Cheese and Tomato Pinwheels
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.
Servings: 8 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.
Nutrition
Calories: 237kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 14mg | Sodium: 224mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg
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