These Christmas Pesto Pinwheel Slices are the easiest festive appetizer you can make in under 30 minutes. They’re buttery, flaky, and packed with basil pesto and melted cheese. Great for parties, potlucks, or a Christmas dinner starter. Tested twice; best texture at 12 minutes bake time for crisp edges and soft centers.
At a Glance
- Ready in 30 minutes
- Uses store-bought puff pastry
- Perfect make-ahead holiday appetizer
- Easy swaps for dairy-free and gluten-free
Ingredients
- 1 sheet puff pastry, thawed (about 8 oz / 225 g)
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup shredded mozzarella (113 g)
- 1/4 cup grated Parmesan (optional; 25 g)
- 1 large egg, beaten (for egg wash)
- Pinch of salt and black pepper
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Dairy-free mozzarella + nutritional yeast | Melt-free cheese alternatives still work well; bake 1–2 minutes longer. |
| Gluten-free | Gluten-free puff pastry | Keep pastry very cold before rolling to avoid tearing. |
| No alcohol/pork | No adjustments needed | Recipe contains neither; safe for all. |
| Pantry substitute | Spinach pesto or sun-dried tomato pesto | Creates red/green holiday colors. |
Step-by-Step Instructions
1. Fill & Roll
Spread the pesto over the puff pastry, leaving a 1/2-inch border. Sprinkle mozzarella and Parmesan evenly. Roll tightly from the long side into a log.
2. Chill & Slice
Freeze the log for 10 minutes to firm. Slice into 1/2-inch rounds.
3. Bake
Place slices on a lined sheet. Brush lightly with egg wash. Bake at 400°F (205°C) for 12–14 minutes until golden and crisp.
Pro Tips & Variations
- Keep puff pastry cold for the cleanest cuts.
- If pesto seems oily, blot lightly with a paper towel before spreading.
- For red-and-green pinwheels, alternate fillings: basil pesto on half, sun-dried tomato pesto on the other.
- Add a thin layer of turkey bacon, beef bacon, or sautéed mushrooms for extra flavor.
- Sprinkle with flaky salt right after baking for a finish.
Serving Suggestions
- Serve warm on a party platter with marinara dipping sauce.
- Pair with a holiday charcuterie board (cheeses, olives, crackers).
- Add to a Christmas brunch spread next to eggs and fruit.
Storage & Reheating
Refrigerate: Up to 3 days in an airtight container.
Freeze (unbaked): Up to 2 months. Slice first, then freeze on a tray before transferring to a bag.
Reheat: 350°F (175°C) for 6–8 minutes.
Food Safety: Keep dairy-filled pastries chilled under 40°F (4°C) when not serving.
Troubleshooting
Pinwheels unroll: Freeze the log longer before slicing.
Greasy bottoms: Use parchment paper and lightly blot pesto before spreading.
Dough turns soft: Warm pastry means tearing—always chill before slicing.
FAQs
Q1: Can I make Christmas Pesto Pinwheel Slices ahead?
Yes. Prep, slice, freeze, and bake straight from frozen.
Q2: Can I use homemade pesto?
Absolutely—just make sure it’s thick, not runny.
Q3: What cheese works best besides mozzarella?
You can try provolone, fontina, or dairy-free mozzarella.
Nutrition (per slice)
Calories: 110; Protein: 4 g; Carbs: 10 g; Fat: 6 g.
Print
Christmas Pesto Pinwheel Slices
- Total Time: 24 minutes
- Yield: 18 slices 1x
Description
Easy Christmas Pesto Pinwheel Slices made with puff pastry, pesto, and cheese.
Ingredients
- 1 sheet puff pastry, thawed
- 1/3 cup basil pesto
- 1 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 large egg, beaten
- Salt and pepper
Instructions
- Spread pesto and cheese on pastry; roll tightly.
- Chill log 10 minutes; slice into rounds.
- Bake at 400°F (205°C) for 12–14 minutes.
Notes
Keep pastry cold for clean slices; freeze unbaked pinwheels up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 110
- Sugar: 1
- Sodium: 180
- Fat: 6
- Saturated Fat: 2.5
- Carbohydrates: 10
- Fiber: 0
- Protein: 4
- Cholesterol: 10
Keywords: Christmas Pesto Pinwheel Slices, pesto pinwheels, holiday appetizers