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.
Servings 16 pinwheels
Calories 110kcal
Ingredients
- 1 sheet puff pastry (½ package, thawed)
- ½ cup pesto (homemade or store-bought)
- 8 oz. sun-dried tomatoes (drained and chopped)
- ½ cup shredded parmesan
- 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
Serving: 1pinwheel | Calories: 110kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 168mg | Potassium: 143mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 209IU | Vitamin C: 8mg | Calcium: 90mg | Iron: 1mg
