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