Perfect Pesto Pinwheels
Stacks of pesto pinwheels, perfect solo or dunked in tomato soup
The easiest savory spirals you ever did meet. I don’t want the grilled cheese universe coming for me, but these may beat a grilled cheese for a tomato soup accompaniment (and I love a grilled cheese). These pinwheels are perfectly crunchy while being fresh and cheesy, and pair so well with a bowl of comforting soup or just solo.
What do I love most? They come together quickly with just four ingredients! Simply roll out your puff pastry, spread your cottage cheese and pesto mixture over it, sprinkle on your mozzarella and you’re good to go! These are the perfect game day snack too as you get 13 spirals out of just one roll!
Yields: 13
Ingredients:
Puff pastry (homemade or storebought)
¼ cup pesto
½ cup Cottage cheese
Salt & Pepper, optional to taste
½ cup mozzarella, shredded
Directions:
Preheat oven to 375F and line a baking tray with parchment paper
Use a rolling pin to roll your puff pastry to ⅛ -inch thick, trimming off any uneven edges into a 13”x9.5” rectangle
In a bowl, combine your cottage cheese and pesto. Taste and add salt and pepper as needed
Spread your cottage cheese/pesto mixture evenly across your puff pastry, leaving about a ½-inch border around the edge
Sprinkle evenly with mozzarella
Roll the puff pastry from the bottom to the top and very gently press to seal the seam into the roll
Freeze the roll for 5 minutes
Cut into ½-inch slices, you should get 13 pinwheels (plus two end bits)
Place on your baking tray, an inch apart
Bake for 25 minutes, until puffed and golden
Leave to cool on the tray for 5 minutes before removing to a wire rack to cool completely
Enjoy! Perfect solo or dipped in your favorite marinara or tomato soup
If you love this recipe, snap a picture or take a video and tag @accentgolden in your posts on social. I’d love to see your bakes!
