Cheese and Tomato Pinwheels
on Jul 11, 2026
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These cheese and tomato pinwheels are flaky, buttery, cheesy, and so easy to make! Filled with melty mozzarella, Parmesan, and savory sun-dried tomatoes, they’re a simple recipe that’s perfect for lunchboxes, after-school snacks, or an easy family meal.
These pinwheels are one of those recipes that both kids and adults love. The crispy puff pastry and gooey cheese make them fun to eat, while the sun-dried tomatoes add just enough flavor without being overpowering. They’re delicious warm from the oven but are also great packed in lunchboxes or enjoyed at room temperature.
If you’re looking for more easy kid-friendly recipes, be sure to also try these homemade pizza rolls, cheesy zucchini fritters, and these sweet potato corn muffins.
Table of Contents
What You’ll Need
Here is what you’ll need to make these cheese and tomato pinwheels:
- Puff Pastry: The buttery, flaky base that puffs with the perfect texture in the oven. Be sure to thaw it according to the package directions before using.
- Mozzarella Cheese: Melts into a gooey, cheesy filling that pairs perfectly with the tomatoes.
- Parmesan Cheese: Adds a salty, nutty flavor and helps create a golden, crisp topping.
- Sun-Dried Tomatoes: Jarred sun-dried tomatoes packed in oil work best because they’re soft, flavorful, and easy to chop finely.
- Garlic Powder: Adds savory garlic flavor without overpowering the filling.
- Italian Seasoning: A simple blend of herbs that pairs with the cheese and tomatoes perfectly.
- Oil/Egg Wash/Milk: To brush on the pinwheels to give them their golden finish.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Puff Pastry: You can swap this with store-bought crescent rolls or even pizza dough for a softer option. They won’t be flaky in texture like puff pastry, but will still taste great!
- Mozzarella: Dairy-free shredded mozzarella works well as a substitute. Choose one that melts easily for the best texture.
- Parmesan: Swap with your favorite dairy-free Parmesan alternative or sprinkle on a little nutritional yeast for a similar savory flavor.
- Sun-Dried Tomatoes: If using dry-packed sun-dried tomatoes instead of oil-packed, soak them in warm water for about 10 minutes before chopping. You can also use regular tomatoes, but you’ll want to pat dry some of the moisture since regular tomatoes contain much more moisture than sun-dried tomatoes. If you add them as is, they’ll release liquid as they bake, which can make the puff pastry soggy and prevent it from crisping up. To use fresh tomatoes (roma would be best!) finely dice them, then place them on paper towels and gently pat them dry to remove as much moisture as possible before sprinkling them over the cheese.
- Add Some Protein: Finely chopped cooked chicken, turkey pepperoni, or crumbled cooked sausage can be added to make the pinwheels more filling.
Step-by-Step Instructions
STEP 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
STEP 2: Unfold the thawed puff pastry and gently smooth out the seams with your hands or a rolling pin if needed (Image 1).
STEP 3: Evenly sprinkle the mozzarella over the puff pastry, followed by the Parmesan (Images 2 & 3). Sprinkle the finely chopped sun-dried tomatoes evenly over the cheeses, then sprinkle with the garlic powder and Italian seasoning (Image 4).
STEP 4: Starting with one of the long sides, tightly roll the puff pastry into a log (Image 5).
STEP 5: Using a sharp knife, slice the log into 8 equal pinwheels (Image 6) and place them on the prepared baking sheet, leaving space between each one.
STEP 6: Brush the tops and sides of each pinwheel with either oil, an egg wash, or milk (Image 7). Bake for 18 to 20 minutes, or until the puff pastry is golden brown, puffed, and the cheese is melted and bubbling (Image 8). Allow the pinwheels to cool for a few minutes before serving.
Storage Instructions
Once cooled, store the cheese and tomato pinwheels in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or air fryer for 4 to 6 minutes until warmed through and crisp again. To freeze, place the cooled pinwheels in a freezer-safe container or bag and freeze for up to 3 months. Reheat directly from frozen at 350°F for 10 to 15 minutes until heated through.
Tips For Success
- Use oil-packed sun-dried tomatoes for the best flavor and texture. They’re softer than dry-packed varieties and blend well into the cheesy filling.
- If you prefer to use fresh tomatoes, you definitely can! If using fresh tomatoes (Roma would be best!), instead, dice them finely and pat them very dry with paper towels before adding them to the pastry. Removing as much moisture as possible helps keep the puff pastry crisp and flaky.
- Roll the pastry tightly to help the pinwheels hold their shape as they bake.
- Use a sharp knife when slicing the log to keep the pinwheels round and prevent squishing the layers. If it starts feeling soft or sticky while you’re assembling/slicing the pinwheels, refrigerate the rolled log for a few minutes before slicing. This makes cleaner cuts and helps the pinwheels puff more evenly.
- Bake until deeply golden. Puff pastry continues cooking as it browns, so don’t pull the pinwheels out too early or the centers may still be doughy.
Recipe FAQs
Yes! Roma tomatoes are the best option because they’re less watery than other varieties. Dice them finely and pat them very dry with paper towels before adding them to the filling to help prevent the pastry from becoming soggy.
Yes! Finely chopped cooked chicken, turkey pepperoni, diced ham, crumbled cooked sausage, or cooked bacon all make great additions. Just avoid adding too much filling so the pinwheels stay tightly rolled.
These pinwheels pair well with marinara sauce for dipping, tomato soup, a simple salad, fresh fruit, or crunchy veggies. They also make a great addition to lunchboxes.
Other Pinwheel Recipes You’ll Love
Broccoli And Cheese Pinwheels
Cinnamon Pinwheels (Date Sweetened)
Cheesy Pizza Roll Ups
Baby Friendly Banana Cinnamon Rolls
If you tried these Cheese and Tomato Pinwheels, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Cheese and Tomato Pinwheels
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
- ⅓ cup sundried tomatos, finely chopped, jarred ones in oil work best (or see notes below for fresh tomatoes)
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- oil spray (or egg wash) to brush on top
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Unfold the thawed puff pastry and gently smooth out the seams with your hands or a rolling pin if needed.
- Evenly sprinkle the mozzarella over the puff pastry, followed by the Parmesan. Sprinkle the finely chopped sun-dried tomatoes evenly over the cheeses, then sprinkle with the garlic powder and Italian seasoning.
- Starting with one of the long sides, tightly roll the puff pastry into a log.
- Using a sharp knife, slice the log into 8 equal pinwheels and place them on the prepared baking sheet, leaving space between each one.
- Brush the tops and sides of each pinwheel with either oil, an egg wash, or milk. Bake for 18 to 20 minutes, or until the puff pastry is golden brown, puffed, and the cheese is melted and bubbling. Allow the pinwheels to cool for a few minutes before serving.
Notes
- Use oil-packed sun-dried tomatoes for the best flavor and texture. They’re softer than dry-packed varieties and blend well into the cheesy filling.
- If you prefer to use fresh tomatoes, you definitely can! If using fresh tomatoes (Roma would be best!), instead, dice them finely and pat them very dry with paper towels before adding them to the pastry. Removing as much moisture as possible helps keep the puff pastry crisp and flaky.
- Roll the pastry tightly to help the pinwheels hold their shape as they bake.
- Use a sharp knife when slicing the log to keep the pinwheels round and prevent squishing the layers. If it starts feeling soft or sticky while you’re assembling/slicing the pinwheels, refrigerate the rolled log for a few minutes before slicing. This makes cleaner cuts and helps the pinwheels puff more evenly.
- Bake until deeply golden. Puff pastry continues cooking as it browns, so don’t pull the pinwheels out too early or the centers may still be doughy.
