PESTO AND MOZZARELLA PINWHEELS
Pesto and Mozzarella Pinwheels are cheesy, savory bites with basil pesto and mozzarella rolled in puff pastry. Perfect for parties, snacks, or appetizers.
Ingredients
For Pinwheels:
- 1 sheet puff pastry thawed
- ⅓ cup basil pesto store-bought or homemade
- 4 oz fresh mozzarella sliced or shredded
- 1 egg beaten for egg wash
Instructions
Prepare Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Pastry:
- Roll out puff pastry sheet on a lightly floured surface.
Add Filling:
- Spread basil pesto evenly over the pastry. Layer mozzarella slices on top.
Roll and Slice:
- Roll the pastry tightly into a log. Slice into 12 even pieces.
Prepare for Baking:
- Place pinwheels on the prepared baking sheet. Brush tops with beaten egg.
Bake and Serve:
- Bake for 12–15 minutes or until golden brown. Cool slightly before serving.
Notes
- Make Ahead: Assemble and slice pinwheels in advance. Keep unbaked in the fridge until ready to bake.
- Variations: Add sun-dried tomatoes or fresh basil leaves for extra flavor.
- Serving Suggestions: Serve warm as an appetizer or snack.
- Storage Tips: Store baked pinwheels in an airtight container for up to 2 days. Reheat before serving.