Pesto Cheese Pinwheels

Pesto Cheese Pinwheels are soft, fluffy, and flavorful baked snacks filled with aromatic basil pesto, melted cheese, and Italian herbs. These golden swirls make a perfect appetizer, brunch item, tea-time snack, or party treat that everyone will enjoy.

The secret to achieving airy dough and beautiful layers lies in using Crait Dried Yeast. It delivers active fermentation, reliable proofing, and bakery-style softness in every bake. Available through craitworld, Crait Dried Yeast is trusted by home bakers for breads, pizzas, rolls, buns, and gourmet recipes.

This Pesto Cheese Pinwheels Recipe combines fresh herbs, creamy cheese, and perfectly risen dough for a premium homemade baking experience.

Ingredients for Pesto Cheese Pinwheels

For the Dough

• 3 cups all-purpose flour
• 2¼ tsp Crait Dried Yeast
• 1 cup warm milk
• 2 tbsp olive oil
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp softened butter

For the Filling

• ½ cup basil pesto sauce
• 1 cup mozzarella cheese, grated
• ½ cup cheddar cheese, grated
• 2 tbsp parmesan cheese
• 1 tsp mixed Italian herbs
• ½ tsp black pepper powder
• ¼ tsp chilli flakes (optional)

For Brushing

• 2 tbsp milk
• 1 tbsp melted butter
• Extra herbs for garnishing

Step-by-Step Method

1. Activate the Yeast

Combine warm milk, sugar, and Crait Dried Yeast in a bowl. Let it rest for 5–7 minutes until

2. Prepare the Dough

Mix flour and salt in a large bowl. Add the yeast mixture, olive oil, and butter. Knead for 8–10 minutes until smooth and elastic.

3. First Proofing

Transfer the dough to a greased bowl, cover, and allow it to rise for one hour or until doubled in size.

4. Roll the Dough

Punch down the dough and roll it into a large rectangle approximately ½ cm thick.

5.Spread the Pesto

Evenly spread basil pesto across the surface, leaving a small border around the edges.

6. Add the Cheese Filling

Sprinkle mozzarella, cheddar, parmesan, Italian herbs, black pepper, and chilli flakes over the pesto layer.

7. Roll and Slice

Roll the dough tightly into a log and cut into 12 equal pinwheels.

8. Second Proofing

Arrange the pinwheels on a baking tray and allow them to rest for another 20 minutes.

9. Bake Until Golden

Brush with milk and bake at 190°C for 18–20 minutes until golden brown and bubbly.

10. Finish and Serve

Brush with melted butter, sprinkle additional herbs, and serve warm.