Description
A delicious, bite-sized appetizer that combines the bright flavors of basil pesto, tangy sun-dried tomatoes, and melty cheeses, all wrapped in golden, flaky puff pastry. Perfect for parties, brunches, or a cozy snack, these pinwheels are simple to make yet impressive to serve.
Ingredients
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1 sheet puff pastry, thawed
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1/2 cup basil pesto
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1/3 cup sun-dried tomatoes, finely chopped
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 egg, beaten (for egg wash)
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Fresh basil leaves for garnish (optional)
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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On a lightly floured surface, roll out the puff pastry sheet to smooth out any creases and form an even rectangle about 10×12 inches.
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Spread the basil pesto evenly over the puff pastry, leaving a 1/2-inch border along the edges.
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Sprinkle the chopped sun-dried tomatoes over the pesto, then add the shredded mozzarella and Parmesan cheese. Lightly dust with garlic powder.
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Starting at one long side, roll the pastry into a tight log. Slice the log into 1-inch pinwheels using a sharp knife.
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Place the pinwheels on the prepared baking sheet, spacing them about 1 inch apart.
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Brush the tops of each pinwheel with the beaten egg to achieve a golden finish.
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Bake in the preheated oven for 15–18 minutes, or until the pinwheels are puffed and golden brown.
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Allow the pinwheels to cool slightly before serving, then garnish with fresh basil leaves if desired.
Notes
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Thaw puff pastry in the refrigerator for a few hours or overnight for best results.
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Use high-quality pesto for maximum flavor, or make your own for a fresher taste.
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Pinwheels can be made ahead and baked just before serving, or frozen unbaked for future use.
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Adjust the filling to taste—experiment with different cheeses or add finely chopped vegetables for variation.
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Serve warm or at room temperature, with a side of extra pesto or marinara for dipping.
- Prep Time: 15 minutes
- Cook Time: 18 minutes