Italian Pinwheels

These bites of deliciousness are inspired by this recipe from Ina Garten. See, I was going to make them as the original directions dictate, but I left the puff pastry out too long and it became completely useless. So, I worked with the dough I had in the fridge for another recipe. I’ll be looking forward to trying the originally planned palmiers soon, but, for our New Year’s Eve, and future parties, these were a hit.


  • 1 tube Pizza Dough
  • ¼ cup Pesto
  • ½ cup Ricotta Salata, crumbled
  • ¼ cup Sundried Tomatoes, finely chopped
  • ¼ cup Pine Nuts, toasted
  • ½ tsp Kosher salt


  1. Lightly flour a board and carefully unroll the dough. Roll the pastry lightly with a rolling pin.
  2. Spread the sheet of dough with the pesto, ricotta salata crumbles, the tomatoes, and the pine nuts. Sprinkle with the salt.
  3. Working from the short ends, roll tightly and place seam side town. Cover with plastic wrap and chill for at least 45 minutes.
  4. Meanwhile, preheat the oven to 425.
  5. Cut the prepared rolls of puff pastry in ¼ inch thick slices and place them face up 2 inches apart on baking sheets lined with parchment paper. Bake for 16 minutes, until golden brown. Serve warm.

2 thoughts on “Italian Pinwheels

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