Puff Pastry Pizza Pinwheels
Quick, flaky puff-pastry pinwheels filled with a creamy tomato-herb mixture and golden melted cheese.
These compact savory spirals turn one sheet of refrigerated puff pastry into easy party food. A thin layer of cream cheese, tomato, herbs, and grated cheese keeps the swirls flavorful without weighing down the delicate pastry.
Instructions
- 1
Mix the cream cheese, tomato paste, Italian herbs, salt, and pepper in a bowl. Stir in about three quarters of the grated cheese and, if using, the finely chopped ham or salami.
- 2
Unroll the cold puff pastry and spread the filling evenly over it, leaving a border of about 0.5 cm along one long edge.
- 3
Roll up the pastry from the opposite long side and lightly press the bare edge to seal. For easier slicing, optionally wrap the roll in its parchment and freeze for 15 minutes.
15 min
- 4
Preheat a conventional oven to 200°C (392°F) and line a baking sheet with parchment paper.
- 5
Using a sharp knife and as little pressure as possible, cut the roll into 1–2 cm slices. Space them on the baking sheet and gently reshape any oval pieces into rounds.
- 6
Beat the egg with a fork, brush it over the pinwheels, and sprinkle with the remaining cheese. Bake for 15–18 minutes, until puffed and golden.
18 min
Ago's Notes
- Use a thick tomato sauce instead of tomato paste if preferred. For a redder, more tomato-forward filling, reduce the cream cheese slightly.
- For easier, cleaner slicing, wrap the filled roll in its parchment and freeze it for 15 minutes; this optional chilling time is not included in the 38-minute total.
- If a slice becomes oval, gently reshape it with your fingers. For especially round spirals, cut the filled pastry into strips first and roll each strip separately.
- Serve the pinwheels warm. Freeze cooled leftovers and briefly reheat them in the oven before serving.
Serve the pizza pinwheels while the pastry is crisp and the cheese is still warm.
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