Puff pastry pesto pinwheels are easy puff pastry appetizers made with only four ingredients: pastry, pesto, and two kinds of cheese! Make ahead and freeze for holiday parties!
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!
Notes
To store: Refrigerate leftover pinwheels 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.