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soft buttery pesto lined pinwheels shown on a silver baking tray
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5 from 1 vote

Pesto Pinwheels

The easiest dinner roll you've ever made, these pesto pinwheels sandwich rich basil pesto & shredded Parmesan cheese between buttery layers of fluffy crescent roll dough. They can be prepared ahead of time, or whipped together as needed for a simple side to family dinner. Whatever the occasion, they're always a crowd pleasing favorite.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer, Bread, Snack
Cuisine: American
Servings: 6
Calories: 180kcal



  • Unroll the dough onto a clean cutting board. Firmly press any remaining perforations to seal them closed.
  • Spread the pesto evenly out over the crescent dough. Sprinkle the Parmesan cheese evenly out over top.
  • Pick one of the short side of the rectangle, and roll the dough up tightly into a log.
  • Refrigerate the log for 20 minutes.
  • Using a sharp serrated knife, cut the log into 1/2" slices.
  • Transfer each slice cut side down onto a non stick cookie sheet.
  • Bake at 350 degrees for 13-15 minutes, just until the pinwheels are puffed up and golden brown.
  • Remove them immediately to a wire rack to cool.
  • Serve the pesto pinwheels warm.


Calories: 180kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 426mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Calcium: 41mg | Iron: 1mg