Cheese and Tomato Pinwheels

Cheese and Tomato Pinwheels

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Cheese and Tomato Pinwheels are a quick and easy recipe! With crispy flaky pastry, sauce that oozes yum and melted gooey cheese, they make the perfect appetizer! These Cheese and Tomato Scrolls can be made in the oven or Air Fryer and are positively delicious.

Cheese and Tomato Pinwheels are the perfect appetizer! Using simple ingredients, they can be cooked in the oven or Air Fryer.


  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Freezer: 30 minutes
  • Total Time: 55 minutes
  • Servings: 12
  • Calories: 278kcal


  • 1 Chopping board
  • 1 Knife
  • Cling Wrap
  • 1 Spoon
  • 1 Silicon Baking Mat
  • 1 Cooling rack
  • 1 Butter Knife


  • 2 sheets puff pastry thawed
  •  cup tomato paste Note 2
  • 1 cup tasty cheese Note 3
  • ¼ cup parmesan cheese Note 4


    • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
    • Remove puff pastry from freezer and leave on bench (or in fridge over night) to thaw.
    • Place thawed sheet of puff pastry onto chopping board.
    • Use a butter knife to spread a layer of tomato paste across pastry, keeping approximately 1 cm from each of the 4 edges.
    • Top the tomato layer for a layer of mozzarella cheese.
    • Starting at the bottom, roll the pastry by pulling towards you and down. Keep the roll as tight as you can. Wrap rolled pastry in cling wrap and place in freezer for 30 mins to 1 hour.
    • Remove pastry roll from freezer and discard cling wrap. Use a sharp knife and discard excess pastry at each end. Slice the remaining roll into small 1 cm portions.
    • Spray a silicon baking mat with cooking spray.
    • Place each pin wheel scroll side on on baking mat. Lightly spray all scrolls with cooking oil.
    • Place baking tray into the oven (middle rack) and cook for 15 – 20 mins. The cheese will melt and scrolls will turn a light golden colour.
    • Once they appear to be cooked, turn the oven off, but leave the scrolls in there for approximately 5 mins. Note 5
  • Remove baking tray from the oven using an oven mit.
  • Use a flat based utensil to gently slide each pin wheel from the baking mat to the cooling rack. Allow to cool slightly before consuming.


    • Note 1 The pastry will crack if you try and use it before it has thawed. Allow it to soften and then it will be flexible and easy to work with. 
  • Note 2 Tomato Paste is much thicker than tomato sauce. It is a concentrate and is less watery making it idea to use as it doesn’t flow out of the pastry as easily.
  • Note 3 You can use cheddar, tasty, light or mozzarella or pizza cheese. The difference across these will be minimal.
  • Note 4 The parmesan cheese gives us a lovely crispy top to the pinwheels and has a different taste and texture to the inner layer of melted cheese.
  • Note 5 The pinwheels will crisp up as they cool. So by leaving them in the oven (turn it off), they have a chance to cool and crisp and will be easier to remove from the baking mat to cooling rack.


Calories: 278kcal | Carbohydrates: 20g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 254mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg

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