These cheese and tomato pinwheels will remind you of mini pizza. They are tasty, cheesy and crispy. Perfect for snacking or a quick meal. Enjoy!
As a parent, I love quick and easy savory bites, they make the perfect snack or a simple meal on those extra busy days. Whenever I have some puff pastry on hand (or remember to thaw a sheet in the fridge the night before), I love making these cheese and tomato pinwheels. They’re always a hit with the kids, and I only need a few pantry staples to whip them up!
If you are looking for more meal or snack ideas with puff pastry, take a look at my broccoli pinwheels or my ground beef puff pastry pockets.
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👩🏻🍳 Why you should try my recipe
- Easy to prepare with only a handful of ingredients.
- Suitable for babies, toddlers and kids of all ages.
- Ready in under 30 minutes.
- Great for snacking, lunchboxes or lunch.
🥘 Ingredients
To make these cheese and tomato pinwheels, we are going to need one puff pastry sheet, tomato paste, grated cheese and some oregano.
- Cheese: I like using mild cheddar or mozzarella, both melt beautifully and give that gooey, cheesy goodness everyone loves. If you’re making these pinwheels for babies under 12 months, I’d go with mozzarella, since it’s lower in sodium and gentler for little ones.
- Tomato paste: I prefer using tomato paste as it's less watery and has a stronger flavor.
- Oregano: I like to sprinkle a little oregano over the tomato paste for that extra aroma and a subtle pizza-like flavor. You could also use Italian seasoning or a mix of dried herbs, whatever you have on hand works great!
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I lay the puff pastry sheet flat on a wooden board and spread the tomato paste evenly over the surface using a small spatula or the back of a spoon. Then, I sprinkle some oregano on top for extra flavor.
02. Next, I grate the cheese and spread it on top of the tomato.
03. Start rolling the puff pastry tightly from the long side until I reach the top. Then, using a sharp or serrated knife, I slice it into pieces about a finger’s width thick.
04. If a pinwheel looks a little squeezed, just reshape it by gently pressing the sides until it’s nice and round again.
05. I place all the cheese and tomato pinwheels on a lined baking tray, leaving about two fingers space between them. I bake them in the middle rack of a preheated oven.
06. This recipe makes about 10–12 pinwheels, depending on the size of your puff pastry sheet. They’re ready in about 16–18 minutes, with a beautiful golden brown color and a deliciously crispy texture.
🍽 Serving suggestions
These cheese and tomato pinwheels are best enjoyed while they’re still warm and flaky. They’re perfect for babies, toddlers, and older kids! For little ones under 12 months, I recommend using mozzarella cheese, it has a milder taste and less sodium.
They’re also fantastic for lunchboxes, picnics, or days out at the park. I love serving them with some fresh veggies or fruit on the side for a little extra fiber and goodness.
🧰 Storage
If you have any leftovers, store the pinwheels in the fridge and enjoy them within 2–3 days. You can easily warm them up in the microwave for a few seconds or pop them in a pan for a minute to bring back their crispiness.
❓ FAQ
Yes, you could use fresh tomatoes, but you will have to cook them first in a pan until they thicken and have a sauce texture.
If you tried these cheese and tomato pinwheels or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📋 Recipe
Simple Cheese And Tomato Pinwheels
Ingredients
- 1 sheet puff pastry (0.5 lbs)
- 2 tablespoons tomato paste
- ½ teaspoon oregano
- ⅔ cup grated cheese (around 80gr)
Instructions
- Preheat the oven to 375℉ / 190℃.
- Lay the puff pastry flat. Spread the tomato paste with a spatula or the back of a spoon.
- Sprinkle the oregano on top of the tomato paste.
- Grate and spread the cheese on top.
- Roll the dough from the long side all the way up. With a sharp or serrated knife, slice it into pieces about a finger’s width thick.
- Lay the pinwheels on a lined baking tray, leaving about 2 fingers space between them.
- Bake for 16–18 minutes until golden and crispy.
Video
Notes
- Serve them with some steamed vegetables or fruits.
- Store any leftovers in the fridge and consume them within 2-3 days.
Nutrition
🥣 More to try
If you liked my cheese and tomato pinwheels recipe, you should try some of these recipes too:
Julia Droulia
I really loved creating this recipe and post for you; I hope you make it and enjoy it as much as we do. Please leave me a comment here and share your feedback with a star rating as well