Pesto Pinwheels

It’s two hours before your guests arrive, and you need a sensational snack on the fly—pesto pinwheels to the rescue! Buttery crescent roll dough hugs sweet peppers, Parmesan and zippy basil pesto in this savory snack that is ready in minutes. The most challenging part of a pesto pinwheel recipe is steeling yourself for the pop of the tube when you open the crescent rolls (it startles me every time!).

These popular and playful party appetizers are perfect for any get-together and a cinch to make. Hot-from-the-oven pesto pinwheels disappear fast. You may want to make extra so you have a few left to reheat the next day.

Ingredients for Pesto Pinwheels

• Crescent rolls: Who doesn’t love a crescent roll’s doughy, slightly sweet goodness? You can pick up premade crescent roll dough at the grocery store, or make crescent rolls from scratch and seriously impress your guests.
• Pesto: Bright basil, glorious garlic, plucky pine nuts, Parmesan and the best olive oil are more than the sum of their parts. Pesto makes these pinwheels pop with flavor. A great store-bought pesto works, but whipping up a classic pesto is fantastic (and easy) too.
• Sweet red peppers: Drain and chop roasted sweet red peppers from a jar to add a smoky sweetness to each bite. Or, try roasting red peppers from your garden or the farmers market for a fresh and fabulous flavor.
• Parmesan cheese: More cheese, please! Parm’s salty, nutty taste pairs perfectly with the basil and absorbs some of the extra oil from the pesto. If you like it fancy, look for the real stuff: Note the difference between Parmigiano Reggiano and Parmesan.
• Pizza sauce: Pinwheels deserve an excellent dipping sauce. Homemade pizza sauce is a snap to make, but store-bought is fine. Marinara is magnificent, and so is a good ranch dressing. Heck, put out a bowl of each!

Directions

Step 1: Roll out the dough

Preheat the oven to 400°F. Unroll the crescent dough into two long rectangles, and seal the seams and perforations.

Editor’s Tip: For smaller bite-sized pinwheels, cut the dough into four rectangles.

Step 2: Add the fillings

Spread each rectangle with pesto, then sprinkle with red peppers and cheese.

Step 3: Roll and slice the pinwheels

Roll each rectangle jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut sides down 2 inches apart on two ungreased baking sheets.

Editor’s Tip: Let the dough chill in the fridge for about an hour after you’ve rolled it to get nice, clean edges. Roll the logs in parchment, similar to how sushi chefs make sushi rolls, to keep everything neat. You can also use parchment as a liner on the baking sheet.

Step 4: Bake the pinwheels

Bake the pinwheels until golden brown, 8 to 10 minutes. Serve warm with pizza sauce.

Editor’s Tip: Check on these little guys at eight minutes. They cook quickly!

Dan Roberts for Taste of Home

Recipe Variations

• Add some prosciutto: Finely sliced Italian aged ham adds protein and a fancy, first-class flavor. Lay it on the pesto, Parm and peppers, then roll it up.
• Chop up some chicken: Shred cooked chicken and add it to your pinwheels for a heartier bite. You can add this to your list of recipes that use leftover rotisserie chicken.
• Try a different cheese: If some cheese is good, a little more is better! Add some shredded mozzarella, or get adventurous with Gouda, Asiago or fontina in addition to your Parmesan.

How to Store Pesto Pinwheels

To store pesto pinwheels, cool them completely and layer them between sheets of parchment, storage wrap or foil in an airtight container. The less air, the better. They will last in the fridge for up to four days.

Can you freeze pesto pinwheels?

You bet! Just layer your baked and cooled pesto pinwheels on a baking sheet, freeze them until solid and transfer to a freezer bag. They’ll keep for up to two months. Freezing them after baking works best. You will get mixed results if you try freezing them before they hit the oven (the dough may not rise and the defrosting may make your pinwheels soggy).

How do you reheat pesto pinwheels?

If the pinwheels are frozen, let them thaw overnight in the fridge. The best way to warm pinwheels is to put them in the oven at 350° for about five minutes. You can also use your microwave, but the texture of the pinwheel may soften. Try 30 seconds at a time.

Pesto Pinwheels Tips

Dan Roberts for Taste of Home

Can you use puff pastry for pesto pinwheels?

Swapping in puff pastry for your crescent roll dough is a snap. Although puff pastry and crescent dough are very similar, puff pastry is just a touch less sweet and doesn’t contain yeast, so your finished product will have a more flaky, layered texture.

How do you make homemade pesto for pesto pinwheels?

Pesto is easy to make, especially in the summer when fresh basil is abundant. To make a classic pesto, grind fresh basil leaves with garlic, cheese and pine nuts, and slowly add olive oil to create a chunky, ground sauce. But don’t feel obligated to use only basil pesto for these pinwheels. Once you get the formula down pat, you can make spinach pesto, arugula and walnut pesto, or the ultra-seasonal garlic scape pesto.

What else can you serve with pesto pinwheels?

Serve pesto pinwheels, the most sought-after appetizer at parties, with a buffet of dipping sauce options like ranch and marinara. Go retro with this and other ’70s cocktail party recipes, or make the pinwheels for your fruit and cheese board or charcuterie board. No party? No problem! They also make a wonderful hors d’oeuvre before your favorite pasta recipes.