Easy Pesto Mozzarella Pizza Pinwheels Recipe

I absolutely love this recipe because these pesto mozzarella pizza pinwheels are the perfect blend of flaky pastry and cheesy goodness, hitting all the right notes with their savory, herby flavor that’s hard to resist. Plus, they’re super easy to make, turning an ordinary day into a delightful culinary adventure in just a few simple steps, and that’s all the excitement I need to impress my friends with minimal effort!

These Easy Pesto Mozzarella Pizza Pinwheels are a delicious, simple way to enjoy classic Italian flavors. My core ingredients—the sheet of puff pastry, pesto, a combination of mozzarella and Parmesan cheeses—are almost too good to be true when it comes to speed and ease.

They yield a satisfying treat that really hits the spot.

Ingredients

Puff pastry: Yields a tender, flaky texture.

Contains mostly carbohydrates.

Pesto Sauce: Imparts a powerful, herbal essence.

Abundant in healthful oils.

Cheese, Mozzarella: Melts for gooey texture.

Source of calcium and protein.

Parmesan Cheese: Provides an umami taste that is savory and hard to beat.

It is high in flavor, not to mention low in carbs.

Powdered Garlic: Mild in aroma.

Ounce for ounce, as potent as fresh; antioxidant-rich.

Italian Seasoning: Elevates the essence with fragrant herbs.

Complements the many flavors of pizza.

Egg (for wash): Yields a golden finish.

Delivers protein and gloss.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 1/3 cup of pesto sauce
• 1 cup of shredded mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of dried Italian seasoning
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

2. The thawed puff pastry sheet is rolled out on a lightly floured surface, to smooth any creases.

3. The pesto sauce should be spread evenly over the entire surface of the puff pastry, taking care to leave a small border around the edges.

4. Evenly distribute the mozzarella cheese that has been shredded over the layer of pesto.

5. Sprinkle the grated Parmesan cheese evenly on top, then follow with an even dusting of garlic powder and dried Italian seasoning.

6. Begin at one end, and roll the puff pastry into a taut log or tight cylinder, ensuring the filling remains where it belongs—inside the pillow of pastry.

7. With a sharp knife, cut the roll into slices 1 inch wide. Arrange the cut sides up on the baking sheet that you have prepared.

8. The tops of the pinwheels should be very lightly brushed with the beaten egg to create a shiny, golden finish when baked.

9. The preheated oven should be set for 15-20 mins. During that time, you will need to keep your eyes on the pinwheels. They should not be allowed to go too dark, but they need to bake for long enough to puff up and turn at least golden brown. If you do not have 15-20 mins to spare; you can skip the baking part and eat the pinwheels.

10. Take the pesto mozzarella pizza pinwheels out of the oven and let them cool for a few moments. Then you can serve them. Bon appétit!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Lightly floured surface
6. Spoon or spatula (for spreading pesto)
7. Sharp knife
8. Pastry brush (for egg wash)
9. Measuring cups and spoons

FAQ

• Can I use a homemade pesto sauce?You can indeed utilize pesto sauce that you have either made yourself or purchased from a store for this recipe. Just ensure that it is high quality; otherwise, the flavor will not be as good.
• Is there a substitute for puff pastry?You can use crescent roll dough as a substitute, but keep in mind that it may not have the same flaky texture as puff pastry.
• Can I make these pinwheels ahead of time?Indeed, the pinwheels can be readied all the way to the baking step and kept in the refrigerator for a few hours or overnight before you actually do the baking.
• Are there any additional toppings that work well?Finely chopped sun-dried tomatoes, olives, or spinach can be added to enhance both flavor and nutrition.
• Can these be frozen? Yes, you can freeze them before or after baking. If freezing after baking, let them cool completely before storing in an airtight container.
• What’s the best way to reheat leftovers?Put them in the oven at 350°F (175°C) to warm for about 5-7 minutes and they will be as good as new. You can also reheat them in a toaster oven if that’s what you have on hand.
• Can I use a different type of cheese?Mozzarella can be swapped out for other cheeses, such as cheddar or fontina, but this may change the taste and texture somewhat.

Substitutions and Variations

Puff Pastry: For a different texture, use crescent roll dough or pie crust to substitute.
Pesto sauce: You can use sun-dried tomato pesto or homemade basil pesto as substitutes.
Provolone or Monterey Jack cheese can be used in place of mozzarella with the same result: a similar melt and a flavor profile that blends well with the other ingredients.
Asiago or Pecorino Romano cheese can be tried for their similar sharp and salty taste effects as substitutes for Parmesan cheese.
Egg Wash: Brush the pastry with either milk or cream to produce a golden finish.

Pro Tips

1. Ensure the puff pastry is fully thawed before rolling it out. This will prevent cracks and ensure an even texture.

2. When spreading the pesto sauce, use an offset spatula or the back of a spoon for a smooth and even layer, leaving a small border to prevent leakage during rolling and baking.

3. Chill the assembled roll in the refrigerator for about 10-15 minutes before slicing. This will firm up the pastry and make it easier to cut clean slices.

4. Use a serrated knife for slicing the roll into pinwheels. This will help maintain their shape and ensure precise cuts without squishing the pastry.

5. For extra flavor, consider adding a sprinkle of red pepper flakes or a dash of fresh herbs like basil or parsley right before serving to enhance the presentation and taste.