Best 5 Pesto Pinwheel Buns Recipes

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**Indulge in the Culinary Delight of Pesto Pinwheel Buns: A Journey of Flavors and Textures**

In the realm of culinary artistry, there exists a delightful creation that tantalizes taste buds and captivates hearts - the Pesto Pinwheel Buns. These delectable buns are a symphony of flavors, textures, and visual appeal, offering a feast for the senses. With a vibrant green pesto filling swirled into golden-brown dough, these pinwheels burst with herbaceous aromas and a symphony of flavors. Their soft and fluffy texture provides a delightful contrast to the crispy edges, creating an irresistible combination that will leave you craving more. This article presents a collection of carefully curated recipes that guide you through the art of crafting these culinary masterpieces. From the classic Genovese pesto to variations such as arugula pesto and sun-dried tomato pesto, these recipes offer a diverse range of flavors to suit every palate. Whether you're a seasoned baker or a culinary novice, the detailed instructions and helpful tips will empower you to create these delightful treats in the comfort of your own kitchen. So, embark on this culinary adventure and let the Pesto Pinwheel Buns enchant your taste buds with their exquisite flavors and captivating appearance.

Let's cook with our recipes!

PARTY PESTO PINWHEELS



Party Pesto Pinwheels image

I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell, Rochester, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 pinwheels.

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
1/3 cup prepared pesto sauce
1/4 cup roasted sweet red peppers, drained and chopped
1/4 cup grated Parmesan cheese
1 cup pizza sauce, warmed

Steps:

  • Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.

Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

GARLIC BREAD PINWHEELS



Garlic Bread Pinwheels image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 6

One 8-ounce crescent dough sheet, such as Pillsbury
1/2 cup shredded "supermarket" mozzarella
4 tablespoons salted butter, melted
1 tablespoon grated Parmesan
1 tablespoon pesto (store-bought or homemade)
2 garlic cloves, pressed

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper and set aside.
  • Unroll the crescent sheet on a clean cutting board.
  • Mix together the mozzarella, butter, Parmesan, pesto and garlic in small bowl or pitcher until mixed well. Reserve two tablespoons of the mixture and set aside. Spoon the remaining garlic-butter mixture over the crescent dough sheet, spreading to the edges. Starting with one of the long sides, roll the dough tightly, as if you were rolling cinnamon roll dough. Pinch closed and place seam-side down.
  • Slice the dough into 12 even pieces and transfer them to the lined sheet pan, spacing them evenly. Spoon 1 teaspoon of the remaining garlic butter on top of each roll. Bake until golden, about 12 minutes.
  • Let cool for 2 to 3 minutes, then serve.

PESTO PINWHEEL RECIPE



Pesto Pinwheel Recipe image

This Pinwheel recipe is perfect for parties or anytime you want an appetizer or snack! You only need three ingredients to make them, and they bake up flaky with delicious flavor from pesto and cheese. This is an easy appetizer that won't last long when you serve it!

Provided by Dorothy Kern

Categories     Appetizer

Time 1h30m

Number Of Ingredients 3

1 puff pastry sheet from a box of two (thawed according to package directions)
1/4 cup prepared pesto
1 cup grated parmesan or asiago cheese

Steps:

  • Unwrap thawed puff pastry sheet and slice in half.
  • On each half: spread about 2 tablespoons of pesto into a thin layer, then sprinkle with 1/2 cup.
  • Roll up tightly from the long side. Wet the edge with your finger and a bit of water to seal and wrap tightly with plastic wrap. Chill at least one hour (or up to 2 days).
  • Preheat oven to 425°F. Line 2 cookie sheets with parchment paper or a silicone baking mat. Remove rolls from refrigerator and unwrap, then slice 1/2" slices. Lay flat on baking sheets.
  • Bake for 6-8 minutes or until puffy and golden brown. Serve hot.

Nutrition Facts : ServingSize 1 serving, Calories 165 kcal, Carbohydrate 10 g, Protein 5 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 6 mg, Sodium 233 mg, Fiber 1 g, Sugar 1 g

PESTO PUFF PASTRY PINWHEEL



Pesto Puff Pastry Pinwheel image

With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!

Provided by Magda

Categories     Appetizers and Snacks     Pastries

Time 50m

Yield 8

Number Of Ingredients 4

2 sheets puff pastry
2 teaspoons all-purpose flour, or as needed
8 ½ ounces ricotta cheese
8 ½ ounces pesto

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
  • Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
  • Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
  • Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
  • Bake in the preheated oven until pastry is browned, 25 to 30 minutes.

Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g

CHEESE & PESTO WHIRLS



Cheese & pesto whirls image

These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup

Provided by Cassie Best

Categories     Buffet, Lunch, Side dish, Snack, Supper

Time 1h20m

Number Of Ingredients 9

450g strong white bread flour, plus a little for dusting
7g sachet fast-action dried yeast
1 tsp golden caster sugar
2 tbsp olive oil, plus a drizzle
150g tub fresh pesto
240g tub semi-dried tomatoes, drained and roughly chopped
100g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
50g parmesan (or vegetarian alternative), grated
handful basil leaves

Steps:

  • Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
  • Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
  • Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
  • Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium

Tips:

  • Use fresh basil for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • Make sure the pesto is well-blended before adding it to the dough. This will help to prevent the pesto from curdling.
  • If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
  • Roll the dough out into a thin sheet. This will help to ensure that the pinwheels are cooked evenly.
  • Brush the pinwheels with olive oil before baking. This will help to give them a golden brown crust.
  • Serve the pinwheels warm or at room temperature. They can be enjoyed on their own or with a dipping sauce.

Conclusion:

Pesto pinwheel buns are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With their beautiful spiral design and flavorful pesto filling, they are sure to be a hit with your guests. So next time you are looking for a quick and easy recipe to try, give these pesto pinwheel buns a try!

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