Skip to navigation Skip to content
Mozzarella and pesto pinwheels on a striped tea towel in a basket with vine tomatoes behind. Tried & Tested

Mozzarella and pesto pinwheels

Read reviews
0 stars based on 0 ratings

If you love pizza then you are sure to love these too. A delicious combination of rich pesto sauce and creamy mozzarella cheese wrapped up in soft dough, these pinwheels are a wonderful way to brighten up lunchtime or a welcome addition to any picnic.

Key Information

  • Prep:

    Total time:

  • Calories:
  • Serves:12
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up


  • 650g 23 oz Strong white bread flour Strong white bread flour
  • 1tsp 1tsp Salt
  • 1tsp 1tsp Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 15g ½ oz Butter (unsalted) softened
  • 7g ⅜ oz Easy bake yeast
  • 400ml 13½ fl oz Warm water
  • 15ml ½ fl oz Pesto
  • 50g 1⅞ oz Mozzarella grated, plus additional for sprinkling

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the flour, salt, sugar, butter, yeast and water into a mixer with a dough hook.

    Ingredients for this step

  2. Classic mode Step 2

    Mix into a soft dough and knead for 5 minutes.

  3. Classic mode Step 3

    If mixed by hand, knead for at least 10 minutes.

  4. Classic mode Step 4

    Roll out the dough to a 30×23 cm rectangle. Then spread over the pesto be careful not to over fill as this is likely to spill out when baked.

    Ingredients for this step

    • 15ml ½ fl oz Pesto
  5. Classic mode Step 5

    Sprinkle the mozzarella cheese over the top of the pesto and then roll up the dough like a swiss roll and seal along the seam.

    Ingredients for this step

    • 50g 1⅞ oz Mozzarella grated, plus additional for sprinkling
  6. Classic mode Step 6

    Cut into 12 equal slices, place onto a greased baking tray, and prove until double in size.

  7. Classic mode Step 7

    Preheat the oven to 190°C (170°C fan, gas mark 5)

  8. Classic mode Step 8

    Lightly sprinkle additional mozzarella over the top of the pinwheels and bake for 25 minutes until golden brown. Once baked place on a cooling rack and leave to cool.