Have you ever had a pinwheel before? A pizza flavoured one at that? Delicious, crispy and hot rounds of oozing cheese, tomato sauce and herbs, are you ready?!
Pinwheels have been an all time favourite in my household because they’re AMAZINGLY DELICIOUS! I like to make them on special occasions such as Grand Final Day, Christmas and Birthdays etc. Why? Well honestly I’m unsure as to why I don’t make them more often since they’re such a huge hit. Now I’ll be challenging myself to make these yummy pinwheels more often that I do!
Before we converted to gluten free, regular puff pastry was of course our only choice to make these pinwheels. Now being gluten free, I stopped making them since we couldn’t find a good quality gluten free puff pastry, we have now though. I suggest checking out your local health food store to see if they carry gluten free puff pastry, that’s if you want to make these pinwheels gluten free, otherwise regular puff pastry works an absolute treat! Oh those crispy bits are the best aren’t they?!
Also before becoming a vegetarian, I used to add shaved ham, which you also still can do if you desire, pretty much all the Aussie pizza toppings rolled into puff pastry minus the egg and onion haha! All I choose to add now is very simple yet unbelievably tasty. Tomato paste, cheese, herbs, salt and pepper. Less is more in these pinwheels.
I’m currently adding more and more savoury recipes to my collection because I know you guys are appreciating it. I want to share simple, delicious and healthy meals for you and your family to enjoy. For them to become well loved classics. I hope these incredibly scrumptious pinwheels are added to that list too!
- 2 sheets puff pastry, defrosted
- ¼-1/3 cup tomato paste
- 2 Tbsp dried mixed Italian herbs
- Salt & pepper to taste
- 2 cups grated cheese*
- 2 Tbsp milk
- Preheat oven to 200°C (390°F) and line a baking tray with parchment and set aside.
- Put one sheet of pastry on a large board.
- Spread 3-4 tablespoons tomato paste all over the one side of pastry.
- Sprinkle 1 tablespoon of dried herbs and desired amount of salt and pepper all over the tomato paste.
- Sprinkle 1 cup grated cheese all over.
- Starting at one of the short ends of the pastry, pick up and gently but tightly roll pastry until you reach the end.
- Brush milk over the entire top and sides of the pastry roll.
- Taking a sharp knife, gently cut 1-2 inch wide slices.
- Place each pinwheel on prepared tray, 2 inches apart.
- Repeat with remaining pastry sheet.
- Bake for 10-20 minutes or until crispy and golden.
- Remove and cool slightly on pan.
- Serve immediately or cool down completely and store in an airtight container, refrigerated or later use.
*I use the frozen grated cheese packet you can buy from your local supermarket.
You can use as many puff pastry sheets as you desire to make more or less. Just alter the amount of ingredients to suit the amount of pastry you have.