PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Delicious and gorgeous-looking pinwheels are a perfect appetizer for summer parties, filled with easy homemade pesto and paired with white wine.
These Sun-Dried Tomato and Spinach Pesto Pinwheels are my all-time favorite appetizer and you can find me noshing on them every now and then (read finding excuse to make them). I cannot believe that I’ve not shared this recipe before, so when I was sent Pinot Grigio from Cavit Wines, I knew exactly what I’m going to pair and share with you. By now and my previous wine posts, you must have understand that I love wine and we enjoy both red and white occasionally with friends.
These Cavit Wines are all the way from the Trentino region of northern Italy and they were first introduced in the US in 1977. For all my white wine lovers, the ‘Pinot Grigio’ has a floral note along with hints of fresh peaches and apples. Also, I’m also so excited that we are celebrating the FIRST ever National Pinot Grigio day on May 26, 2017 which happens to be this Friday, so I had the perfect excuse to call some of my wine loving friends over for a small get-together…..so you can imagine an evening with friends, wine and our favorite pinwheels (don’t worry we do have cheese and other small bites too 
Now, let’s talk about my favorite pinwheels which are stuffed with these 2 minutes spinach pesto (if you like, you can add store bought pesto too). I’ll post an elaborate post on how to make pesto later but for now or our quick turn around, we are making the pesto using fresh spinach, pine nuts, olive oil, garlic, and cheese. Just pulse everything in a food processor for a minute or two and you have yourself a scrumptious pesto that can be slathered on bread, crackers or just about anything. I’m also adding these sun-dried tomatoes for a hint of tanginess and we are doing two kinds of cheeses here – cream-cheese and asiago.
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National Pinot Grigio Day: Sun-Dried Tomato and Spinach Pesto Pinwheels
- Total Time: 27 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Flaky pizza dough pinwheels are filled with a vibrant spinach pesto and sun-dried tomatoes. A perfect appetizer for your next summer gathering.
Ingredients
- 1 Can (1 Can) Frozen Pizza Dough
- 4 Tbsp (60 ml) Cream-Cheese
- 4 Tbsp (60 ml) Asiago Cheese
- 3 (3) Sun-Dried Tomatoes
- 1/2 Tsp Italian Seasoning
- 1/4 cups (60 ml) Fresh Spinach
- 2 Tbsp (30 ml) Olive Oil
- 1 Tbsp (15 ml) Pine Nuts
- 1 (1) Clove Garlic
- 1 Tbsp (15 ml) Parmesan Cheese
Instructions
- In a food processor, add all the spinach pesto ingredients and blend until smooth.
- Preheat oven to 200°F (93°C).
- Roll the thawed pizza dough into a rectangle about one inch thick on a clean surface.
- Spread cream cheese over the dough.
- Spread the spinach pesto evenly and sprinkle with chopped sun-dried tomatoes.
- Sprinkle grated Asiago cheese over the top.
- Roll the dough into a log shape.
- Cut into slices of your desired thickness.
- Place the slices on a baking tray lined with foil or parchment paper.
- Bake for 10-12 minutes, or until golden brown.
- Remove from oven and let cool on the baking tray.
- Transfer to a serving tray.
Notes
- For a richer pesto, use high-quality olive oil and freshly grated Parmesan cheese.
- If you don’t have sun-dried tomatoes in oil, use oil-packed ones and add 1 teaspoon of the oil to the pesto for extra flavor.
- To prevent the pinwheels from becoming too dry, bake them until lightly golden and slightly underdone in the center. They will continue to cook slightly as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
- Cholesterol: 15
Frequently Asked Questions
What type of spinach should I use for the pesto in the pinwheels?
You should use fresh spinach for the pesto to ensure a vibrant flavor and texture.
Can I use oil-packed sun-dried tomatoes instead of dry ones?
Yes, you can use oil-packed sun-dried tomatoes; just drain them well to avoid excess moisture in the pesto.
How do I roll the pinwheels without tearing the tortillas?
To prevent tearing, use room temperature tortillas and spread the filling evenly, then roll tightly but gently.
they are quite cute… i must try them