clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

4-Ingredient Pesto Pinwheels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 19 minutes
  • Yield: 16 pinwheels
  • Diet: Vegan


Elevate your holiday parties or super bowl gathering with these Cheesy Pesto Pinwheels! They’re made in less than 20 minutes with just 4-ingredients, including flaky crescent roll dough. Kids and adults love these!



  • 1 can crescent roll dough
  • 6 tablespoons vegan pesto
  • 2 tablespoons roasted red peppers
  • 1/4 cup shredded vegan mozzarella cheese


  • Spatula or spoon
  • Parchment paper or silicone baking mat(s)
  • 1 full or two half baking sheets
  • Sharp knife


  1. Prep the crescent roll dough. ​Preheat the oven to 350 degrees F. Unroll the crescent roll dough and separate the dough into 4 rectangles using your fingers. Mend the seams together to close any gaps in the dough.
  2. Spread on the filling. ​Evenly spread 1 1/2 tablespoons of pesto over each rectangle, leaving 1/4-inch of space around the edges. Sprinkle each with 1/2 tablespoon of roasted peppers and 1 tablespoon of vegan cheese.
  3. Roll and cut into pinwheels. Carefully roll the dough starting on the short edge, pinching the seams together as you go. Then, use a sharp knife (sometimes a serrated knife works best!) to cut the small logs into 4 pieces each, for a total of 16.
  4. Bake. ​Transfer the rolls to the baking sheets and place the pesto pinwheels in the oven for 13-15 minutes or until golden brown.
  5. Serve. Serve pinwheels while warm or at room temperature. Enjoy!


  • Prep Time: 5 minutes
  • Cook Time: 14 minutes
  • Method: Oven