Pesto Pinwheels with Sundried Tomatoes

If you want a colorful, crunchy appetizer to make and share, these Pesto Pinwheels are perfect for you! All you need are fresh pesto, sun-dried tomatoes, parmesan and a few more ingredients to make this delicious puff pastry appetizer that’s great for sharing.

Prep Time 30

Cook Time 20

Total Time 50

Servings pinwheels

Calories 110kcal

Ingredients

1 sheet puff pastry ½ package, thawed
½ cup pesto homemade or store-bought (130g)
8 oz. sun-dried tomatoes drained and chopped (100g)
½ cup shredded parmesan 56g
1 egg for an egg wash
1 tablespoon water

Instructions

Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
Thaw the puff pastry, and place it on a floured surface. Use a rolling pin to 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 pesto. Sprinkle on the sun-dried tomatoes, then the parmesan. Be sure to leave about ½" border on each side of the pastry so the filling won't fall out when you roll it up.
Roll the pinwheels slowly, and when completely rolled, seal with the egg wash.
Slice into 1/2" pinwheels, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels.
Bake at 400°F for 15-20 minutes, or until the tops are golden brown.
Let cool for 10-15 minutes, then enjoy!

Notes

How to store: Store leftover pinwheels in an airtight container in the refrigerator for 2-3 days.

The flaky puff pastry will not be as crisp after storing in the fridge, but you can heat it up in a toaster oven or an air fryer crisp it back up.

Nutrition