These Sun-Dried Tomato Pesto Pinwheels are a tasty snack that’s easy to make! Just roll up some delicious fillings in a tortilla, slice them up, and voilà—yummy bites!
Who doesn’t love a simple party treat? I always keep these on hand for when friends drop by. They’re quick, colorful, and sure to impress. Just don’t be surprised if they vanish quickly! 😄
Key Ingredients & Substitutions
Puff Pastry: This is the star of the dish! Store-bought puff pastry is super convenient, and I always keep some in my freezer. If you want a gluten-free option, look for gluten-free puff pastry at the store, or use corn tortillas for a different twist.
Sun-Dried Tomato Pesto: You can buy this at the store, but making your own lets you customize the flavors. If tomatoes aren’t your thing, consider using olive tapenade or roasted red pepper spread for a zesty alternative.
Cheese: Mozzarella brings great meltiness, while Parmesan adds a nice sharpness. Feel free to swap mozzarella for provolone or fontina. For a dairy-free version, vegan cheese can work too!
Fresh Parsley: This adds a pop of color and freshness. You can replace it with basil or spinach for a different herbal flavor. And if it’s winter time, dried parsley can work in a pinch!
How Do You Roll the Puff Pastry Without It Falling Apart?
Rolling the puff pastry into a log can be tricky if it’s warm. To ensure it doesn’t fall apart, keep these tips in mind:
- Make sure your pastry is completely thawed, but also cool to the touch. If it’s too soft, pop it in the fridge for about 15 minutes.
- When spreading the filling, try not to overload it; a thin even layer works best to maintain structure.
- As you roll, start at one edge and apply light pressure to keep everything tight but not so tight it squeezes out the filling.
- Seal the edge with a bit of water or the egg wash to keep the log from coming undone.
With these methods, your pinwheels should hold together beautifully! Enjoy your tasty creations!
Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
- 1 sheet puff pastry, thawed
- 1/3 cup sun-dried tomato pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 egg, beaten (for egg wash)
- Optional: pinch of red pepper flakes for a little heat
Time Estimate:
This recipe takes about 15 minutes of prep time and around 18 minutes of baking time. So, you’ll have delicious pinwheels ready to enjoy in about 35 minutes total. Perfect for a quick snack or last-minute party treat!
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. This will help your pinwheels bake evenly and make cleanup a breeze!
2. Roll Out the Pastry:
Take the thawed puff pastry and roll it out on a lightly floured surface. Aim for a square shape, roughly 10×10 inches. Don’t worry if it’s not perfect—just make sure it’s a good size so you can fit all the yummy fillings!
3. Spread the Pesto:
Evenly spread the sun-dried tomato pesto over the puff pastry. Use a spatula or the back of a spoon to get a nice even layer. This layer adds all the delicious flavors!
4. Add the Cheeses:
Next, sprinkle the shredded mozzarella and grated Parmesan cheese over the pesto. Make sure every bite gets some cheesy goodness!
5. Sprinkle the Extras:
If you’re using red pepper flakes for a little kick, sprinkle them on now. Then, add the chopped parsley to bring in some fresh flavor and color.
6. Roll It Up:
Now comes the fun part—rolling! Carefully roll the pastry into a tight log, starting from one edge. Keep it tight, but not so tight that the filling squeezes out. Seal the edge with a little water if needed.
7. Slice the Pinwheels:
Using a sharp knife, cut the log into 1/2 to 3/4 inch thick pinwheels. Place them on the prepared baking sheet, spacing them about 1 inch apart. This helps them bake evenly!
8. Brush with Egg Wash:
Brush the tops of the pinwheels with the beaten egg. This will make them look golden and shiny when baked. Yum!
9. Bake:
Pop the baking sheet in the oven and bake for 15-18 minutes. They should be puffed up and a beautiful golden brown when ready. Keep an eye on them—oven times may vary!
10. Cool and Garnish:
Once baked, remove the pinwheels from the oven and let them cool slightly on the baking sheet. Before serving, sprinkle a bit more fresh parsley for a lovely garnish.
Enjoy your lovely sun-dried tomato pesto pinwheels! They are perfect as appetizers or snacks, warm and flaky with vibrant flavors. Your guests will love them!
Can I Use Store-Bought Puff Pastry?
Absolutely! Store-bought puff pastry is convenient and works perfectly for this recipe. Just make sure to thaw it completely before rolling it out for the best results.
Can I Make These Pinwheels Ahead of Time?
Yes, you can prepare the pinwheels a day in advance. Just slice and assemble them, then store them in the fridge covered with plastic wrap. Bake them just before serving for that fresh-out-of-the-oven taste!
How Do I Store Leftover Pinwheels?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
Can I Customize the Fillings?
Definitely! Feel free to experiment with different ingredients. Try adding cooked spinach, feta cheese, olives, or even a spicy cheese blend for a unique twist. Just be mindful of the moisture content to keep the pinwheels flaky!
