These Cheese and Vegetable Pinwheels are delicious bite-sized treats that offer a perfect balance of creamy cheese, roasted vegetables, and herbs, all wrapped in a flaky pastry shell. Whether you use puff pastry or a soft dough base, these pinwheels will be a hit at any gathering. They’re simple to make, but they look and taste like you spent hours preparing them.
Ingredients:
- 1 sheet of puff pastry (or use crescent roll dough or pizza dough if you prefer)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese (softened)
- 1/2 cup spinach (fresh or frozen, chopped)
- 1 small zucchini (finely diced)
- 1 small red bell pepper (diced)
- 1/2 cup mushrooms (sliced thinly)
- 1/4 cup finely chopped onion
- 1 tablespoon olive oil (for sautéing)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano (optional)
- Salt and pepper, to taste
- 1 egg (for egg wash)
- Flour (for dusting the surface)
Directions
Instructions:
Step 1: Prepare the Vegetables (10-12 minutes)
- Sauté the Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the diced onion, zucchini, bell pepper, and sliced mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and most of the moisture has evaporated. If you’re using spinach, add it in at the end for just a minute to wilt it. If using frozen spinach, make sure to thaw and drain it thoroughly before adding. - Season the Vegetables:
Sprinkle the sautéed vegetables with garlic powder, dried oregano (if using), and salt and pepper to taste. Remove the skillet from the heat and allow the vegetable mixture to cool slightly while you prepare the cheese mixture.
Step 2: Make the Cheese Mixture (5 minutes)
- Mix the Cheese:
In a medium bowl, combine the softened cream cheese, mozzarella, and Parmesan cheese. Stir until smooth and well combined. This will form a creamy, cheesy base for your pinwheels.
Step 3: Prepare the Puff Pastry (5 minutes)
- Roll Out the Pastry:
Place the puff pastry sheet (or dough) on a lightly floured surface. Use a rolling pin to roll it out slightly to make a larger rectangle (about 12 x 10 inches), ensuring the pastry is smooth and even. - Spread the Cheese Mixture:
Spread the cheese mixture evenly over the entire surface of the pastry, leaving a small border around the edges.
Step 4: Add the Vegetables (5 minutes)
- Layer the Vegetables:
Evenly distribute the sautéed vegetables over the cheese layer. Make sure the vegetables are spread out in a single layer so that every bite has a nice balance of cheese and veggies.
Step 5: Roll and Slice the Pinwheels (5 minutes)
- Roll Up the Pastry:
Starting from one long edge, carefully roll the pastry into a tight log or cylinder. Be sure to roll gently so the filling doesn’t spill out. - Slice the Pinwheels:
Once rolled, use a sharp knife to slice the roll into approximately 1-inch wide pinwheels. You should be able to get around 8-10 pinwheels, depending on the size of your pastry sheet.
Step 6: Bake the Pinwheels (15-20 minutes)
- Prepare for Baking:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the pinwheels on the prepared baking sheet, leaving some space between each. - Egg Wash:
In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the top of each pinwheel with the egg wash to give them a golden, glossy finish. - Bake:
Bake the pinwheels in the preheated oven for 15-20 minutes, or until they are golden brown and puffed up. The cheese should be melted and bubbling inside, and the pastry should be crispy and flaky.
Step 7: Serve and Enjoy (5 minutes)
- Cool and Serve:
Let the pinwheels cool for a few minutes before serving. They can be enjoyed warm or at room temperature, and they are great with a side of dipping sauces like marinara, ranch, or garlic aioli.
Time and Temperature:
- Prep Time: 15-20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Oven Temperature: 375°F (190°C)
