Parmesan Pesto Pinwheels Recipe

Pesto gets a turn at the table with these perfect little pinwheels. Light, flaky crust is wrapped around the robust flavors of basil, garlic and parmesan.

Parmesan Pesto Pinwheels

Parmesan Pesto Pinwheels

Pesto gets a turn at the table with these perfect little pinwheels. Light, flaky crust is wrapped around the robust flavors of basil, garlic, and parmesan.

Photo by: Sam Henderson

Sam Henderson


  • 1 pie crust dough
  • flour for rolling
  • 3/4 cup pesto, homemade or store bought


Roll the pie crust dough to 1/8"-1/4" thick on a sheet of parchment, shaping it into a rectangle as much as possible. The rectangle will be about 13" x 9". Use flour as needed on the surface and the rolling pin to prevent sticking.

Add pesto to the surface of the dough leaving about 1/2" uncovered on one of the long sides. Pull the pesto covered long side closest to you and roll the dough over tightly. Use the parchment paper to help you continue tightly rolling until you have reached the uncovered edge. Moisten your finger with water and run it along the uncovered edge. Roll the log tightly in the parchment and then in cling film. Refrigerate for at least one hour before proceeding.

Remove the cling film but keep the parchment wrapped around the log. Using a sharp knife, cut the log into 1/2" slices. Remove the parchment from each slice. Place the slices at least 1" apart, cut side down, on a parchment lined baking sheet. Return to the refrigerator for 30 minutes. 

Preheat oven to 400 degrees Fahrenheit. Bake the pinwheels for 15-18 minutes or until cooked through and lightly golden brown on the edges. Remove from the oven and cool slightly before serving.

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