, thawed)
• ½ cup (130g) pesto (homemade or store-bought)
• 8 ounces (100g) sun-dried tomatoes (drained and chopped)

Cheese:

• ½ cup (56g) shredded parmesan

Binding/Coating:

• 1 egg (for egg wash)
• 1 tablespoon water

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Instructions

1. Warm the oven to 400°F (204°C) and line a large baking sheet with parchment paper, creating a non-stick surface for the delicate pastry.
2. Gently thaw the puff pastry on a lightly floured surface, then skillfully roll it out to create a rectangular shape measuring approximately 9 inches by 16 inches (22.86 centimeters by 40.64 centimeters).
3. Using a pastry brush, spread a generous layer of vibrant pesto across the entire surface of the rolled-out pastry, ensuring even coverage.
4. Sprinkle chopped sun-dried tomatoes and finely grated parmesan cheese over the pesto-covered surface, leaving a half-inch (1.27 centimeters) border around the edges to prevent overflow during rolling.
5. Carefully and tightly roll the pastry into a compact log, applying gentle pressure to maintain a consistent thickness.
6. Seal the exposed edge by brushing it with egg wash, which will help the pastry adhere and create a seamless closure.
7. Using a sharp knife, slice the log into half-inch (1.27 centimeters) thick pinwheels, revealing the beautiful spiral pattern.
8. Arrange the pinwheels on the prepared baking sheet, spacing them evenly to allow for proper air circulation and uniform baking.
9. Bake in the preheated oven for 15-20 minutes, watching for a golden-brown color that indicates perfect crispness.
10. Remove from the oven and let the pinwheels cool for 10-15 minutes, allowing them to set and develop a delightful texture before serving.

Notes

• Puff pastry works best when completely thawed but still cold, preventing sticky handling and ensuring crisp, flaky layers.
• Sun-dried tomatoes add intense, concentrated flavor that beautifully complements the herbal pesto and buttery pastry.
• Rolling technique matters: gently but firmly create a tight log to prevent unraveling during baking and maintain perfect pinwheel shape.
• Egg wash creates a gorgeous golden-brown exterior and helps seal the pastry’s edge, preventing unwanted unrolling.
• Space pinwheels at least 1-2 inches apart on the baking sheet to allow proper air circulation and even browning.
• Store leftover pinwheels in an airtight container for up to 2 days, reheating briefly in the oven to restore crispness.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 287 kcal
• Sugar: 1.5 g
• Sodium: 336 mg
• Fat: 22.5 g
• Saturated Fat: 7.2 g
• Unsaturated Fat: 13.5 g
• Trans Fat: 0 g
• Carbohydrates: 16.3 g
• Fiber: 1.4 g
• Protein: 8.9 g
• Cholesterol: 43 mg