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Sundried Tomato Fontina Puff Pinwheels Recipe

Sundried Tomato Fontina Puff Pinwheels

Course Appetizer, Snack
Cuisine American
Keyword easy-appetizers, puff-pastry-recipes, sundried-tomato-fontina-pinwheels
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24 pinwheels
Calories 110kcal
Author Melissa Sperka


  • 1 sheet frozen puff pastry thawed
  • 1 5.6 oz garlic chive soft spreadable cheese i.e. Alouette or Boursin
  • 3 Tbsp sundried tomato sandwich spread or pesto
  • 1 Tbsp grated Parmesan cheese
  • 1 cup finely shredded fontina cheese
  • 1 large egg beaten with 1 Tbsp cold water


  • Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  • Thaw the puff pastry per the package directions. On a lightly floured non stick surface Roll into roughly a 16 x 12 inch rectangle.
  • Spread the softened cheese from end to end. Top with the sundried tomato pesto. Spread evenly.
  • Sprinkle with grated Parmesan cheese and shredded fontina cheese.
  • Begin to roll starting with the widest edge ending seam side down.
  • Use a sharp knife to cut into 24 equal pieces. Place onto the baking sheet at least 1 ½-inches apart. Brush the top and sides with beaten egg wash.
  • Bake for 15-18 minutes until golden. Serve with additional sundried tomato pesto on the side.


Serving: 1serving | Calories: 110kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 130mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg