Go Back
–+ servings
Print

Pesto Puff Pastry Pinwheels

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Author Delish D'Lites

Ingredients

  • 1 package frozen puff pastry thawed
  • 1 8 oz. bag of Kraft Natural Shredded Mozzarella Cheese
  • 1/4 cup Kraft Grated Parmesan cheese
  • 1/2 cup basil pesto
  • 1/2 cup sundried tomatoes in oil
  • 1 clove of garlic

Instructions

  1. Preheat your oven to 400 degrees F.
  2. To make the sundried tomato pesto, blend the sundried tomatoes, 1 peeled garlic clove, 1 tbsp of olive oil, 1/4 cup Krafted Grated Parmesan Cheese, and 1 tbsp of basil pesto.
  3. Spread the sundried tomato pesto in a thin layer onto one sheet of puff pastry.
  4. Top with 1 cup of Kraft Natural Shredded Mozzarella Cheese.
  5. Roll the puff pastry sheet into a tight log, seam side down.
  6. Repeat the process with the basil pesto on the second sheet of puff pastry.
  7. Chill the logs for 10 minutes in the freezer. then slice into 1" rounds with a serated (bread) knife.
  8. Place the pinwheels onto a parchment lined baking sheet and bake for 20 minutes, until puffed, cheesy, and golden brown.
  9. Serve warm or at room temperature.