Do you ever forget about some of your favorite recipes? Me too. This easy and delicious party Pesto Pinwheel Appetizer was one of my go-to recipes a few years ago. I’ve made it many times and it always earns rave reviews. Here you’ll find a simple, elegant appetizer that’s perfect for parties, holidays, or casual get-togethers.
With just a few ingredients, this pesto pinwheel recipe comes together quickly when you need a last-minute appetizer. It looks like it took more effort than it did and the flavor always impresses. Serve them warm with a simple pizza or marinara sauce for dipping, and watch them disappear.
Another crowd-pleaser that complements these pinwheels is a layered sun-dried tomato and artichoke spread that also uses pesto and bright, savory flavors. These small bites make great additions to any appetizer spread.
Pesto Pinwheel Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls (seamless if possible)
- 1/3 cup prepared pesto sauce
- 1/4 cup roasted sweet red peppers, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1 cup pizza or marinara sauce, warmed for serving
Directions
- Preheat the oven to 400°F (205°C).
- Unroll the crescent dough and shape it into two even rectangles. Press seams and perforations firmly to seal so the filling won’t leak during baking.
- Spread about half of the pesto evenly over each rectangle, leaving a small margin at the edges. Sprinkle the chopped roasted red peppers and grated Parmesan cheese over the pesto.
- Starting at a short side, roll each rectangle up tightly, like a jelly roll. Use a sharp knife to slice each roll into 10 even pinwheels, about 1 to 1½ inches thick.
- Place the pinwheels cut side down on two baking sheets about 2 inches apart. Baking sheets do not need to be greased if using nonstick or parchment-lined pans.
- Bake at 400°F for 8–10 minutes, or until the pinwheels are puffed and golden brown.
- Serve warm with the warmed pizza or marinara sauce for dipping. Yield: about 20 pinwheels.
Tips and Variations
- For extra flavor, swap the roasted red peppers for sun-dried tomatoes or add a thin layer of shredded mozzarella before rolling.
- If you prefer a vegetarian version with more cheese, try replacing Parmesan with a blend of Parmesan and pecorino or adding mozzarella slices.
- To make these ahead, assemble the pinwheels, arrange them on a tray, and refrigerate until ready to bake. Add a couple of minutes to the baking time if chilled.
- For a gluten-free version, look for gluten-free crescent dough or make puff pastry pinwheels using gluten-free puff pastry.
Storage and Reheating
Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or until warmed through and crisp. They can also be frozen raw on a baking sheet, then transferred to a freezer bag; bake from frozen and add a few extra minutes to the baking time.
Pesto Pinwheels
A quick and tasty appetizer made from crescent dough, pesto, roasted red peppers, and Parmesan. Perfect for parties and gatherings.
Ingredients
- 1 tube (8 oz) crescent rolls
- 1/3 cup prepared pesto
- 1/4 cup roasted sweet red peppers, chopped
- 1/4 cup grated Parmesan
- 1 cup pizza sauce, warmed
Instructions
- Unroll crescent dough into two rectangles and seal seams.
- Spread pesto on each rectangle, then sprinkle with red peppers and Parmesan.
- Roll up jelly-roll style and cut each roll into 10 slices. Place cut side down 2 inches apart on baking sheets.
- Bake at 400°F for 8–10 minutes until golden. Serve warm with pizza sauce.
Nutrition (per pinwheel, approximate)
Calories: 24 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 2 g | Sodium: 141 mg
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