These pesto and Parmesan pinwheels are made with premade pesto and Parmesan cheese baked in puff pastry until golden brown.
Pesto and Parmesan pinwheels
From the recipe collection of Tara ippolito
If you’re looking for a super easy and delicious appetizer, this pesto and parmesan pinwheel recipe is for you.
I love making this easy appetizer for parties and holidays. Everyone just devours them.
I like to serve them alone or add them to my cheese plate spread for a little pop of something special.
The best part about this recipe is that although they look like impressive, they’re actually not hard to make at all.
This appetizer recipe couldn’t be easier to put together.
By using premade pesto and store bought puff pastry, this recipe comes together in no time at all.
I know that if you give this recipe a try, you’ll love it just as much as my family and friends do.
Fast. Simple. Delicious.
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What dough can I use for these pesto and parmesan pinwheels?
In this recipe and video I used puff pastry. I really like the way they come out using this kind of dough.
By using puff pastry, I can keep the pinwheels nice sand small. The perfect appetizer size!
I have made them with canned Pillsbury crescent roll dough before, too.
They are delicious but bake up a bit bigger than the puff pastry ones do.
So what dough you use depends on what your preference is. They both work very well for this recipe.
Other easy appetizer ideas
If you like easy appetizer recipes like this one, here are some others you’d love, too.
They’re all super delicious and very easy to make. I hope you enjoy them.
Can I make these pesto and parmesan pinwheels ahead of time?
Yes, you can absolutely make these pesto and parmesan pinwheels a head of time.
They can be put together up to two days before you need to make them.
Just follow the recipe up until wrapping them in plastic wrap. At that point, they can be left in the fridge for up to two days.
Just remove them from the plastic wrap when needed and bake them as directed in the recipe provided on this post.
These are also served room temperature so you can bake them ahead of your guest arrival, too.
Pesto and Parmesan pinwheels ingredients
- Puff pastry
- Premade pesto
- Parmesan cheese
Instructions
First, make sure your puff pastry is thawed. Take one sheet and cut it vertically down the middle.
Then spread it with a thin layer of pesto onto each separate piece.
Now sprinkle it with Parmesan cheese.
After that, jelly roll it up, horizontally, tightly and wrap it in plastic wrap. Place it in the fridge for at least one hour.
Once it’s ready to be baked, take them out of the refrigerator and plastic wrap and slice into 1” rounds.
Place them down, leaving some space in between them, on a parchment paper lined baking sheet.
Then bake them in the oven for about 425° for about 9 minutes or until they’re golden brown.
Finally let them cool slightly and enjoy.
Pesto and Parmesan Pinwheels
Ingredients
- 1 sheet puff pastry (thawed)
- 4 tbs jarred pesto (divided)
- ½ c grated parmesan cheese (divided)
Instructions
- Fist, lay the sheet of puff pastry out and cut it vertically down the center, slicing it into two separate pieces.
- Now, lightly spread over the surface of each piece with a thin layer of pesto and sprinkle with parmesan cheese.
- Jelly roll the dough up, horizontally and wrap the two pieces in individual pieces of plastic wrap. Place them in the fridge for at least an hour or up to two days.
- When theyre ready to be made, take them out of the plastic wrap and slice them into about one inch rounds
- Place them on a parchment paper lined baking sheet and bake in a preheated 425 degree oven for about 9 minutes or until the dough is nice and golden brown.
- Let them cool and enjoy!
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