Twisted Pesto Pinwheel Bake

Ingredients

• sheet puff pastry, thawed1 sheet
• ricotta cheese3/4 cup
• basil pesto1/4 cup
• roasted red pepper, finely chopped1/2 cup
• mozzarella, shredded1 cup
• egg1
• sesame seeds1 tbsp
• black pepper1/4 tsp
• flour, for dustingas needed

Method

1. 1Heat the oven to 400°F and line a baking sheet with parchment.
2. 2On a lightly floured surface, roll the puff pastry into a neat rectangle.
3. 3Mix the ricotta with pesto and black pepper, then spread it evenly over the pastry, leaving a small border.
4. 4Scatter the chopped roasted pepper and mozzarella over the filling.
5. 5Roll the pastry tightly into a log, then slice into 8 even spirals.
6. 6Place the spirals cut-side up on the baking sheet, brush with beaten egg, and sprinkle with sesame seeds.
7. 7Bake for 20 to 24 minutes until puffed and deeply golden.
8. 8Cool for 5 minutes before serving warm.

Tips

• Chill the rolled log for 10 minutes before slicing if the pastry feels soft.
• Use a sharp knife or unflavored dental floss for cleaner spirals.
• Serve with tomato soup or a simple salad for a complete meal.

Nutrition