These Sun-Dried Tomato Pesto Pinwheels are bursting with flavor! With creamy cheese and zesty sun-dried tomatoes all wrapped up in a soft tortilla, they make a perfect snack or appetizer.
They’re super easy to whip up, so I often make them for parties. You can even sneak a few before guests arrive—trust me, they won’t last long once people get a taste! 😄
Key Ingredients & Substitutions
Puff Pastry: This flaky treat forms the base for your pinwheels. If you can’t find puff pastry, you might try crescent roll dough, although the texture will differ slightly. Frozen dough is perfect when it’s thawed.
Sun-Dried Tomato Pesto: You can use store-bought for convenience, but making it fresh blends nicely with your tastes. For a spicy kick, try adding crushed red pepper flakes! If sun-dried tomatoes are unavailable, a roasted red pepper pesto could also work.
Cheese: I love using mozzarella for its stretchiness and Parmesan for its richness. If you’re dairy-free, a vegan cheese blend can work too. Just ensure it’s good for melting.
Herbs: Fresh basil or parsley adds a great flavor pop! You can replace fresh herbs with 1 teaspoon of dried herbs if that’s what you have on hand.
How Do I Achieve a Golden and Flaky Texture?
Getting that perfect golden-brown crust is easier than you’d think! The key steps involve rolling out the pastry and baking it well.
- Roll out your puff pastry on a lightly floured surface to avoid stickiness. This helps achieve a nice rise when baking.
- Don’t skip the egg wash! Brushing the top with beaten egg not only gives a beautiful shine but also helps the pastry brown nicely.
- Watch the timing in the oven. Bake until the pinwheels are puffed and golden; this usually takes about 15-18 minutes.
Trust me, taking care in these steps will lead to perfectly fluffy and crunchy pinwheels! Enjoy making these delicious snacks!
How to Make Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
- 1 sheet puff pastry (about 9×9 inches), thawed
- 1/3 cup sun-dried tomato pesto (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped sun-dried tomatoes (oil-packed, drained)
- 1 tablespoon chopped fresh basil or parsley (plus extra for garnish)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 25 minutes in total: 10 minutes for prep and about 15 minutes for baking. You’ll have delicious pinwheels ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures the pinwheels bake evenly and become perfectly golden. Line a baking sheet with parchment paper or a silicone baking mat so that they won’t stick.
2. Prepare the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry to create a roughly 10×10 inch square. This gives you enough space to layer in all the delicious ingredients!
3. Spread the Pesto:
Evenly spread the sun-dried tomato pesto over the entire surface of the puff pastry. Make sure to leave a small border at the edges so it can seal nicely when you roll it up.
4. Add the Cheese and Toppings:
Sprinkle the shredded mozzarella, grated Parmesan, chopped sun-dried tomatoes, and fresh herbs evenly over the pesto layer. A little sprinkle of salt and pepper here will make everything pop!
5. Roll It Up:
Starting from one edge, carefully roll the puff pastry into a tight log. This is where the pinwheels start to take shape!
6. Slice the Pinwheels:
Using a sharp knife, cut the rolled log into approximately 12 pinwheel slices, each about 1-inch thick. Be gentle so you don’t squish them!
7. Arrange on the Baking Sheet:
Place the pinwheels on the lined baking sheet, cut side down, allowing a bit of space between each for them to puff up while baking.
8. Add the Egg Wash:
Brush the tops of the pinwheels with the beaten egg. This will give them a lovely golden finish when baked.
9. Bake:
Put the baking sheet in your preheated oven and bake for 15-18 minutes, or until the pinwheels are puffy and golden brown. Keep an eye on them to prevent overbaking!
10. Cool and Garnish:
Remove the pinwheels from the oven and let them cool for a few minutes. Garnish with extra chopped fresh parsley or basil for a pop of color and flavor.
11. Serve:
Enjoy your pinwheels warm or at room temperature as a tasty appetizer or snack that’s sure to impress!
Enjoy making these delightful Sun-Dried Tomato Pesto Pinwheels! They are absolutely delicious!
Can I Use Different Types of Cheese?
Absolutely! While mozzarella and Parmesan work wonderfully, you can substitute with your favorites. Cheddar, gouda, or a vegan cheese blend can also be great options!
Can I Make These Pinwheels in Advance?
Yes! You can prepare the pinwheels up to the baking stage and refrigerate them for a few hours. When you’re ready to bake, just pop them in the oven straight from the fridge, adding an extra minute or two to the baking time if needed.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes until heated through for that freshly baked taste.
Can I Freeze These Pinwheels?
Yes! You can freeze the uncooked pinwheels before baking. Just slice them, lay them flat on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be baked directly from the freezer; just add a couple of extra minutes to the baking time.
