Delicious and gorgeous-looking pinwheels are a perfect appetizer for summer parties, filled with easy homemade pesto and paired with white wine.
These wines from the Trentino region of northern Italy pair beautifully with a floral Pinot Grigio with hints of fresh peaches and apples. 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
- 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 Frozen Pizza Dough
- 4 Tbsp (60 ml) Cream-Cheese
- 4 Tbsp (60 ml) Asiago Cheese
- 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 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