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Pesto Pinwheel Appetizers



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


8 - 12 servings


1  box (2 sheets)  Frozen Puff Pastry Sheets

1  jar  Canyon Foods Basil or Sun-Dried Tomato Pesto

6  Tablespoons  pine nuts

8  ounces   shredded Italian-blend cheese

1  egg, beaten with 1 Tablespoon water


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

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

Unfold 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.

Starting 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.

Discard 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.

Bake 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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