Description
Delicious layers of cheese, tomatoes and pesto are elegantly rolled in light & flaky phyllo dough and baked to crispy, golden perfection. These Phyllo Pinwheels are putting a mouthwatering twist on classic Italian caprese.
Ingredients
- 8 sheets Athens Phyllo® Dough (9″ x 14″), thawed
- 4 ounces (1 stick) butter, melted
- ¼ cup pesto sauce
- 1 cup mozzarella cheese, shredded
- 1 cup mixed-color tomatoes, chopped
- Additional pesto sauce for dipping
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 400ºF.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
Place one sheet of phyllo on a work surface and lightly brush with melted butter. Layer and repeat with 7 more sheets.
Spread 1/4 cup pesto evenly over the top layer of phyllo. Sprinkle with 1 cup shredded mozzarella and 1 cup chopped tomatoes, leaving a ½ inch border around the edges.
Starting from the long side, fold the edges inward. Roll the phyllo tightly into a log. MAKE AHEAD: Log can be prepared ahead, wrapped in plastic and frozen. To serve, unwrap and bake per directions.
Cover the log loosely with plastic wrap. Chill in the refrigerator for 20 minutes.
Place the chilled roll on a cutting surface. Using a serrated knife, cut each roll into 3/4-inch pieces.
Arrange the pinwheels on a well-greased baking sheet. Bake for 10 to 12 minutes or until the phyllo is golden brown.
Serve warm with additional pesto sauce for dipping.
