Vegan Pesto Ricotta Pinwheels
The Best Party Appetizer!
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 sheet of ready made puff pastry
- 3 tablespoons of pesto. I used my vegan walnut pesto
- 1/4 cup vegan mozzarella cheese. I used daiya
- 3 tablespoons of ricotta. I used my vegan almond whipped ricotta
- 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
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:
Cook time:
Total time:
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
- 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
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