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.
These Bruschetta Pinwheels originally appeared on Feast + West, where I shared it while Susannah was traveling.
Pinwheel appetizers are my new thing.
And by “new thing,” I mean my new favorite appetizer because they are incredibly simple and also incredibly flavorful.
Let’s be clear, though: these are not the tortilla roll ups you see that might involve chicken or turkey lunchmeat. There are no flour tortillas involved at all. So if you’re looking for a recipe for those, you’re going to be out of luck here.
Why I love this recipe:
I love all things bruschetta and bruschetta-inspired dishes. Why would I not use those classic ingredients and make them into a savory pinwheel recipe?
One of the best parts of this recipe is you don’t need many ingredients to make this showstopper. And similar to Pepperoni Pizza Rolls, we’re calling on some classic flavors that everyone knows and loves.
We’re using a store-bought shortcut to elevate this savory appetizer with minimal effort… and it’s frozen puff pastry dough. Buttery puff pastry serves as the base for this dish.
This easy appetizer is super delicious and easy to make. And they’re perfect if, say, you’re in the market for quick appetizers and happen to have thawed puff pastry in your fridge. 😉
They are the perfect appetizer that feels special for any occasion.
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
You’ll need to grab the following at the grocery store:
- Puff pastry — you need half a package of store-bought puff pastry sheets, thawed. Thaw it in the fridge and when it’s not rock solid, you can work with it. You do not want it to be room temperature.
- Salted butter — we melt this and use it to brush the pastry with.
- Fresh basil — this brings the BEST flavor to the bruschetta! I do not recommend using dried basil in its place because we need so much. Also, fresh herbs bring different (and fresh!) flavor to the table.
- Sun-dried tomatoes — you’ll drain these and then chop them before adding them to this bite-sized snack. They bring intense tomato flavor without adding a ton of liquid to the pastry.
- Parmesan cheese — shredded or grated works here. Use the kind of parmesan that isn’t in a shelf-stable bottle. The flavor will pop better if you use the fresh kind.
How to make Puff Pastry Pinwheel Appetizers
First and foremost, thaw the puff pastry in the refrigerator. This might take a few hours, depending on how frozen solid yours 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. Roll it with a rolling pin to flatten it out. I like to roll mine out into a 9″x16″ rectangle.
Brush with the melted butter, then sprinkle with the fresh basil.
Top the basil layer with the sun-dried tomatoes, then parmesan. Be sure to leave about 1/2″ on each side of the puff pastry so the filling won’t fall out when you roll it.
Roll the pinwheels — rolling from the end of the short side to the other in a tight log to make the pinwheel shape. When almost nearly rolled, seal with egg wash.
Slice into 1/2″ pinwheels with a serrated knife, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels so they can expand as they bake.
Bake for 15-20 minutes, or until the tops are golden brown.
Let cool for 10-15 minutes, then enjoy!
How to store:
Store leftover pinwheels in an airtight container. Keep cold 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.
Erin’s Easy Entertaining Tips
We love to entertain with recipes like these Italian pinwheels because they’re simple, delicious and call for some easy shortcuts, too.
Here’s how I would make these for a crowd:
- Make a double batch if you’ve got several friends joining.
- Roll them early, and pop these basil pinwheels into the freezer to keep them in shape. Bake from frozen until golden brown, flaky and delicious.
- Add in some different cheese! I love the addition of parmesan, but you could saw it out with provolone cheese, mozzarella or even cream cheese, if desired.
Frequently Asked Questions
Yes. You can make these the night before… so long as you don’t bake them. Assemble the pinwheels and freeze them on the baking sheet. Bake from frozen the next day.
If you bake them and store them in the fridge overnight, they will get soggy because the puff pastry does not store well.
We brush the pastry first with melted butter to help the ingredients adhere to it, and we seal it with egg wash. You need to be gentle with the pinwheels when moving them because they can and will fall apart.
Tips and Tricks to the BEST Pinwheels
- Don’t forget to thaw the puff pastry! This part takes the longest, and it can’t be rushed. Also, you can’t roll a frozen pastry.
- Have fun with the flavors! While I love the classic bruschetta flavors of tomato, basil and cheese, you can add a different type of cheese or even a protein to these roll-ups.
Here’s how you make ’em…
- 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
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- 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!
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…