These Sun-Dried Tomato Pesto Pinwheels are a fun and tasty bite! With creamy cheese and zesty sun-dried tomatoes, they roll up into a good-looking snack that’s perfect for any gathering.
Making these pinwheels is super easy! I often make them for parties, but honestly, they disappear at home too. Who can resist such a yummy treat? Wrap them up for a quick lunch or share with friends—everyone will love them!
Key Ingredients & Substitutions
Puff Pastry: This is the star of the dish, providing a flaky and buttery texture. If you can’t find puff pastry, try using phyllo dough or even tortillas for a different twist!
Sun-Dried Tomatoes: These bring a tangy, concentrated flavor. You can substitute with roasted red peppers if you’re looking for a different taste or can’t find sun-dried tomatoes.
Pesto: The pesto adds great flavor. You can use homemade or store-bought. If you’re allergic to nuts, look for nut-free pesto or blend basil with olive oil instead.
Cheeses: Mozzarella is melty and mild, while Parmesan adds a nice salty flavor. You could use cheddar or a dairy-free alternative if you’re avoiding dairy.
How Can I Perfectly Roll and Cut the Pinwheels?
The rolling and cutting of the puff pastry is key for making perfect pinwheels. Start by rolling tightly to ensure they hold together during baking. Here are some tips:
- Make sure the pastry is chilled but not frozen; this helps keep the layers flaky when baking.
- Use a sharp knife to cut clean, straight edges, which makes the pinwheels look neat and pretty.
- Space the pinwheels about an inch apart on the baking sheet to allow for puffing during baking.
With these tips, your Sun-Dried Tomato Pesto Pinwheels will look as great as they taste!
Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
- 1 package (17.3 oz) puff pastry sheets, thawed
- 1/3 cup sun-dried tomatoes (oil-packed or rehydrated if dry), thinly sliced
- 1/2 cup pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped (plus extra for garnish)
- 1 teaspoon dried Italian seasoning or dried oregano
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of preparation time and around 15-18 minutes for baking. In total, you’ll have fresh, warm pinwheels ready to enjoy in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Roll Out the Puff Pastry:
Next, on a lightly floured surface, unfold your thawed puff pastry sheet into a nice rectangle. This will be the base for your delicious filling!
3. Spread the Pesto:
Using a spatula or the back of a spoon, spread the pesto evenly over the entire surface of the puff pastry, covering it nicely.
4. Add the Cheeses:
Sprinkle the shredded mozzarella and grated Parmesan evenly over the pesto layer. This cheesy goodness adds melty flavor to every bite!
5. Layer the Sun-Dried Tomatoes:
Now, distribute the thinly sliced sun-dried tomatoes over the cheese. They’ll add a wonderful tangy kick to the pinwheels.
6. Season It Up:
Sprinkle the fresh parsley and dried Italian seasoning (or oregano) over the filling. This will enhance the flavor perfectly!
7. Roll Up the Pastry:
Carefully, roll the puff pastry sheet tightly from one long edge to form a log shape. Take your time to keep it tight and even for beautiful pinwheels!
8. Slice into Pinwheels:
With a sharp knife, cut the log into approximately 1-inch thick pinwheels. This will give you that lovely swirl when baked!
9. Prepare for Baking:
Place each pinwheel flat on the prepared baking sheet, making sure to space them about 1 inch apart so they can puff up while baking.
10. Brush with Egg Wash:
To achieve a lovely golden color, brush the tops of the pinwheels with the beaten egg. This is what will make them shine!
11. Bake to Perfection:
Pop them in the preheated oven and bake for about 15-18 minutes, or until the pastry is beautifully golden brown and puffed.
12. Cool and Garnish:
Once out of the oven, let the pinwheels cool for a few minutes. If you like, garnish with a bit more fresh parsley for a touch of color.
13. Serve and Enjoy:
These tasty pinwheels are best served warm or at room temperature. Share them as a snack or appetizer—everyone will love them!
Enjoy these savory Sun-Dried Tomato Pesto Pinwheels that combine flaky pastry with rich pesto, melty cheese, and tangy sun-dried tomatoes!
Can I Use Store-Bought Pesto?
Absolutely! Store-bought pesto is a great time-saver and will still give your pinwheels fantastic flavor. Just make sure to choose one you enjoy, as it will be a key ingredient.
What Can I Substitute for Sun-Dried Tomatoes?
If you can’t find sun-dried tomatoes, roasted red peppers make a great alternative! They will add a different flavor profile but still keep the dish delicious.
How Do I Store Leftover Pinwheels?
Leftover pinwheels can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through and crispy again.
Can I Make These Ahead of Time?
Yes! You can prepare the pinwheels up to the baking step, cover them tightly, and refrigerate. When you’re ready to enjoy, just bake them straight from the fridge, adding a couple of extra minutes to the baking time.