Entertain a large crowd with these Pesto Pinwheels made with our traditional Pesto alla Genovese. Before you know it the platters will be empty and guests will be begging for more!
10 - 12 Servings
15 minutes
Pesto Pinwheels
Ingredients
Flour for Fresh Pizza '0'
1 Jar
Pesto alla Genovese
4 tbsp
Parmesan Cheese (grated)
Basil (chopped for garnish)
Preparation
- Follow the directions on the packaging to make the pizza dough. Tip: Short on time? Use pre-made pizza dough instead.
- Roll the dough into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Sprinkle with 2 tablespoons of Parmesan.
- Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the with plastic wrap. Rest in the refrigerator for at least 20 minutes or up to 1 day. Repeat until all of the dough and pesto are gone.

- Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. Arrange the rolls on the baking sheets spiral-side up, spacing each 1 inch apart.
- Bake until the pastry is golden brown, approximately 18 minutes (time may vary). Immediately sprinkle with chopped basil as desired.
- Let cool for a short period of time. The pinwheels can be served warm or at room temperature.
