Description

Crispy, golden puff pastry spirals filled with melted cheese, herbs, and finely chopped sun-dried tomatoes — a quick, crowd-pleasing appetizer or party snack that’s bursting with flavor.

Ingredients

Units Scale

1 sheet puff pastry, thawed
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, finely chopped
2 tablespoons chopped fresh basil or parsley
1 egg, beaten (for egg wash)
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface into a rectangle.
Evenly sprinkle the cheddar, Parmesan, chopped sun-dried tomatoes, herbs, garlic powder, red pepper flakes, salt, and pepper over the surface.
Starting from the long edge, tightly roll the pastry into a log.
Slice into 1/2-inch thick pinwheels and place them flat on the prepared baking sheet.
Brush each pinwheel with the beaten egg to ensure a golden, glossy finish.
Bake for 15–18 minutes, or until puffed and golden brown.
Let cool slightly before serving warm or at room temperature.

Notes

Feel free to swap in your favorite cheeses such as mozzarella or feta.
These pinwheels can be assembled ahead and refrigerated or frozen before baking.
For a vegetarian option, ensure sun-dried tomatoes are not packed with anchovies.
Serve with marinara or a creamy dipping sauce for extra flavor.

Nutrition

Serving Size: 1 pinwheel
Calories: 110
Sugar: 1g
Sodium: 160mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 0g
Protein: 3g
Cholesterol: 20mg