Pesto Pinwheels

This is one of my oldest son’s favorite appetizers.  Regrets that I don’t know where they come from, but they’re good. They kind of look like this. This picture is the closest I can find. 

Serves 15


½ package (17.3 oz) frozen puff pastry sheets (1 sheet), thawed

1 Tbs prepared pesto

¾ cup shredded mozzarella

1 pkge (10 oz) frozen spinach, thawed, squeezed dry

1 Tbs grated parmesan


1. Heat oven to 400. Line a baking sheet with nonstick foil

2. Unfold pastry like a book on a lightly floured surface. Spread pesto over pastry leaving a 1-inch border at top. Top with mozzarella, spinach, and parmesan. Press slightly into pastry.

3. Brush plain border with a little water. Starting from opposite edge, roll up like a jelly roll; press to seal borser.

4. Cut into ½ inch slices; place cut side down on lined baking sheet. Bake 15 minutes or until golden and puffed. Serve warm or at room temp.

Tip: To make ahead, place unbaked slices on foil-lined baking sheet, freeze. When frozen, store in ziplock bag up to one month. Bake as above, adding 2-3 minutes to baking time, until golden.

One comment

  1. Freakin nice blog .. looking forward to further posts.

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