You'll love the fusion of flaky puff pastry and rich Italian flavors in these Puff Pastry Pesto Pinwheels! This 4-ingredient recipe makes the easiest appetizer you can imagine! With the blend of aromatic basil pesto and buttery layers of puff pastry, these pinwheels promise to be a crowd-pleaser!
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Welcome to my latest easy puff pastry appetizer recipe! My recipes for Puff Pastry Spinach Artichoke Pinwheels and Puff Pastry Cranberry Brie Pinwheels and Cranberry Goat Cheese Pinwheels have all been popular (and devoured!)
Appetizers made with puff pastry like these Cranberry Walnut Beggars' Purses and Puff Pastry Pizza Tarts and Spinach Artichoke Puff Pastry Cups will make your holiday entertaining a breeze!
❤️ Why you'll love this recipe
- Puff pastry pinwheels are the easiest appetizer you can imagine! These pesto and cheese pinwheels are made with only four ingredients: puff pastry (regular or gluten-free), pesto sauce, Mozzarella, and Parmesan cheese.
- Quick and easy to make: even a novice cook can make these look professional!
- Light and crispy with lots of Italian flavors from aromatic pesto and cheese.
- Make them ahead and freeze!
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.
- puff pastry: Using store-bought puff pastry makes this appetizer recipe come together quickly. Butter puff pastry is sold in either a sheet (very convenient and you don't need to roll it out) or in a block. If you can source gluten-free puff pastry where you live, it also produces delicious results! See my notes below about gluten-free puff pastry brands.
- pesto sauce: You can use homemade pesto (5-minute Basil Pesto) or your favorite store-bought brand.
- cheese: melted mozza gives these pesto pinwheels an ooey-gooey texture, while parmesan adds bold flavor, making this a delicious combination.
🔪 Instructions
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- Thaw a sheet of puff pastry in the refrigerator overnight. Carefully unroll it into a square leaving it on the parchment paper it was wrapped in. If using the block-style puff pastry, roll it into a square about 10 inches (25 cm.) wide.
- Spread pesto sauce evenly over the pastry.
- Sprinkle with grated Mozzarella cheese, then Parmesan cheese.
- Roll tightly into a log, brush with melted butter, then wrap it in plastic wrap and refrigerate for 20 to 30 minutes. (Chilling the dough makes it easier to slice and makes flakier pastry.)
- Remove from the fridge and use a sharp or serrated knife to cut into slices about ½ inch (1.3 cm) thick.
- Place spiral-side up about 2 inches (5 cm) on a parchment paper-lined baking sheet.
- Bake until flaky, puffed, and golden brown, about 18 minutes at 375°F.
- Serve warm or at room temperature. Be prepared to watch them disappear!
🔁 Possible Variations
Keep the same Italian flavors, but change this recipe slightly by trying any of the following variations.
- Make Puff Pastry Prosciutto Pesto Pinwheels: Add thin overlapping slices of prosciutto over the pesto, then sprinkle with cheese and roll.
- Make Sun-dried Tomato and Pesto Pinwheels: Add finely chopped oil-packed sun-dried tomatoes to the basil layer before adding the cheese. These add a burst of robust flavor for a classic Italian pairing.
- Try Chicken Pesto Pinwheels: Add cooked shredded chicken on top of the pesto sauce before adding the cheese for an extra boost of protein.
👍🏼 Helpful Tips
If the puff pastry hasn't completely thawed when you unroll it, it may crack. Press it back together with the warmth from your fingers.
Take care not to overfill the pastry, but at the same time, spread the pesto and cheese right to the edges.
If you're using gluten-free puff pastry, handle it as little as possible. If it begins to tear or becomes limp, refrigerate it for 20 to 30 minutes to firm it up, then continue working with it.
❓Reader's Questions
There are a few brands that make gluten-free puff pastry. I use a locally-produced brand called BakeMyDay, available in Vancouver and on Vancouver Island. You can also search for GeeFree, Schaar, or Jus-Roll and use their store locater to find where it may be available near you.
Here are a few tips for working with gluten-free puff pastry. Following them will make it almost as easy to use as a brand like Pepperidge Farm!
Thaw the brick overnight in the fridge. The dough should be cool. If it becomes warm, refrigerate it for 20 to 30 minutes to help it firm up again.
Lightly roll out the entire brick. It may look like you should separate the layers, but don't. Handle it as little as possible.
Dust your work surface and the top of the pastry with a small amount of gluten-free flour. Roll out to slightly less than ¼ inch thick (3.5 to 5 mm.)
Chill or freeze for 10 to 15 minutes before baking for the flakiest pastry.
🍽 What to serve with puff pastry pinwheels
Serve these pinwheels on their own or as part of an appetizer assortment. You'll find lots of delicious easy-to-make choices in my collection of 25 Easy Finger Food Appetizers.
A few reader favorites!
- Parmesan or Pecorino Cheese with Hot Honey
- Air Fryer Bacon-Wrapped Dates
- Goat Cheese Stuffed Dates with Walnuts and Mint
- Mini Cheese Balls on a Pretzel Stick
⏰ Storage and make ahead instructions
To store: Refrigerate leftover pinwheels (is there such a thing?) in an airtight container.
To reheat: Reheat on a parchment paper lined baking sheet at 375°F. for just a few minutes.
Freeze it: It's best to freeze pinwheels after they have been baked. Cool completely then arrange in a single layer on a baking sheet and freeze. Transfer them to an airtight container and freeze for a month or more.
You can also freeze the unbaked log. Wrap it tightly, and freeze it in an airtight container. Thaw the log in the fridge overnight, then slice and bake as directed.
🗒 More easy appetizer recipes
- Easiest Ever Parmesan Crisps
- Air Fryer Thai Peanut Chicken Wings
- Easy Japanese Chicken Yakitori Skewers
- Easy Lemon Curd Fruit Dip
🌟Did you make this recipe?
When you make this recipe for pesto and mozzarella puff pastry pinwheels, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and have new recipes delivered straight to your inbox.
📖 Recipe
Puff Pastry Pesto Pinwheels
Ingredients
- 1 sheet puff pastry
- 3 tablespoons pesto sauce
- ½ cup Mozzarella cheese, grated
- ½ cup Parmesan cheese, grated
Instructions
- Thaw a sheet of puff pastry in the refrigerator overnight. Carefully unroll it into a square leaving it on the parchment paper it was wrapped in. If using the block-style puff pastry, roll it into a square about 10 inches (25 cm.) wide. See the tips in the post about working with gluten-free puff pastry.
- Spread pesto sauce evenly over the pastry.
- Sprinkle with grated Mozzarella cheese, then Parmesan cheese,
- Roll tightly into a log, brush with melted butter, then wrap it in plastic wrap and refrigerate for 20 to 30 minutes. (Chilling the dough makes it easier to slice.)
- Remove from the fridge and use a sharp or serrated knife to cut into slices about ½ inch (1.3 cm) thick.
- Place spiral-side up about 2 inches (5 cm.) on a parchment paper-lined baking sheet.
- Bake until flaky, puffed, and golden brown, about 18 minutes at 375°F. Serve warm or at room temperature. Be prepared to watch them quickly disappear!
Marj
So easy. I've made these three times now. They always turn out perfectly.