• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Course » Appetizers & Snacks » Easy Puff Pastry Pesto Pinwheels

Easy Puff Pastry Pesto Pinwheels

By: Rosemary Published: July 23, 2022

Jump to Recipe Print Recipe

Easy thee-ingredient Puff Pastry Pinwheels made with pesto and shredded mozzarella cheese. The perfect snack or appetizer for parties, holidays, or any time you want flaky pastry with a savory filling.

Pesto pinwheels on a blue dish.

The pesto pinwheels are such an easy recipe that you can make with store bought pastry sheets or make your own puff pastry. It take a few steps more, but making homemade puff pastry is easier than you think!

Whichever you decide, these puff pastry pinwheels are a simple appetizer or snack. For this version, I made them with pesto and shredded cheese. You can use any kind of pesto you like so why not try my homemade basil pesto or sun-dried tomato pesto? Both are wonderful in these pinwheels.

Or, make them extra easy and use good-quality store-bought pesto. This makes it the perfect last-minute recipe when you need a quick appetizer for company, party, or holiday. They’re much better than store-bought frozen puff pastry party appetizers and almost as easy to make. With only three ingredients, you’ll have these in the oven in no time.

I just love the flaky pastry with the cheesy savory filling. So simple but so good!

Table of Contents

  • Ingredients
  • How to Make Them
  • Can puff pastry appetizers be made ahead of time?
  • Recipe Tips
  • More Recipes You Will Love
  • Easy Puff Pastry Pesto Pinwheels
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Ingredients

  • Puff pastry dough
  • Homemade pesto or store-bought
  • Shredded mozzarella cheese or you can use Gruyere or Fontina

How to Make Them

Roll out the puff pastry sheet and spread the pesto over the top.

Sprinkle the cheese evenly over the pesto and then roll up the pastry starting at a long end.

Place the roll on a baking sheet lined with parchment paper. Cover the pan with plastic wrap and chill the pastry for at least 30 minutes so it can firm up.

Once it’s chilled, slice the roll into 1/4″ slices and place them on the baking sheet. Bake them at 375°F for 20 to 25 minutes or until they are golden brown. Serve them warm from the oven.

Can puff pastry appetizers be made ahead of time?

Yes, you can refrigerate the pastry roll ahead of time and then slice and bake it later. It will keep in the refrigerator for a few days.

You can also slice the roll and freeze the individual pinwheels. Place them in a freezer container with wax paper separating the layers so they don’t stick. Freeze them for up to one month and then bake them as instructed. You don’t have to thaw them, but they will take a few minutes longer to bake if frozen.

Puff pastry pinwheels on a plate.

Recipe Tips

You can use any kind of pesto that you like for this recipe. This is an easy way to change up the flavors.

These are best eaten when they are baked. They will stay nice at room temperature for a few hours, but after some time they will start to soften.

Don’t skip the chilling step. For the best flaky pesto pinwheels, the butter need to be cold that way it creates those light and flaky layers.

I love the taste of these pesto puff pastry pinwheels. Light and flaky with a buttery flavor and that delicious pesto and cheese filling. The best party appetizer not only because they taste great, but are so easy, too. Enjoy!

5 pesto pinwheels on a blue plate.

More Recipes You Will Love

  • Zucchini Cream Cheese Pasta
  • Stuffed Puff Pastry Pockets with Prosciutto
  • Ricotta Spinach Tarts
  • Eggplant Parmesan Cheese Stacks
  • Meatballs with Parmesan Garlic Rice

Easy Puff Pastry Pesto Pinwheels

Rosemary Molloy
Easy thee-ingredient Puff Pastry Pinwheels made with pesto and shredded mozzarella cheese. The perfect snack or appetizer for parties and holidays.
No ratings yet
Prevent your screen from going dark
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Chilling Time 30 mins
Total Time 1 hr 5 mins
Course Appetizer, Snack
Cuisine Italian
Servings 12 pinwheels
Calories 69 kcal

Ingredients
 
 

  • 1 roll puff pastry
  • ⅓ cup pesto (homemade or store bought)
  • 1½ cups firm mozzarella shredded (or gruyere or fontina) (150 grams)

Instructions
 

  • Roll out the puff pastry and spread with the pesto, top evenly with the shredded cheese. Roll from the long end. Place on a parchment paper lined cookie sheet, cover with plastic and refrigerate for 30-60 minutes at least. This will firm it up so it is easier to cut and make it flakier when it bakes.
  • Pre-heat oven to 375F (190C).
  • Remove the roll from the fridge and slice into 1/4 inch slices (more or less) and place again on the cookie sheet, cut side up, bake for approximately 20-25 minutes or until golden brown. Serve immediately. Enjoy!

Notes

I used my Basil Pesto but I am sure you could use different types, such as Sun Dried Tomato Pesto or even a Zucchini Pesto.
These are best eaten when they are baked. They will stay nice at room temperature for a few hours, but after some time they will start to soften.
You can refrigerate the pastry roll ahead of time and then slice and bake it later. It will keep in the refrigerator for a few days.
You can also slice the roll and freeze the individual pinwheels. Place them in a freezer container with wax paper separating the layers so they don’t stick. Freeze them for up to one month and then bake them as instructed. You don’t have to thaw them, but they will take a few minutes longer to bake if frozen.

Nutrition

Calories: 69kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 152mgPotassium: 11mgFiber: 0.1gSugar: 0.4gVitamin A: 234IUCalcium: 82mgIron: 0.1mg
Keyword pesto appetizer, pesto pinwheels, pesto puff pastry appetizer, puff pastry appetizer
Tried this recipe?Let us know how it was!

Share

Share
Pin
Email

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.


    Appetizers, Appetizers & Snacks, Christmas, Easter, Fall/Winter, Holiday Appetizers & Side Dishes, Side Dishes, Snacks, Summer, Thanksgiving

    Related

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

    Most Popular

    pizza dough 3 rounds on parchment paper

    Best Pizza Dough

    puff pastry cut in half stacked.

    Quick & Easy Homemade Puff Pastry

    Homemade Potato Gnocchi

    Pieces of fudge on parchment paper.

    Old Fashioned Chocolate Fudge

    Sauce and pasta in a bowl with some on a fork.

    Authentic Bolognese Sauce

    5 stacked lemon cookies.

    Italian Lemon Cookies

    Filter By Date

    Readers Favorite Trending Recipes

    Ricotta cake on a glass cake stand.

    Italian Lemon Ricotta Cake

    pizza dough 3 rounds on parchment paper

    Best Pizza Dough

    puff pastry cut in half stacked.

    Quick & Easy Homemade Puff Pastry

    Homemade Potato Gnocchi

    Ingredients.

    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • Pasta
    • Pork

    Course.

    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish

    Browse.

    • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
    • Recipe Index
    Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
    Design by Pixel Me Designs