Vegan Pesto Ricotta Pinwheels

Vegan Pesto Ricotta Pinwheels

The Best Party Appetizer!

Jump to Recipe

I love myself a good appetizer. If you add pesto and cheese to the mix…I am there!

This is very simple to make and so so tasty. I made it this past Sunday, and my husband and three year old daughter devoured them all within minutes. I am not joking.

Just a few simple ingredients and readymade puff pastry sheets and you are good to go. Best part is, if you use vegan puff pastry, it is 100% vegan.

Spread out all the ingredients on the thawed puff pastry

After it has cooled cut into 1 inch pieces and place on ungreased cookie sheet.  Give them room to expand. Because as the name states,  puff pastry tends to puff!

This is how mine looked just out of the oven.  And yes, they taste as good as they look!

Ingredients

1. 1 sheet of ready made puff pastry
2. 3 tablespoons of pesto. I used my vegan walnut pesto
3. 1/4 cup vegan mozzarella cheese. I used daiya
4. 3 tablespoons of ricotta. I used my vegan almond whipped ricotta
5. 2 teaspoons vegan butter

Directions

• Preheat oven to 375
• Thaw puff pastry according to package direction
• Gently roll out puff pastry on floured surface
• Spread pesto onto the puff pastry
• Then spread the ricotta mixture
• Then Sprinkle desired amount of vegan mozzarella cheese
• Tightly roll the ingredients into a log shape
• wrap in clear plastic wrap.
• Place in fridge for 30 minutes
• Once chilled unwrap and cut into 1 inch slices
• Place about 1 inch apart on ungreased baking sheet
• Brush each roll with vegan butter
• Place in oven for 18-20 minute. Until golden brown

Save Print

Pesto Ricotta Pinwheels

The perfect holiday appetizer. These pesto ricotta pinwheels are a perfect start to any meal. Can easily be made vegan if you use vegan puff pastry.

Author: Rochelle Stivers

Cuisine: Italian

Recipe type: Appetizer

Serves: 8 servings

Prep time:  35 mins

Cook time:  20 mins

Total time:  55 mins

Ingredients

• 1 sheet of ready made puff pastry
• 3 tablespoons of pesto. I used my vegan walnut pesto
• ¼ cup vegan mozzarella cheese. I used daiya
• 3 tablespoons of ricotta. I used my vegan almond whipped ricotta
• 2 teaspoons vegan butter

Instructions

1. Preheat oven to 375
2. Thaw puff pastry according to package direction
3. Gently roll out puff pastry on floured surface
4. Spread pesto onto the puff pastry
5. Then spread the ricotta mixture
6. Then Sprinkle desired amount of vegan mozzarella cheese
7. Tightly roll the ingredients into a log shape
8. Wrap in clear plastic wrap.
9. Place in fridge for 30 minutes
10. Once chilled unwrap and cut into 1 inch slices
11. Place about 1 inch apart on ungreased baking sheet
12. Brush each roll with vegan butter
13. Place in oven for 18-20 minute. Until golden brown

3.5.3251