Bruschetta Pinwheels

Looking for a delicious, easy to make party appetizer for any occasion? Try Bruschetta Pinwheels because they are perfect for a crowd! All you need are a handful of ingredients to make these colorful, crunchy finger foods.

Prep Time 30

Cook Time 20

Total Time 50

Servings pinwheels

Calories 110kcal

Ingredients

1 sheet puff pastry ½ package
2 tablespoons salted butter melted
1 bunch fresh basil about ¼ cup, chopped
7 oz. sun-dried tomatoes in extra-virgin olive oil drained and chopped
6 oz. parmesan cheese shredded

Instructions

Thaw the puff pastry in the refrigerator. This could take a few hours, depending on your puff pastry and how frozen solid it is.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Place the thawed puff pastry on a lightly floured surface. Using a rolling pin, roll it out a bit to flatten the tabs and make it thinner. It should be about 9"x16".
Brush the puff pastry with the melted butter, then sprinkle with the basil. Top the basil layer with the sun-dried tomatoes, then the parmesan. Be sure to leave about ½" on each side of the Puff Pastry so the filling won't fall out when you roll it up.
Roll the pinwheels, starting at the short end and rolling tightly toward the other short end. When almost completely rolled, seal with the egg wash.
Slice into ½" pinwheels with a serrated knife, and gently transfer them to the prepared baking sheet. (I like to use a rubber spatula to help lift them off the surface and onto the sheet pan.) Be sure to leave space between the pinwheels because they will expand as they bake.
Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown.
Let cool for 10-15 minutes, then enjoy!

Notes

This recipe originally appeared on Feast + West, where I contributed it.

Nutrition