Pesto Mozzarella Pinwheels

Hello, friends! For those of you who gets my newsletter (sign up for it on the popup if you don’t!) you know that I experimented with making puff pastry recently. While it didn’t turn out perfectly, it’s still perfect for this tasty, quick, easy appetizer!

While I made these with my homemade puff pastry, you can absolutely use the premade, frozen kind. As long as you roll it out to the correct thickness you’re in great shape. Keep an eye on them when they cook – if they’re bigger than mine were they may take a couple of extra minutes. Just look for them to be golden brown and that’s your sign. Don’t be afraid of the browning though – color is flavor!

I’m usually all about the sweets here, but sometimes you’ve got to branch out. These would be perfect for any gathering, and are so customizable! Some other filling ideas include:

  • go for a pizza vibe by using marinara or pizza sauce, grated mozzarella, and pepperoni slices
  • rolling up some bacon crumbles and your fav cheese would be delicious
  • go sweet with a jam, thicker would probably be better, and maybe some scattered chocolate chips or nuts
  • anything else you’ve got hanging out in your fridge! get creative 🙂

I really love these little guys and I hope y’all do too! Let me know what creative versions you come up with!

Pesto Mozzarella Pinwheels


  • 2 sheets frozen puff pastry (or homemade!)
  • 1/4 cup pesto
  • 2-3 oz low moisture mozzarella, grated
  • red pepper flakes, optional
  • 1/2 cup marinara, for serving

How to do it

  1. prep: preheat the oven to 375* and line a baking sheet with parchment paper. set aside. let the frozen puff pastry sit in the fridge for a bit or on the counter for 10-15 minutes to thaw slightly
  2. make the wheels: roll out the frozen puff pastry just a bit to even out the creases. if using homemade, roll it out into a rectangle 1/4-1/8 inch thick
  3. spread a thin coat of pesto on top of the pastry. you may not need it all, it should be a very thin layer to prevent a liquidy mess later on. top with a thin layer of cheese. top with red pepper flakes, if desired
  4. roll the puff pastry up the same way you would do a cinnamon roll
  5. fridge: let the log of filled puff pastry chill in the fridge for 15-30 minutes to make slicing easier
  6. slice: remove the dough from the fridge and, using a sharp knife, slice into 1/4 inch rounds. rotate the log slightly after each slice to preserve the round shape
  7. bake: arrange the slices 1 inch apart on the prepared bakign sheet and bake for 10-15 minutes, until golden brown
  8. serve: heat up the marinara and serve. enjoy!

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