Pesto pinwheels are the perfect handheld snack. Flaky puff pastry. Herbaceous basil pesto. Parmesan and mozzarella. Rolled, sliced, baked until golden. Perfect for parties, lunchboxes, or “I need a snack.” Make extra. They vanish fast.
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll & Spread
Roll puff pastry into a 10×12 inch rectangle. Spread pesto evenly over the surface, leaving a ½-inch border on one long edge. Sprinkle with mozzarella and Parmesan. Add optional toppings if desired.
Roll & Slice
Roll tightly from the long edge toward the border. Pinch seam to seal. Refrigerate 15 minutes (easier to slice).
Slice into ½-inch thick rounds (about 20-24 pinwheels). Place on baking sheet cut-side down.
Egg Wash & Bake
Brush pinwheels with beaten egg. Bake 12-15 minutes until puffed and golden brown.
Serve
Serve warm or at room temperature. Flaky, cheesy, herby, gone.
Summary
Prep Time: 15 min + chill | Bake Time: 15 min | Total: 30 min + chill
Yield: 20-24 pinwheels | Difficulty: Easy
Storage Notes
- Fridge: 4 days. Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns).
- Freeze unbaked pinwheels: 3 months. Bake from frozen (add 3-5 minutes). Great for parties — make ahead, bake fresh.
