Pesto Pinwheel Appetizers

Prep Time:
15 minutes
Cook Time:
20 minutes
8 - 12 servings


1box (2 sheets)Frozen Puff Pastry Sheets,

1jarCanyon Foods Basil or Sun-Dried Tomato Pesto,

6Tablespoonspine nuts,

8ounces shredded Italian-blend cheese,

1egg, beaten with 1 Tablespoon water,


1Thaw folded pastry sheets 30 to 40 minutes at room temperature or until pliable.

2Heat oven to 425°F. Coat 2 large baking sheets with non-stick spray. Beat egg with water in a small bowl; set aside.

3Unfold each pastry sheet onto a lightly floured surface. Spread half of pesto over each pastry sheet, to within 1/2 inch of top, bottom and sides. Sprinkle cheese and pine nuts over pesto.

4Starting at the short side closest to you, roll up each pastry sheet tightly, like a jelly roll. Wrap each in plastic wrap and place in refrigerator or freezer a few minutes to chill thoroughly.

5Discard plastic wrap. Cut each roll crosswise into 12 to 15 slices with a sharp knife. Arrange slices on prepared baking sheets, cut-sides down. Brush tops with egg mixture.

6Bake 15 to 20 minutes or until golden brown, in 1 or 2 batches. Cool slightly and serve.

Nutritional Information

No Nutritional Information Available

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