These sun-dried tomato pesto pinwheels are bursting with flavor! They’re rolled up with creamy cheese and fresh basil, making every bite a fun treat.
Honestly, they’re so easy to whip up! I love serving them at parties or just for a cozy movie night. Plus, they’re a hit with everyone—what’s not to love? 🌟
Key Ingredients & Substitutions
Puff Pastry: This flaky pastry is the star of the show! If you’re in a pinch, you can use crescent roll dough instead for a slightly different texture. Just roll it out flat before adding the filling.
Sun-Dried Tomato Pesto: This ingredient packs a punch! You can substitute it with regular basil pesto or a homemade mix of blended sun-dried tomatoes with olive oil, nuts, and spices if you prefer. It still keeps the flavor vibrant!
Cheese: I recommend using mozzarella for its melting qualities, but you can switch it up! Try goat cheese or feta for a tangy twist, or even vegan cheese alternatives for dairy-free options.
Cream Cheese: This adds creaminess to the filling. If you don’t have any on hand, you can replace it with sour cream or Greek yogurt for a nice tangy flavor.
Fresh Basil: Fresh is best, but if you don’t have it, dried basil works in a pinch—just use about 1/3 of the amount since dried herbs are more concentrated.
How Do You Roll the Perfect Pinwheels?
Rolling the pinwheels might seem tricky, but with a bit of practice, you’ll get the hang of it! Here are some tips to make it easier:
- Make sure your puff pastry is completely thawed; it should be pliable but cold.
- Spread your fillings evenly to avoid making the roll too thick or messy.
- When rolling, keep it tight but not overly so; this helps prevent the filling from spilling out during baking.
- Use a sharp knife to slice the log into even pieces. A serrated knife helps cut through the pastry without squishing it.
- Chill the rolled log for 10 minutes before slicing if you’re finding it hard to cut; this firms it up a bit and makes it easier to handle.
These tips will help you create beautiful and delicious pinwheels every time. Enjoy making these tasty bites!
Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
- 1 sheet puff pastry, thawed
- 1/2 cup sun-dried tomato pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons cream cheese, softened
- 1/4 cup fresh basil leaves, chopped
- 1 egg, beaten (for egg wash)
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15–20 minutes to bake. In total, you’re looking at about 30–35 minutes from start to finish, making it a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). While that’s heating up, you can get your baking sheet ready by lining it with parchment paper. This will help prevent your pinwheels from sticking.
2. Prepare the Puff Pastry:
Next, take your thawed puff pastry and unroll it onto a lightly floured surface. This helps keep it from sticking while you are working with it. Make sure it’s nice and smooth!
3. Spread the Pesto:
Now, grab your sun-dried tomato pesto and spread an even layer all over the puff pastry, but don’t forget to leave a small border around the edges. This ensures the filling stays inside when you roll it up.
4. Add the Cream Cheese:
Drop spoonfuls of softened cream cheese onto the pesto layer. Then, use a spatula or the back of a spoon to spread it out evenly over the pesto. This adds a creamy texture to the filling!
5. Layer on the Cheeses:
Time to sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the cream cheese. This cheesy goodness is what makes these pinwheels so delightful!
6. Add Fresh Basil:
Next, scatter your fresh chopped basil leaves on top of the cheese. The fresh herbs will add a lovely aroma and flavor to your pinwheels!
7. Roll It Up:
Now comes the fun part—carefully roll up the puff pastry lengthwise into a tight log, making sure all the delicious fillings are tucked inside as you go.
8. Slice into Pinwheels:
Using a sharp knife, slice the log into 1-inch thick pinwheels. Try to keep them all about the same thickness so they bake evenly!
9. Arrange on the Baking Sheet:
Place the pinwheels on your prepared baking sheet with a little space between each one. This helps them puff up nicely in the oven.
10. Brush with Egg Wash:
Lastly, brush the tops of the pinwheels lightly with the beaten egg. This gives them a beautiful golden color when they bake.
11. Bake Until Golden:
Bake the pinwheels in your preheated oven for 15–20 minutes, or until they are puffed and golden brown. The smell will be amazing!
12. Cool and Garnish:
Once baked, remove them from the oven and let them cool slightly. If you’d like, you can garnish with fresh parsley or basil for a lovely presentation!
13. Serve and Enjoy:
These delicious sun-dried tomato pesto pinwheels are best served warm. Dig in and enjoy the wonderful flavors!
Can I Use Whole Wheat Puff Pastry?
Absolutely! Whole wheat puff pastry is a great alternative if you’re looking for a healthier option. Just keep in mind that it may change the texture slightly, making it a bit denser, but the flavor will still be delicious!
How Can I Make These Pinwheels In Advance?
You can prepare the pinwheels up to the point of baking and then refrigerate them for a few hours or even overnight. Just make sure to cover them tightly with plastic wrap. When you’re ready to bake, add a few extra minutes to the baking time if they’re cold from the fridge.
What’s the Best Way to Store Leftovers?
Store any leftover pinwheels in an airtight container in the fridge for up to 3 days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
Can I Freeze the Pinwheels Before Baking?
Yes, you can! After slicing them, place the pinwheels on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be baked straight from frozen; just add a few extra minutes to the bake time!
