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Pizza Pinwheels

When it comes to making lunchbox fillers it's no secret that I love minimal ingredients and easy to follow to recipes. One of my favourite go too recipes is my Cheese & Spinach pinwheels. It only has 3 ingredients which is a winner for me! I recently had some puff pastry that needed using up but no spinach so decided to make some pizza pinwheels instead.

So this was a bit of a fridge raid. I had some tomato pesto that needed using up so decided to use that but you could use tomato puree or a homemade tomato based sauce. If using tomato puree adding some basil would be an ideal accompaniment. Once you've added your tomato based sauce then top with cheese.

The beauty of this recipe is that you can add whatever extra toppings you like. It's great for adding different veggies especially if your little ones are not keen or reluctant to eat them on their own. 

Pizza Pinwheels


Ready to roll puff pastry
100g grated cheese
Tomato pesto
Any additional toppings


Take the puff pastry out of the packaging and allow to sit for ten minutes. Preheat the oven to 180 and grease a baking tray. I like to roll out the puff pastry to make it slightly thinner but this is optional. Spread on the tomato pesto over all the pastry then top with cheese making sure the cheese is spread out evenly. Then add on your toppings if using.

Carefully roll up the pastry and cut into even pieces. Transfer to the baking tray ensuring you leave enough space between each pinwheel. Bake for around 25/30 minutes depending on the thickness of your pinwheels. Once baked allow to cool on a wire rack before storing in an airtight container or placing in the freezer.

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