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Sundried Tomato Puff Pastry Pinwheels
Course Appetizer, Snack
Cuisine American
Keyword easy-appetizers, puff-pastry-recipes, sundried-tomato-fontina-pinwheels
Prep Time 15 minutes minutes
Cook Time 18 minutes minutes
Total Time 33 minutes 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 1/2-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