Pesto Pinwheels (The Easiest Party Trick You’ll Ever Learn)

Need a last-minute appetizer that looks fancy? These.

Puff pastry + pesto + cheese = golden, flaky spirals of joy. Five ingredients. One baking sheet. Everyone thinks you tried hard. You didn’t. That’s the beauty.

Ingredients

Makes 16 pinwheels.

• 1 sheet puff pastry, thawed
• ¼ cup pesto (store-bought or homemade)
• ½ cup shredded mozzarella or Parmesan
• 1 egg, beaten (for egg wash)
• 2 tablespoons sun-dried tomatoes or pine nuts (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

Step 2: Roll and Spread

1. Lightly flour a surface. Roll puff pastry into a 10×12-inch rectangle.
2. Spread pesto evenly over pastry, leaving a ½-inch border.

Step 3: Add Cheese

1. Sprinkle mozzarella over pesto. Add sun-dried tomatoes or pine nuts if using.

Step 4: Roll Tight

1. Starting from a long edge, roll pastry into a tight log.
2. Brush the edge with egg wash to seal. Chill log for 10 minutes (easier slicing).

Step 5: Slice and Bake

1. Slice log into ½-inch rounds. Place cut-side up on baking sheet.
2. Brush tops with egg wash. Bake 12-15 minutes until golden and puffed.

Step 6: Serve

1. Cool 5 minutes. Serve warm or at room temperature.

Summary

Prep Time: 10 minutes | Chill Time: 10 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Yield: 16 pinwheels

Difficulty: Easy

Storage Notes

Store Baked:

Keep in an airtight container for up to 2 days. Reheat at 350°F for 5 minutes to restore crispiness.

Freeze Unbaked:

Freeze sliced pinwheels on a tray, then transfer to a bag. Bake from frozen at 400°F for 15-18 minutes.

Make Ahead:

Roll the log up to 1 day ahead. Wrap tightly in plastic and refrigerate. Slice and bake when ready.

Flavor Swaps:

Try sun-dried tomato pesto, tapenade, or spicy red pepper spread instead of pesto.