These pesto pinwheels are perfectly crunchy while being fresh and cheesy. They pair perfectly with a bowl of comforting soup or just solo, and come together quickly with just four ingredients!
Equipment
- Rolling Pin
- Pastry Cutter or Pizza Cutter
- Measuring Cups
- Baking Tray
- Parchment Paper
Ingredients
- 1 sheet puff pastry homemade or storebought
- ¼ cup pesto
- ½ cup cottage cheese
- salt & pepper to taste
- ½ cup mozzarella shredded
Instructions
- Preheat oven to 375°F and line a baking tray with parchment paper
- If using store-bought puff pastry, roll it out lightly to flatten. For homemade, 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
- Transfer to a wire rack to cool completely
- Enjoy! Perfect solo or dipped in your favorite marinara or tomato soup
