Pesto Pinwheels

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:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the puff pastry:
   • Roll out the thawed puff pastry sheet on a lightly floured surface into a large rectangle, about 12×10 inches.
3. 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.
4. 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.
5. 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.
6. Bake the pinwheels:
   • Bake in the preheated oven for 15-20 minutes, or until the pinwheels are puffed and golden brown.
7. 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!