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Pesto Pinwheels
Ingredients:
- 1 sheet puff pastry, thawed
- 1/2 cup pesto sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the puff pastry:
- Roll out the thawed puff pastry sheet on a lightly floured surface into a large rectangle, about 12×10 inches.
- Add the filling:
- Spread the pesto sauce evenly over the puff pastry, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese, grated Parmesan cheese, and chopped sun-dried tomatoes evenly over the pesto.
- Roll the pastry:
- Starting from one of the longer sides, roll the pastry tightly into a log.
- Use a sharp knife to slice the log into 1/2-inch thick pinwheels.
- Prepare for baking:
- Place the pinwheels on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops with the beaten egg to give them a golden color.
- Bake the pinwheels:
- Bake in the preheated oven for 15-20 minutes, or until the pinwheels are puffed and golden brown.
- Serve:
- Remove from the oven and let cool slightly before serving.
- Garnish with fresh chopped parsley for added color and flavor.
Enjoy these delicious pesto pinwheels as an appetizer, snack, or party treat!