Pesto Pinwheel Rolls with Fontina Cheese

Pesto Pinwheel Rolls

with Fontina Cheese

30 MIN
$9.99 Serves 2-4
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These warm, delicious pinwheels are about as fun to make as they are to eat! You'll top pizza dough with fragrant basil pesto and rich fontina, then roll it all up, slice it into individual pieces to showcase the flavorful spirals, then bake until golden brown.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    1130 Cals (est.)
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fresh
ingredients
Pesto Pinwheel Rolls with Fontina Cheese
Title
  • 22 oz Pizza Dough
  • ⅓ cup Basil Pesto
  • 4 oz Shredded Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Form the pinwheels

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil; lightly oil the foil. Using your hands, gently stretch the dough to about 1/4-inch thickness, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Place on a work surface. Evenly top with pesto and fontina. Carefully roll the dough into a log, creating a spiral. Using a sharp knife, cut crosswise into 1-inch pieces; transfer to the sheet pan, cut side down. Arrange in an even layer and season with salt and pepper. Sprinkle with all but a pinch of the parmesan.

2 Bake the pinwheels & serve your dish

Bake the pinwheels 15 to 17 minutes, or until lightly browned, the cheese is melted, and the dough is cooked through. Remove from the oven and let stand at least 2 minutes. Serve the baked pinwheels garnished with the remaining parmesan. Enjoy!

Tips from Home Chefs

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Pesto Pinwheel Rolls

1 Form the pinwheels

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil; lightly oil the foil. Using your hands, gently stretch the dough to about 1/4-inch thickness, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Place on a work surface. Evenly top with pesto and fontina. Carefully roll the dough into a log, creating a spiral. Using a sharp knife, cut crosswise into 1-inch pieces; transfer to the sheet pan, cut side down. Arrange in an even layer and season with salt and pepper. Sprinkle with all but a pinch of the parmesan.

2 Bake the pinwheels & serve your dish

Bake the pinwheels 15 to 17 minutes, or until lightly browned, the cheese is melted, and the dough is cooked through. Remove from the oven and let stand at least 2 minutes. Serve the baked pinwheels garnished with the remaining parmesan. Enjoy!

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