Description
These Pesto Puff Pastry Pinwheels are a quick and easy appetizer or snack made with just three ingredients. Flaky puff pastry is rolled with vibrant basil pesto and Parmesan cheese, then baked to golden perfection.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 3 tablespoons basil pesto
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet on a lightly floured surface.
- Spread the pesto evenly over the puff pastry, leaving a small border around the edges.
- Sprinkle Parmesan cheese evenly over the pesto.
- Starting from one long edge, roll the pastry tightly into a log.
- Wrap the log in plastic wrap and freeze for 15 to 20 minutes to firm up.
- Slice the log into 1/2-inch thick rounds and place them cut side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown and puffed, about 15 to 20 minutes.
- Let cool slightly before serving.
Notes
- Try using different types of pesto like sun-dried tomato or arugula for variety.
- Make ahead and freeze the rolled pastry log for quick baking later.
- Use a sharp knife to cut clean pinwheels for even baking.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 107
- Sugar: 0 g
- Sodium: 117 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 2 mg
