These Sun-Dried Tomato Pesto Pinwheels are a fun and tasty snack! Made with cream cheese, sun-dried tomatoes, and fresh basil, they roll up into pretty spirals that are easy to grab.
They’re perfect for parties or a quick lunch. I love serving them on a platter—it’s like a colorful art piece while being delicious! Just roll, slice, and enjoy! 🎉
Key Ingredients & Substitutions
Puff Pastry: This is the base of your pinwheels, giving them a flaky texture. If you’re looking for a healthier option, you can use whole wheat pastry dough or even tortillas for a different take.
Sun-Dried Tomato Pesto: While store-bought is convenient, homemade pesto made with sun-dried tomatoes is fresh and vibrant! If you’re avoiding tomatoes, consider using a roasted red pepper spread instead for a unique flavor.
Cream Cheese: It adds creaminess to the pinwheels. If you’re dairy-free, you can use a vegan cream cheese alternative or even cashew cream for a nutty flavor.
Cheeses: Mozzarella adds stretch and gooeyness. You can swap it out for provolone, or for a sharper taste, use cheddar. Parmesan is optional, but it adds a nice touch; nutritional yeast gives a similar flavor for vegan options.
Fresh Basil: Fresh herbs brighten the dish. If basil is not available, you could use spinach or even arugula. Dried herbs aren’t as vibrant, but Italian seasoning could work in a pinch.
How Do You Get Perfectly Rolled Pinwheels?
The key to getting those beautiful pinwheels is in the rolling technique. Here’s how to do it right:
- Make sure the puff pastry is cold, but pliable. This will help it hold its shape as you roll.
- Spread your filling evenly, leaving about half an inch around the edges. Too much filling can cause spills.
- Start rolling tightly from one edge, keeping it as even as possible. A tight roll ensures a nice, round shape!
- Use a sharp knife to slice the roll into pinwheels. A clean cut will help prevent squishing the filling out.
Don’t worry if the first few aren’t perfect; practice makes it easier and gives you a chance to improve! Enjoy your cooking!
How to Make Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
- 1 sheet puff pastry (thawed if frozen)
- 1/3 cup sun-dried tomato pesto (store-bought or homemade)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1/4 cup fresh basil leaves, finely chopped
- 1 clove garlic, minced (optional)
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15-18 minutes to bake, so you’ll have delicious pinwheels ready in around 30 minutes! Perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This will make sure your pinwheels bake up nice and golden! Don’t forget to line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Filling:
In a small bowl, mix together the softened cream cheese with the sun-dried tomato pesto, minced garlic (if you’re using it), chopped basil, and a little salt and pepper. Blend until everything is nice and smooth.
3. Roll Out the Puff Pastry:
On a lightly floured surface, roll out the puff pastry sheet into a rectangle that’s about 12×9 inches. This gives you enough area to spread the filling and roll it up neatly.
4. Spread the Filling:
Evenly spread the cream cheese and pesto mixture over the puff pastry, but make sure to leave a small border along the edges. This helps keep the filling inside when you roll it.
5. Add the Cheeses:
Now sprinkle the shredded mozzarella and grated Parmesan on top of the filling, distributing it as evenly as you can. Cheese makes everything better!
6. Roll It Up:
Carefully roll the puff pastry tightly from one long edge to the other, creating a log shape. The tighter the roll, the nicer your pinwheels will look when sliced.
7. Slice the Pinwheels:
Using a sharp knife, slice the rolled log into 1-inch thick pinwheels. Be gentle to keep those slices nice and pretty!
8. Bake:
Place the pinwheels cut side up on your prepared baking sheet, making sure to leave some space between them. Bake for 15-18 minutes, or until they are golden brown and puffed up.
9. Garnish and Serve:
Once out of the oven, let the pinwheels cool for a few minutes. You can garnish them with fresh basil or parsley for a lovely touch. Serve them warm or at room temperature, and enjoy your flavorful sun-dried tomato pesto pinwheels!
Can I Use a Different Type of Cheese?
Absolutely! If you prefer a sharper flavor, you can substitute mozzarella with cheddar or gouda. For a creamier texture, try using ricotta. Feel free to mix and match according to your taste!
How Do I Store Leftovers?
Leftover pinwheels can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes until warmed through, or microwave for a few seconds. Enjoy them fresh again!
Can I Freeze These Pinwheels?
Yes, you can freeze the pinwheels before baking! Just slice them, arrange them on a baking sheet, and freeze until firm. Then, transfer them to a freezer bag. When you’re ready to bake, you can cook them from frozen—just add a few extra minutes to the baking time!
What Can I Serve with Sun-Dried Tomato Pesto Pinwheels?
These pinwheels are fantastic on their own, but you can serve them with a side of marinara sauce for dipping, a fresh salad, or charcuterie board items for a complete spread. They also pair wonderfully with white wine!