Easy Pesto Pinwheel Recipes For An Afternoon Tea Party

These pinwheels stuffed with pesto are a delectable appetiser prepared in the Italian tradition. They give the impression of being very sophisticated and challenging to build, but in reality they are laughably simple. You will only need four components, and the preparation time will be minimal. Both the roasted red peppers and the basil pesto may be purchased fully prepared in a jar from a grocery store. If you are using red peppers from a jar, be sure to drain them thoroughly before using them; otherwise, you will have a mushy mess on your hands. It is also very important to serve this appetiser at a warm temperature. You may have the bites ready in advance and then put them in the refrigerator to keep them fresh. After that, place them in the oven only a few minutes before the meal is ready to be served.


  • 1 (8 oz) package of crescent rolls, refrigerated
  • 1/3 cup basil pesto
  • ¼ cup roasted red peppers, drained well (if from a jar) and chopped
  • ¼ cup grated parmesan cheese


  1. Preheat your oven to 350° F.
  2. Roll out the crescent roll dough and separate it into 2 large rectangles.  Press firmly along the perforations in the dough to seal them so that the dough doesn’t fall apart along these punctures.
  3. Spread the prepared pesto over the dough leaving a little room around the edges.  Then sprinkle evenly with the roasted red peppers and parmesan cheese.
  4. Roll up each rectangle (as you would a jelly roll) from the short side and press the edges firmly together to seal the rolls shut at the ends.
  5. Using a sharp, serrated knife, cut each dough roll into approximately 10 slices.
  6. Place the bites with cut side down on an ungreased cookie sheet.  Bake for 10-15 minutes or until the dough is a golden brown color.

Yields approximately 20 pesto pinwheels.

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