These Sun-Dried Tomato Pesto Pinwheels are delicious bites of flavor! Rolled up with cream cheese and a tasty pesto, they’re perfect for snacking or parties.
Honestly, they’re super easy to make, and I love seeing them disappear at gatherings. Who can resist those bright colors and yummy taste? They’re an instant hit! 🌟
Key Ingredients & Substitutions
Puff Pastry: This is the base of your pinwheels. I love using store-bought for convenience, but you can also make your own if you’re feeling adventurous. If you don’t have puff pastry, try using crescent dough for a different texture.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add a wonderful flavor. If you only have dry sun-dried tomatoes, you can soak them in warm water or broth for about 30 minutes before using. You can also swap them out with roasted red peppers for another twist!
Basil Pesto: You can buy pesto, or make it at home with fresh basil, garlic, olive oil, nuts, and cheese. For a dairy-free option, use nutritional yeast instead of cheese in your homemade pesto.
Cream Cheese: It adds creaminess, but if you’re looking for a lighter option, try Greek yogurt or a vegan cream cheese alternative. I’ve even used ricotta, which gives a nice texture!
Cheeses: Mozzarella and Parmesan are great here, but you can also use goat cheese for a tangy flavor. If you have a dairy allergy, vegan cheese blends work well too.
How Do I Roll Pinwheels Without Making a Mess?
Rolling the pinwheels can be tricky, but with the right steps, you’ll have neat rolls. Start with a floured surface to prevent sticking. When spreading the filling, keep it to about 1/4 inch from the edges; this helps seal it better when rolling.
- Roll tightly from the longer edge to get uniform pinwheels.
- Use a sharp knife for cutting; a serrated knife works well for cleaner cuts.
- If the dough feels sticky, you can chill it for about 10 minutes in the fridge before cutting.
These tips will help you make perfect pinwheels every time, and everyone will love your snack creation! Enjoy your cooking! 😊
How to Make Sun-Dried Tomato Pesto Pinwheels
Ingredients You’ll Need:
For the Pinwheels:
- 1 sheet puff pastry (thawed if frozen)
- 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped)
- 1/3 cup basil pesto (store-bought or homemade)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1-2 tablespoons fresh parsley, chopped (for garnish)
- 1/4 teaspoon black pepper
- Optional: 1 clove garlic, minced (for extra flavor in the filling)
Time Needed:
This dish takes about 30 minutes in total. You’ll spend about 10 minutes prepping the ingredients and rolling everything up, and then 15-18 minutes baking. Plus, a few minutes to cool before serving. Simple and quick!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it heats, line a baking sheet with parchment paper to prevent sticking and make cleaning up easy.
2. Mix the Filling:
In a mixing bowl, combine the softened cream cheese and basil pesto. If you’re using garlic, add it here! Mix everything until it’s smooth and well combined. Sprinkle in the black pepper to taste for a little kick.
3. Roll Out the Puff Pastry:
On a lightly floured surface, roll out the puff pastry into a rectangle about 10×12 inches. This gives you enough surface area to work with for spreading the filling.
4. Spread the Filling:
Evenly spread the cream cheese mixture over the rolled-out puff pastry, covering it fully. Then, sprinkle the chopped sun-dried tomatoes on top, followed by an even layer of shredded mozzarella and grated Parmesan cheese.
5. Roll it Up:
Starting from the longer edge, carefully roll the pastry into a tight log. This helps the pinwheels hold their shape when sliced. Use your hands to help with the rolling, and press gently to seal the edges.
6. Cut the Pinwheels:
Using a sharp knife, slice the rolled log into 12 equal pinwheels. Try to keep each piece around the same thickness for even cooking.
7. Bake:
Place the pinwheels on the prepared baking sheet, cut side up, leaving about an inch between them. Bake in your preheated oven for about 15 to 18 minutes, or until the pastry is golden and puffed, and the cheese is bubbly.
8. Garnish and Serve:
Once done, remove the pinwheels from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley for a pop of color and flavor. Serve them warm or let them cool to room temperature. Enjoy your tasty creations!
These savory, cheesy pinwheels are sure to be a hit at your next gathering. Happy cooking! 🎉
Can I Use a Different Type of Cheese?
Absolutely! While mozzarella and Parmesan provide great flavor, you can use other cheeses like goat cheese for a tangy twist. A vegan cheese blend can also work if you’re looking for a dairy-free option.
How Can I Store Leftover Pinwheels?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 5-10 minutes until warmed through. This helps keep the pastry flaky!
Can I Make These Pinwheels Ahead of Time?
Yes! You can prepare the pinwheels a day in advance. Simply roll them up, cut into pieces, and store them in the fridge wrapped tightly in plastic wrap. When you’re ready to bake, just place them on a baking sheet and pop them in the oven.
What Can I Serve These Pinwheels With?
These pinwheels make a fantastic appetizer on their own! However, you can serve them with a side of marinara sauce or a creamy dip for added flavor. They also pair well with a fresh salad or veggie platter!