There’s something about puff pastry that feels instantly fancy, right? These Pesto Pinwheels are one of my go-to appetizers when I want to impress without the stress. Buttery, flaky layers wrapped around vibrant pesto, tangy sun-dried tomatoes, and melty cheese? Say less. They look gourmet, taste divine, and secretly take very little effort.

I first made these on a whim for a wine night with my girls and let me tell you – they disappeared in seconds. Since then, they’ve become a staple at everything from baby showers to lazy weekend snacks. You can prep them ahead, freeze them, or devour them fresh out of the oven. Honestly, they’re that versatile.

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Key Ingredients in Pesto Pinwheels

Puff Pastry: The buttery, flaky foundation. It bakes up beautifully and holds all the yummy fillings.
Pesto: This is the flavor bomb. Whether store-bought or homemade, pesto brings herby, garlicky goodness.
Sun-Dried Tomatoes: Adds a tangy, slightly sweet punch. They balance the richness of the cheese and pesto.
Mozzarella Cheese: Melts to perfection. It gives that satisfying stretch when warm.
Parmesan Cheese: Adds a salty, nutty flavor that complements the pesto beautifully.
Egg Wash: For that glossy, golden finish. Makes them look as good as they taste!

Flaky pesto pinwheels with melted cheese and sun-dried tomatoes, arranged on a white plate.

How to Make Pesto Pinwheels

Thaw & Roll: Start by thawing one sheet of puff pastry and laying it on a floured surface.
Spread the Love: Slather on the pesto. Don’t be shy—it’s the star of the show.
Top It Off: Sprinkle on chopped sun-dried tomatoes, mozzarella, and Parmesan.
Roll & Chill: Roll it tightly into a log. Wrap in plastic and chill for 30 minutes (this helps keep the shape when slicing).
Slice & Bake: Slice into ½-inch rounds, place on a parchment-lined baking sheet, brush with egg wash, and bake at 400°F (200°C) for 20–25 minutes.

Variations

Swap pesto for sun-dried tomato tapenade or olive tapenade.
Use goat cheese instead of mozzarella for a tangier bite.
Add finely chopped spinach or cooked bacon for extra flavor.
Try different cheese blends like provolone or fontina.

Pairings

Serve with a chilled white wine like Sauvignon Blanc.
Pair with a light arugula salad with lemon vinaigrette.
Set next to a charcuterie board as the warm element.

Serving Suggestions

Perfect for brunch spreads, picnics, and holiday gatherings.
Pack them in lunchboxes for a fancy snack.
Serve warm with a side of marinara sauce for dipping.

Common Mistakes to Avoid

❌ Not chilling the rolled pastry – makes slicing messy.
❌ Overstuffing – leads to bursting during baking.
❌ Skipping the egg wash – you’ll miss that beautiful golden color.
❌ Baking at too low a temperature – pastry won’t puff properly.

Tips and Tricks

✅ Use parchment paper to make cleanup a breeze.
✅ Chill the pinwheel log before slicing – it holds shape better.
✅ Use a serrated knife for clean cuts.
✅ Store leftovers in an airtight container and reheat in the oven.
✅ Make ahead and freeze—just bake from frozen, adding a few extra minutes.

Final Thoughts

These Pesto Pinwheels are the ultimate crowd-pleaser. They’re buttery, cheesy, herby, and incredibly simple to make. Whether you’re hosting a party, contributing to a potluck, or just craving a savory snack—this recipe has your back. They look impressive, taste incredible, and trust me, everyone will ask you for the recipe.

Pesto Pinwheels

Bellina Groschen

Flaky puff pastry rolled with pesto, sun-dried tomatoes, and cheese, sliced into pinwheels. Perfect as an appetizer or snack!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Appetizer

Cuisine Italian

Servings 24 pinwheels

Calories 150 kcal

Ingredients

1 sheet puff pastry thawed
1/4 cup pesto
1/2 cup sun-dried tomatoes drained and chopped
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg beaten (for egg wash)

Instructions

Unroll the puff pastry on a lightly floured surface.
Spread pesto evenly over the puff pastry.
Sprinkle sun-dried tomatoes, mozzarella cheese, and Parmesan cheese over the pesto.
Roll the puff pastry tightly into a log. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 400°F (200°C). Slice the log into 1/2-inch thick pinwheels. Place pinwheels on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 20-25 minutes, or until golden brown.

Notes

You can substitute other cheeses like provolone or cheddar.

Add other fillings like spinach or cooked bacon.

For a spicier kick, add a pinch of red pepper flakes.

Be sure to roll the pastry tightly to prevent gaps.

Serve them warm for best flavor.

Make a double batch—they disappear fast!

Nutritional Information (per serving)

Calories: 150

Fat: 10g

Carbs: 12g

Protein: 5g

The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.

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