NZ Woman's Weekly

Pesto pinwheels

Pesto pinwheels
  • Servings


These super quick pinwheels compliment winter soups perfectly.

  • 2 cups self-raising flour
  • 1 cup grated cheese
  • 50g butter, grated
  • 1 tsp sea salt
  • 1 tbsp fresh chopped parsley
  • ¾ cup milk
  • 2 tbsp pesto

1 Preheat oven to 190ºC. In a large bowl, combine flour, cheese, grated butter, salt and parsley, and rub together with your fingertips to break up the butter.

2 Add the milk and mix with a butter knife until the dough forms a soft ball. Roll out the dough on a lightly floured bench to about 25cm x 10cm, spread with pesto and roll up.

3 Cut into 20cm rounds and place on a paper-lined baking tray and bake for 10-12 minutes or until puffed and golden.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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