These Sun-Dried Tomato Pesto Pinwheels are a fun and tasty snack! They’re made with creamy cheese, flavorful sun-dried tomatoes, and zesty pesto, all rolled up in a tortilla.
They’re easy to make and perfect for parties or movie nights. I love serving them with a side of marinara sauce for dipping. Who can resist that cheesy goodness? 😋
Key Ingredients & Substitutions
Puff Pastry: This is the star of the show! Look for store-bought sheets, which are easy to work with. If you’re looking for a healthier option, you could use whole wheat tortillas instead, though the texture will be different.
Sun-Dried Tomatoes: For great flavor, go for oil-packed sun-dried tomatoes. They’re juicy and add depth. If you’re on a budget, look for dried tomatoes and hydrate them in warm water or olive oil for a similar effect.
Basil Pesto: While store-bought is convenient, homemade is fresher! Simply blend basil, garlic, nuts, and olive oil. If you’re nut-free, try sunflower seeds or omit them altogether. You can also swap basil pesto for a sun-dried tomato pesto for a bolder flavor.
Cheeses: Mozzarella gives that lovely stretch, but feel free to mix it with provolone for a sharper taste. Also, feta can provide an interesting twist if you like tangy flavors. For a dairy-free option, you can find plant-based cheese alternatives.
How Do I Roll and Slice Puff Pastry Perfectly?
Rolling and slicing puff pastry can be tricky! Here’s how to get it just right:
- Make sure your puff pastry is fully thawed but still cool to the touch – this keeps it from becoming too sticky.
- Lightly flour your surface when rolling out to prevent sticking. Roll into a square, about 10×10 inches.
- When rolling, apply even pressure and keep the edges tight for a uniform pinwheel. Start from one edge and roll gently to form a log.
- For cutting, use a sharp knife or a pizza cutter. This helps get clean, even slices without squishing the fillings.
- Slice in about 3/4 inch rounds for bite-sized treats. This will yield around 12 pinwheels.
With these tips, your pinwheels will look and taste amazing!
Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
- 1 sheet puff pastry, thawed
- 1/2 cup sun-dried tomatoes (preferably oil-packed), chopped
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Fresh parsley or basil leaves, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 15–18 minutes of baking time. Overall, you’re looking at around 30 to 35 minutes until your delicious pinwheels are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will get your oven nice and hot for baking the pinwheels. Also, line a baking sheet with parchment paper to make cleanup easier later on.
2. Prepare the Puff Pastry:
On a lightly floured surface, roll out the thawed puff pastry into a square that measures roughly 10×10 inches. Make sure it’s even, so the pinwheels cook uniformly.
3. Spread the Pesto:
Evenly spread the basil pesto over the puff pastry, but leave about a 1/2-inch border around the edges. This gives the filling something to stick to and prevents it from spilling out when you roll it up!
4. Add the Sun-Dried Tomatoes:
Sprinkle the chopped sun-dried tomatoes evenly over the layer of pesto, making sure to distribute them well for a tasty bite in every pinwheel.
5. Sprinkle the Cheeses:
Now, add the shredded mozzarella and grated Parmesan cheese over the top. Get generous with the cheese – it’s what makes these pinwheels so cheesy and delicious!
6. Roll It Up:
Carefully roll the puff pastry from one edge to the other, forming a tight log shape. This ensures that each slice has all the delicious fillings rolled up inside!
7. Slice the Pinwheels:
Using a sharp knife, cut the log into 12 equal slices. Each slice should be about 3/4 inch thick. This will give you perfect little pinwheels!
8. Arrange on Baking Sheet:
Place the pinwheels cut side down onto the prepared baking sheet, spacing them slightly apart. They’ll puff up while baking, so don’t place them too close together.
9. Egg Wash for a Golden Finish:
Brush the tops of the pinwheels lightly with the beaten egg. This will give them a beautiful golden color when baked.
10. Bake to Perfection:
Pop the baking sheet in the oven and bake the pinwheels for 15–18 minutes, or until they’re puffed up and golden brown. Keep an eye on them, as oven times can vary!
11. Cooling Time:
Once they’re baked, remove the pinwheels from the oven and let them cool slightly on the baking sheet. This helps them set a bit, making them easier to handle.
12. Garnish and Serve:
Finally, sprinkle some chopped fresh parsley or basil on top for a lovely garnish. Serve your Sun-Dried Tomato Pesto Pinwheels warm and enjoy every savory bite!
These pinwheels make for fantastic appetizers or snacks. Enjoy!
Can I Use Store-Bought Pesto?
Absolutely! Store-bought basil pesto is a convenient and time-saving option. Just make sure to choose a good quality brand for the best flavor.
Can I Make These Pinwheels Ahead of Time?
Yes! You can prepare the pinwheels in advance and store them in the refrigerator for up to a day before baking. Just cover them tightly with plastic wrap to prevent drying out.
How Should I Store Leftovers?
If you have any leftover pinwheels, store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes, or until warmed through and crisp.
What Can I Substitute for Puff Pastry?
If you’re looking for a lower-carb option, you can use whole wheat tortillas. Just be aware that the texture will differ and they won’t puff up like the pastry. You could also try using phyllo dough for a different style!
