It’s been a while, but I absolutely love hosting a good party.
Whether it’s a dinner party, a sports-related party or a get-together with friends, I love them all. I love opening up my home to entertain, and I love spending time with people I care about and making fun food to go along with whatever event we’re celebrating.
However, I’m not the best when it comes to making party-friendly appetizers and finger foods.
Main dishes? I’ve got those in the bag.
Dessert? I could probably bake something up in my sleep.
But starters? Umm…
I generally either forget about apps until the hour before my guests arrive and then frantically have to throw something together or tap a friend to bring a starter because that’s not really my forte.
However, I’m working on it. And I’m here today to share this delightful appetizer with y’all.
The idea for this recipe came to me before participating in a neighborhood progressive dinner, and these beauties were a major hit!
The added bonus of these pinwheels? They’re incredibly easy to make, and while you could make your own pesto, it’s not a requirement. The store-bought kind totally works, too.
So… if you’re like me, it’s OK.
It’s OK if you aren’t totally with your appetizer game or that you sometimes forget about appetizers until just before your guests arrive? (C’mon. You know we’ve all done that at least once.)
These Pesto and Sun-Dried Tomato Pinwheels are a lifesaver, come together easily, take little time and they’re absolutely SCRUMPTIOUS.
Here’s how you can make your own:
Ingredients
- 1 sheet Puff Pastry
- 1/2 cup pesto (homemade or store-bought)
- 8 oz. can sun-dried tomatoes, drained and chopped
- 1/2 cup Parmesan, shredded
- 1 egg + water, for an egg wash
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Thaw the Puff Pastry in the fridge, then transfer it to a well-floured surface when it is no longer frozen. Using a rolling pin, roll it out to flatten the tabs and make the sheet thinner.
- Spread the pesto on top of the pastry, then sprinkle on the chopped sun-dried tomatoes and the Parmesan. Be sure to leave about 1/2-inch on each side of the Puff Pastry so the filling won't fall out when you roll it up.
- Roll the pinwheels slowly, and when completely rolled, seal with the egg wash.
- Slice into 1/2" pinwheels, and gently transfer them to the prepared baking sheet, leaving space between the pinwheels.
- Bake at 400°F for 15-20 minutes, or until the tops are golden brown.
- Let cool for 10-15 minutes, then enjoy!
Do you like hosting parties? What is your strong suit when hosting?
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I looove pinwheels! When I used to work at a steakhouse we had them for complimentary appetizers all the time and I loved the versatility of them and how easy them seemed to be to make! I want to make some for Steven’s graduation party coming up!
Oh, that’s awesome that you got to try out pinwheels at your former job! They’re super easy to make, and if you happen to make these for Steven’s graduation party, let me know! They’re oh-so-delicious!
I was wanting to know how many does this make. Thinking of making these to watch the Georgia game tomorrow and wanted to know