Pesto Pinwheels with Sun-Dried Tomatoes Recipe You’ll Love
When I first made these Pesto Pinwheels with Sun-Dried Tomatoes, I knew they were going to be a new favorite. They are incredibly simple to put together, yet they look so impressive on a platter.
The combination of flaky, buttery pastry with savory pesto and sweet, chewy sun-dried tomatoes is just fantastic.
They disappear so quickly whenever I serve them! If you enjoy easy and delicious appetizers like this, you might also want to explore our guide for a Roasted Red Pepper Rigatoni Recipe.
What You’ll Need for This Recipe
Gathering your ingredients is the first step to creating these delightful bites. Each component plays a key role in building the final flavor and texture.
- 1 sheet of puff pastry: Make sure it’s fully thawed. Using a quality, all-butter puff pastry will give you the flakiest, most delicious results.
- 1/2 cup pesto: You can use a good store-bought brand to save time, or make your own for a fresher flavor.
- 1/3 cup sun-dried tomatoes in oil, chopped: These add a wonderful tangy sweetness and a pleasant chewy texture. Draining them well prevents the pastry from getting soggy.
- 1/2 cup grated Parmesan cheese: For the best flavor and melt, grate your own from a block. The pre-shredded kind often has anti-caking agents that affect texture.
- 1 large egg, beaten: This is for the egg wash, which gives the pinwheels their beautiful golden-brown, shiny finish.
Note: This recipe yields approximately 12-15 pinwheels.
How Long Will This Recipe Take?
This appetizer comes together surprisingly fast, making it perfect for last-minute guests or a quick snack craving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Equipment You’ll Need
You don’t need any fancy gadgets for this recipe, just a few kitchen basics.
- Baking Sheet: To bake the pinwheels evenly.
- Parchment Paper: Prevents the pinwheels from sticking and makes cleanup a breeze.
- Sharp Knife: Essential for clean, neat slices.
- Pastry Brush: For applying the egg wash to get that golden finish.
- Rolling Pin: To gently even out the puff pastry sheet if needed.
How to Make Pesto Pinwheels with Sun-Dried Tomatoes Recipe?
Making these pinwheels is a straightforward process that even beginner cooks can master. By following these simple steps, you’ll have a tray of beautiful and delicious appetizers ready in no time. The key is to work with a properly thawed but still cold puff pastry for the best results.
Prepare Your Workspace and Pastry
First things first, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly flour your work surface and carefully unroll your thawed puff pastry sheet on top. If the pastry feels too soft or sticky, pop it back in the fridge for 10 minutes to firm up.
Layer the Delicious Fillings
Now for the fun part. Using the back of a spoon or a spatula, spread the pesto evenly over the entire surface of the puff pastry, leaving a tiny border along one long edge. This will help seal the roll. Next, sprinkle the chopped sun-dried tomatoes and the freshly grated Parmesan cheese evenly over the pesto.
Roll, Slice, and Bake to Perfection
Starting from the long edge opposite the clean border, tightly roll the pastry into a log. Use a sharp knife to slice the log into 1-inch thick rounds. Place each pinwheel flat on the prepared baking sheet, leaving some space between them. Brush the tops and sides with the beaten egg and bake for 15-20 minutes, or until puffed and golden brown.
My Top Tips for Even Better Pinwheels
After making these countless times, I’ve picked up a few tricks that really take them to the next level. I hope these personal tips help you make the absolute best pinwheels possible.
- Chill Before Slicing: For perfectly round pinwheels that don’t get squished, I always wrap the log in plastic wrap and chill it in the freezer for 10-15 minutes. This firms everything up and makes slicing much cleaner.
- Don’t Overload the Fillings: It’s tempting to add extra pesto or cheese, but I’ve found that this can cause the filling to ooze out during baking and make the pinwheels greasy. A thin, even layer is all you need.
- Use Oil-Packed Tomatoes: I prefer sun-dried tomatoes packed in oil over the dry-packed variety. They are more tender and flavorful, adding moisture and richness to the filling. Just be sure to drain them well.
- Score the Edges: Before rolling, I sometimes lightly score the edges of the pastry with a knife. This seems to help them puff up even more, creating a flakier texture.
Fun Variations to Try
One of the best things about this recipe is how adaptable it is. Feel free to get creative and switch things up based on what you have on hand or what flavors you love. These are great starting points for your next batch of easy dinner recipes.
- Spicy Kick: Add a pinch of red pepper flakes along with the Parmesan cheese for a little bit of heat.
- Meaty Version: Add a layer of thinly sliced prosciutto or salami over the pesto before adding the other toppings.
- Go Greek: Swap the pesto for olive tapenade and add crumbled feta cheese and chopped Kalamata olives.
- Dairy-Free: Use a vegan puff pastry, a dairy-free pesto, and a sprinkle of nutritional yeast instead of Parmesan.
How to Serve Pesto Pinwheels
These versatile bites can be served in many ways, making them suitable for almost any occasion. They are wonderful on their own but also pair nicely with other dishes.
- Serve them warm from the oven on a platter as a simple appetizer.
- Pair them with a simple green salad for a light lunch.
- Add them to a charcuterie or cheese board for extra texture and flavor. For dessert, our Berry Blast Smoothie with Flaxseed would be a perfect complement.
- Dip them in warm marinara sauce or a creamy garlic aioli.
Calories Count
Here is an approximate nutritional breakdown per pinwheel. Please note that this can vary based on the specific ingredients used.
- Calories: 150 kcal
- Carbohydrates: 10g
- Protein: 3g
- Fat: 11g
- Sodium: 200mg
- Cheese: 2g
How to Store the Pinwheels
Proper storage will keep your pinwheels tasting fresh, whether you’re making them ahead of time or saving leftovers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispness, place them in a 350°F (175°C) oven or an air fryer for 3-5 minutes.
- You can freeze unbaked pinwheels by placing them on a baking sheet until solid, then transferring them to a freezer bag for up to 2 months. Bake directly from frozen, adding 5-7 minutes to the baking time.
Why You’ll Love This Recipe
There are so many reasons to fall in love with these simple yet elegant appetizers.
- Incredibly Easy: With just a few ingredients and simple steps, anyone can make these impressive bites.
- Perfect for Parties: They can be made ahead of time, making party prep much less stressful.
- Crowd-Pleasing Flavor: The combination of savory pesto, tangy tomatoes, and flaky pastry is a guaranteed hit.
- Highly Versatile: You can easily customize the fillings to suit your taste or what you have in the fridge.
Pesto Pinwheels with Sun-Dried Tomatoes Recipe
Ingredients
Method
- First things first, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Lightly flour your work surface and carefully unroll your thawed puff pastry sheet on top. If the pastry feels too soft or sticky, pop it back in the fridge for 10 minutes to firm up.
- Now for the fun part. Using the back of a spoon or a spatula, spread the pesto evenly over the entire surface of the puff pastry, leaving a tiny border along one long edge. This will help seal the roll. Next, sprinkle the chopped sun-dried tomatoes and the freshly grated Parmesan cheese evenly over the pesto.
- Starting from the long edge opposite the clean border, tightly roll the pastry into a log. Use a sharp knife to slice the log into 1-inch thick rounds. Place each pinwheel flat on the prepared baking sheet, leaving some space between them. Brush the tops and sides with the beaten egg and bake for 15-20 minutes, or until puffed and golden brown.