Pesto Pinwheels with Sundried Tomatoes
Serves 1630 mins prep20 mins cook
If you want a colorful, crunchy appetizer to make and share, these Pesto Pinwheels are perfect for you! All you need are fresh pesto, sun-dried tomatoes, parmesan and a few more ingredients to make this delicious puff pastry appetizer that’s great for sharing.
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What you need
Instructions
0 Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside. 1 Thaw the puff pastry, and place it on a floured surface. Use a rolling pin to roll it out a bit to flatten the tabs and make it thinner. It should be about 9"x16". 2 Brush the puff pastry with the pesto. Sprinkle on the sun-dried tomatoes, then the parmesan. Be sure to leave about ½" border on each side of the pastry so the filling won't fall out when you roll it up. 3 Roll the pinwheels slowly, and when completely rolled, seal with the egg wash. 4 Slice into 1/2" pinwheels, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels. 5 Bake at 400°F for 15-20 minutes, or until the tops are golden brown. 6 Let cool for 10-15 minutes, then enjoy!View original recipe
