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RECIPES

Pesto Pinwheels

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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:

  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!

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