Cheese and Tomato Pinwheels (5 Ingredients)

cheese and tomato pinwheels baked until golden brown.

Cheese and Tomato Pinwheels (5 Ingredients)

Try our easy cheese and tomato pinwheels. They are made with only 5 ingredients: puff pastry, cheese, garlic, Italian seasoning, and tomato sauce in about 30 minutes.

Course Appetizer, Snack

Cuisine American

Prep Time 15

Cook Time 15

Servings servings

Calories 115kcal

Author Adina

Equipment

Sharp knife
Two baking sheets
Parchment paper

Ingredients

1 puff pastry sheet Notes 1, 2
4 tablespoons tomato sauce Note 3
1 large garlic clove
1 teaspoon Italian seasoning or other dried herbs
1 cup Cheddar or Gouda, grated, 120 g, Note 4

Instructions

Preheat a convection oven to 375°F/ 180°C or a regular oven to 400°F/200°C. A convection oven allows you to bake two batches at a time, thus reducing your time in the kitchen.
Prepare puff pastry: Unroll the puff pastry rectangle on the working surface. If frozen, thaw it according to the packet’s instructions. If not already rolled, roll the puff pastry into a rectangle about 18 inches/ 47 cm long and 10 inches/ 25 cm wide.
1 puff pastry sheet
Mix the tomato sauce (or seasoned tomato puree) with grated garlic and spread it over the pastry.
4 tablespoons tomato sauce + 1 large garlic clove
Add: Sprinkle it with the Italian seasoning and grated cheese.
1 teaspoon Italian seasoning + 1 cup Cheddar / 120 g
Cut pinwheels: Starting at the bottom, roll the puff pastry into a thick and tight “sausage.” Using a very sharp knife, cut it into 14 – 16 slices about ⅓ inches/1 cm thick (refrigerate the uncut sausage for 30 minutes for easier cutting).
Arrange the tomato and cheese pinwheels on the prepared baking sheets. Keep the slices that don't fit on the baking sheets refrigerated until it's time to bake them; they may spread too much if left at room temperature for too long.
Bake in the preheated oven for about 15 minutes or until golden and cooked through. Let them rest on the baking trays for about 5 minutes, then transfer to wire racks to cool.

Notes

Puff pastry: One large rolled puff pastry rectangle from the refrigerator section of your grocery store or one or two frozen puff pastry rectangles, depending on their size. I had one sheet of refrigerated pastry, which weighed 10 oz/ 275 g and was about 18 inches/ 47 cm long and 10 inches/ 25 cm wide.
Frozen puff pastry: If you use frozen puff pastry, thaw it according to the packet’s instructions. If it’s not already rolled, weigh about 10 oz7 275 g and roll it into a rectangle about 18 inches/ 47 cm long and 10 inches/ 25 cm wide.
Substitute tomato sauce with the same amount of tomato puree seasoned generously with salt and pepper.
Cheese: You can also use a combination of mozzarella and Parmesan or any other tasty, good-melting cheese you like.

Nutrition