Description
Delicious and gorgeous-looking pinwheels are a perfect appetizer for summer parties, filled with easy homemade pesto and paired with white wine.
Ingredients
Scale
- 1 Can Frozen Pizza Dough – thawed but cold
- 4 Tbsp Cream-Cheese – room temperature
- 4 Tbsp Asiago Cheese – grated
- 3 Sun-Dried Tomatoes – chopped into tiny pieces
- 1/2 Tsp Italian Seasoning – optional
For Spinach Pesto:
- 1/4 Cup Fresh Spinach
- 2 Tbsp Olive Oil
- 1 Tbsp Pine Nuts
- 1 Clove Garlic
- 1 Tbsp Parmesan Cheese
Instructions
- In a food processor, add all the spinach pesto ingredient and blend to form a smooth paste (kind of granular texture).
- Preheat oven at 200F
- Roll the thawed pizza dough into a rectangular shape on a flat-clean surface. (till it’s an inch thick).
- Spread the cream-cheese on top.
- Then spread the spinach pesto evenly and sprinkle chopped sun-dried tomato.
- Finally sprinkle grated asiago cheese all over.
- Roll the dough to form a long log kind of shape.
- Cut into thin or thick pieces as per choice.
- Place them on a baking tray layered with foil/parchment paper.
- Bake for 10-12 minutes (till it cooks and gets a golden color).
- Turn off the oven, remove and place the baking tray outside for pinwheels to cool down.
- Transfer to serving tray and enjoy.
Notes
These can be prepped and frozen for a week in an air-tight container. Thaw and bake.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Appetizer