I’ve always loved finding little bites that are packed with flavor but still easy to make. When I tried these Pesto Pinwheels with Sun-Dried Tomatoes Recipe, I was instantly hooked. They are crispy on the outside, soft on the inside, and bursting with fresh, herby goodness.
Making them feel more like an enjoyable craft than cooking. Today, I’m excited to share my version so you can enjoy these at your next gathering or just as a fun snack at home, especially if you already enjoy comfort-style dishes like the easy slow cooker birria recipe.
Ingredients
Here’s everything you’ll need to make these pinwheels perfect every time. I’ll also share why I prefer some ingredients over others.
- Puff pastry sheets – 2 sheets, thawed
I use fresh puff pastry from the refrigerated section, never frozen directly, for the best flakiness. - Basil pesto – 1/3 cup
Homemade or store-bought works, but fresh-tasting pesto gives the brightest flavor. - Sun-dried tomatoes – 1/3 cup, chopped
I choose oil-packed sun-dried tomatoes because they’re softer and more flavorful than dry-packed ones. - Mozzarella cheese – 1 cup, shredded
Grating fresh mozzarella makes a creamier melt than pre-shredded store varieties. - Parmesan cheese – 1/4 cup, grated
I always grate Parmesan myself; it adds a sharper, nuttier flavor than pre-grated. - Egg – 1, beaten (for egg wash)
This gives the pinwheels a shiny golden finish without adding extra calories. - Salt and pepper – to taste
Optional, but I like a light sprinkle of sea salt to enhance all flavors.
Note: several servings
Variations
You can easily tweak this recipe to fit your taste or dietary needs.
- Dairy-free: Use a plant-based cheese and vegan puff pastry.
- Gluten-free: Substitute with a gluten-free puff pastry sheet.
- Flavor boosters: Add roasted red peppers, caramelized onions, or a sprinkle of chili flakes for extra depth.
- Protein-packed: Include cooked, finely chopped chicken or turkey for a heartier snack, similar to how rich flavors are built in dishes like the savory short rib ragu recipe.
Cooking Time
I like recipes that are quick but impressive. Here’s how long this one takes:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
Using the right tools makes the process smoother:
- Baking sheet – for even baking.
- Parchment paper – prevents sticking and makes cleanup easy.
- Rolling pin – to slightly smooth puff pastry if needed.
- Knife or pizza cutter – to slice pinwheels evenly.
- Small bowl – for whisking the egg wash.
How to Make Pesto Pinwheels with Sun-Dried Tomatoes
Prepare the Puff Pastry
First, thaw your puff pastry sheets according to package instructions. Lightly flour your surface and roll the sheets into rectangles if needed. This ensures even layers and easy rolling.
Spread the Pesto
Spread a thin, even layer of basil pesto over each puff pastry sheet. I like to leave a small border around the edges so the filling doesn’t ooze out while baking.
Add Cheese and Tomatoes
Sprinkle shredded mozzarella and grated Parmesan over the pesto. Then scatter chopped sun-dried tomatoes evenly. I find pressing the toppings lightly helps them stick during rolling.
Roll and Slice
Carefully roll the pastry lengthwise into a tight log. Chill the log for 10–15 minutes—it makes slicing much cleaner. Then cut into 1-inch pinwheels with a sharp knife or pizza cutter.
Apply Egg Wash
Brush each pinwheel with the beaten egg to get a golden, glossy finish. Don’t skip this step; it makes the pinwheels look bakery-worthy.
Bake to Perfection
Place pinwheels on a parchment-lined baking sheet, leaving a little space between each. Bake at 400°F (200°C) for 18–20 minutes or until golden and puffed. I usually watch the last 5 minutes closely to avoid over-browning.
Additional Tips for Making this Recipe Better
I’ve made these pinwheels multiple times, and a few tricks really help:
- I always chill the rolled log before slicing—it prevents squishing.
- For extra crispiness, I lightly brush the sides of the pinwheels with olive oil.
- If your puff pastry feels sticky, a little dusting of flour helps without altering taste.
- Make sure sun-dried tomatoes are evenly distributed so every bite has flavor.
How to Serve Pesto Pinwheels with Sun-Dried Tomatoes
These pinwheels look as good as they taste. Serve them on a platter garnished with fresh basil leaves or a sprinkle of Parmesan. I like pairing them with a small bowl of marinara or balsamic glaze for dipping. They’re perfect for brunch, parties, or as a snack while watching a movie.
Nutritional Information
Here’s a quick overview of the key nutrition facts per serving:
- Calories: 210
- Protein: 6g
- Carbohydrates: 15g
- Fat: 15g
These are approximate values, but it gives an idea of how satisfying these little bites are.
Make Ahead and Storage
Storing
Pinwheels can be stored in an airtight container at room temperature for up to 2 days. I usually store them in the fridge if I want them to last a bit longer.
Freezing
You can freeze uncooked pinwheels on a baking sheet, then transfer to a freezer bag. They’ll keep up to 1 month. I love this trick for busy days.
Reheating
Reheat in the oven at 350°F (175°C) for 5–8 minutes. I avoid the microwave—it makes them soggy.
Why You’ll Love This Recipe?
These Pesto Pinwheels aren’t just tasty; they have several perks:
- Quick and easy: They come together in less than 40 minutes.
- Versatile: Perfect as appetizers, snacks, or party treats.
- Customizable: You can switch up cheeses, add veggies, or make them protein-rich.
- Crowd-pleaser: Every bite has flavor, making them a hit with both kids and adults.
- Make-ahead friendly: Prep ahead and bake right before serving.
Pesto Pinwheels with Sun-Dried Tomatoes
Ingredients
Method
- First, thaw your puff pastry sheets according to package instructions. Lightly flour your surface and roll the sheets into rectangles if needed. This ensures even layers and easy rolling.
- Spread a thin, even layer of basil pesto over each puff pastry sheet. I like to leave a small border around the edges so the filling doesn’t ooze out while baking.
- Sprinkle shredded mozzarella and grated Parmesan over the pesto. Then scatter chopped sun-dried tomatoes evenly. I find pressing the toppings lightly helps them stick during rolling.
- Carefully roll the pastry lengthwise into a tight log. Chill the log for 10–15 minutes—it makes slicing much cleaner. Then cut into 1-inch pinwheels with a sharp knife or pizza cutter.
- Brush each pinwheel with the beaten egg to get a golden, glossy finish. Don’t skip this step; it makes the pinwheels look bakery-worthy.
- Place pinwheels on a parchment-lined baking sheet, leaving a little space between each. Bake at 400°F (200°C) for 18–20 minutes or until golden and puffed. I usually watch the last 5 minutes closely to avoid over-browning.
Notes
- I always chill the rolled log before slicing—it prevents squishing.
- For extra crispiness, I lightly brush the sides of the pinwheels with olive oil.
- If your puff pastry feels sticky, a little dusting of flour helps without altering taste.
- Make sure sun-dried tomatoes are evenly distributed so every bite has flavor.
