3-Ingredient Pesto Pinwheels
These easy crescent roll appetizers are delicious pinwheels baked with a pesto and mozzarella cheese filling.
These 3-ingredient pesto pinwheels are the kind of appetizer you can throw together in minutes but still feel proud to serve. Crescent roll dough bakes up beautifully light and flaky, while the pesto and mozzarella melt into a savory, aromatic filling that tastes far more impressive than the effort required.
They’re perfect for parties, game days, or quick snacks. Because they use simple, ready-made ingredients, you can scale the recipe easily and customize the flavors with different pestos or cheeses. Serve them warm on their own or with a little marinara sauce for dipping.
What You’ll Like About This Dish
Only three ingredients. Simple pantry staples create delicious, crowd-pleasing pinwheels.
Quick assembly. Ready to bake in just a few minutes.
Flaky and cheesy. Crescent dough gives a light texture with a melty pesto filling.
Perfect for entertaining. Great warm appetizer for parties or family gatherings.
Ingredient Notes
- Crescent roll dough – Refrigerated dough keeps this recipe quick and reliable.
- Pesto – Use your favorite brand; basil pesto gives the best flavor and color.
- Mozzarella cheese – Melts smoothly and complements the pesto beautifully.
Steps to Make 3-Ingredient Pesto Pinwheels
- Prepare the baking sheet and heat the oven.
- Unroll the crescent dough and seal the perforations.
- Spread the dough with pesto and sprinkle with mozzarella.
- Roll the dough tightly into a log.
- Slice into pinwheels with a sharp knife.
- Arrange on the baking sheet.
- Bake until golden brown and flaky.
Tips
- Chill the dough for a few minutes if it becomes too soft to roll neatly.
- Use a serrated knife for cleaner slices.
- A thin layer of pesto works best to prevent leaking during baking.
- Serve immediately for the flakiest texture.
Recipe Variations
- Sun-dried tomato pesto. Swap basil pesto for sun-dried tomato pesto for a deeper, slightly sweeter flavor.
- Cheesy version. Add a sprinkle of Parmesan along with the mozzarella.
- Spicy twist. Spread a thin layer of chili crisp or add red pepper flakes before rolling.
- Italian blend. Use a mixture of mozzarella and provolone for extra richness.
Serving Suggestions
- Serve with warm marinara or pizza sauce.
- Pair with a fresh green salad for a light lunch.
- Add them to a holiday or game-day appetizer platter.
- Enjoy them as a quick snack straight from the oven.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. They soften slightly but reheat well.
Freeze: Not recommended; crescent dough becomes soft and loses its flaky texture after freezing and thawing.
Reheat: Warm in a 325°F oven or air fryer until crisp and heated through. Avoid microwaving, which softens the dough.
3-Ingredient Pesto Pinwheels
Ingredients
- 8 ounces crescent roll dough, (1 can)
- 1/3 cup pesto
- 1 cup shredded mozzarella cheese
Instructions
- Heat oven to 375 F.
- Line a large baking sheet with parchment paper or spray it lightly with nonstick cooking spray.
- Unroll the dough on a sheet of wax paper or parchment paper and press the perforations together.
- Spread a thin layer of pesto over the dough to within about 1/4-inch of all edges. Sprinkle with the shredded mozzarella cheese.
- Starting with the longest side, roll the rectangle up, jelly-roll style. Pinch the long seam to seal.
- With a sharp knife, cut the roll into about 16 to 20 slices.
- Arrange the slices, cut side down, on the prepared baking sheet.
- Bake for 10 to 15 minutes, or until the pastry is golden brown.
- Serve warm with hot marinara sauce.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
