Pesto Pinwheels Recipe

Introduction

Pesto Pinwheels are a delightful and easy appetizer that combines the fresh flavors of pesto with gooey cheese wrapped in soft pizza dough. Perfect for parties or a quick snack, these bite-sized rolls are sure to impress your guests.

Ingredients

• 1 tube refrigerated pizza dough
• 1/2 cup pesto
• 1/2 cup grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and lightly spray an 8-inch square pan with non-stick spray.
2. Step 2: Roll out the pizza dough into a 16 by 8-inch rectangle on a clean surface.
3. Step 3: Spread the pesto evenly over the dough, leaving a 1-inch (2.5 cm) border along one long edge without pesto.
4. Step 4: Sprinkle the grated Parmesan (or Romano) cheese and shredded mozzarella over the pesto layer.
5. Step 5: Starting from the long edge opposite the plain border, carefully roll up the dough tightly into a log.
6. Step 6: Using a serrated knife, cut the log into 16 equal rolls and arrange them in the prepared pan, placing 4 rolls across and 4 rolls down.
7. Step 7: Bake in the preheated oven for 15-20 minutes or until the pinwheels are golden brown and the cheese is melted.

Tips & Variations

• For extra flavor, add a layer of sun-dried tomatoes or finely chopped olives before rolling the dough.
• Use homemade pesto or store-bought for convenience; either works well.
• Swap mozzarella for provolone or fontina for a different cheese profile.
• Serve warm with a side of marinara sauce for dipping.

Storage

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 8-10 minutes to restore their crispness. They can also be frozen after baking; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pinwheels ahead of time?

Yes, you can assemble the pinwheels and store them covered in the refrigerator for a few hours before baking. Just add a couple of extra minutes to the baking time if baking chilled dough.

Can I use homemade pizza dough instead of refrigerated dough?

Absolutely! Homemade dough works great and can enhance the flavor and texture. Just roll it out to the same size as the recipe calls for and proceed as instructed.

Pesto Pinwheels Recipe

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★★★★★

4.8 from 136 reviews

Delicious and easy-to-make Pesto Pinwheels featuring a tender pizza dough rolled with flavorful pesto and a blend of Parmesan and mozzarella cheeses. Perfect as an appetizer, snack, or party bite, these golden-baked pinwheels bring Italian-inspired flavors in a fun, bite-sized form.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 25-30 minutes
• Yield: 16 pinwheels 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pinwheel Ingredients

• 1 tube refrigerated pizza dough
• 1/2 cup pesto
• 1/2 cup grated Parmesan or Romano cheese
• 3/4 cup shredded mozzarella cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and lightly spray an 8-inch square baking pan with non-stick cooking spray to prepare for baking.
2. Roll Out Dough: Roll out the tube of refrigerated pizza dough into a 16 x 8-inch rectangle on a clean surface, creating an even base for spreading the filling.
3. Spread Pesto: Evenly spread 1/2 cup of pesto over the rolled-out dough, taking care to leave a 1-inch (2.5 cm) border along one long edge free of pesto for easier rolling.
4. Add Cheese: Sprinkle the top of the pesto with 1/2 cup grated Parmesan or Romano cheese and 3/4 cup shredded mozzarella, distributing the cheeses evenly to ensure every pinwheel is flavorful.
5. Roll and Slice: Starting from the long edge opposite the plain border, gently roll the dough into a tight log. Use a serrated knife to cut the roll into 16 even pinwheels, which will hold their shape well while baking.
6. Arrange and Bake: Place the pinwheels cut side up in the prepared baking pan, arranging them in 4 rows of 4. Bake in the preheated oven for 15 to 20 minutes or until they turn golden brown and the cheese is bubbly.
7. Serve: Remove from oven and allow to cool slightly before serving warm as a delightful snack or appetizer.

Notes

• Using a serrated knife helps to cut the pinwheels cleanly without squishing the dough.
• You can substitute homemade pizza dough if preferred, adjusting the shape and thickness accordingly.
• For a spicier twist, add red pepper flakes to the pesto before spreading.
• Pinwheels are best enjoyed fresh but can be stored in an airtight container and reheated gently in the oven.
• If refrigerated pizza dough is unavailable, you can thaw frozen dough overnight in the fridge and roll out as directed.

Keywords: Pesto Pinwheels, Pesto Appetizer, Pizza Dough Snack, Cheese Pinwheels, Easy Party Food, Italian Appetizers