These Cheesy Puff Pastry Bites with Pesto and Roasted Peppers are a great make-ahead appetizer that requires minimal effort to make. Using just four ingredients, you can quickly make one of the easiest, crowd-pleasing appetizers in no time at all. These savory treats are bursting with flavor, they are highly addictive and will disappear very, very quickly!
In this recipe, creamy pesto, grated Provolone cheese, and fire-roasted red peppers are layered onto a sheet of puff pastry to make a delicious crispy appetizer with bold Italian flavors. All of these ingredients can be bought ready made. Store-bought frozen puff pastry is also something to which I often turn for quick hors d’oeuvres and simple desserts.
If you are pressed for time, a jar of good quality pesto, a jar of fire-roasted peppers and your favorite melty cheese is all you need. If you have plenty of basil your garden and want to make your own pesto, I have a great recipe for pesto in this post.
Ingredients you will need
What makes this recipe for Cheesy Puff Pastry Bites with Pesto and Roasted Peppers so easy, is the convenience of a box of puff pastry in the freezer. As far as the rest of the ingredients, you might even already have them in your pantry!
- Package of Puff Pastry: for best results, use an all-butter puff pastry found in the frozen aisle of the supermarkets. I used my favorite, Organic Fillo Factory Classic Butter Puff Pastry
- Pesto: you can make your own, or, pick up a jar of good quality, ready-made pesto sauce from the supermarket.
- Cheese: a combination of Provolone and Asiago cheeses is used in this recipe. Your favorite melty cheese is a great alternative
- Roasted Peppers: you can of course roast your own, or, purchase a good jar of fire-roasted peppers
- Egg: this is used for color and to seal the puff pastry
- Seasoning: just some freshly ground pepper (optional)
- Topping: fresh chives or fresh basil (optional)
How to make the cheesy puff pastry bites with Pesto and Roasted Peppers
- Lay the puff pastry sheet on parchment paper and gently roll it out to 10″ x 12″. Top with pesto, sprinkle with the cheese, and the chopped fire-roasted peppers
Variation: You can also cut the puff pastry vertically, divide the filling between the two pieces, and roll up to form 2 smaller puff pastry rolls instead of a larger one
2. Starting at the long side of the rectangle, roll up the puff pastry, away from you
3. Continue rolling until you form a puff pastry roll. Place in the refrigerator to chill
4. With a serrated knife, trim off the ends, then cut the roll into ½” thick slices
5. Arrange the slices on a prepared baking sheet and lightly brush the outside of the puff pastry with the beaten egg
6. Bake until puffed and golden and the cheese has melted
WORKING WITH PUFF PASTRY
- Keep your puff pastry very cold: once thawed in the refrigerator, and when pliable enough to work with, it is ready to use
- Be gentle with it: when rolling out the dough, start from the middle and do not press too much on the dough so you do not compress it
- Chill it: once assembled, return to the refrigerator again to chill the puff pastry dough before baking
- Use a very hot oven: preheat the oven to 400° F or even at 425° F. If you set the oven to a lower temperature, the puff pastry will not puff
STORING AND FREEZING
Once you make the pinwheels, they are best enjoyed fresh warm or at room temperature.
Storage: once they cool down, place them in an airtight container and refrigerate for up to four days
Reheating: before serving, reheat them so the puff pastry crisps back up. Do this by placing them on a baking sheet lined with parchment paper and bake in a preheated 350°F oven, until warmed through
Freezing: you can also freeze these Cheesy Puff Pastry Bites with Pesto and Roasted Peppers, sliced and unbaked. Do this by laying them on a baking sheet then put them in the freezer until completely frozen. Transfer them to an airtight, freezer-safe container and store off up to a month. Thaw in the refrigerator before baking.
You can also freeze the whole (unbaked) puff pastry roll for up to one month. Defrost for 30 minutes before slicing and continue with the recipe.
This recipe is a collaboration with Fillo Factory. You can find this favorite puff pastry, along with filo dough, at Whole Foods, Fresh Market and several small local stores. I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes in the freezer!
- 1 sheet, store-bought puff pastry (I used organic Fillo Factory puff pastry)
- ¼ tsp. freshly ground black pepper
- 1 cup Provolone cheese (or other melty cheese), grated
- 6 oz. pesto, homemade or, store-bought
- ⅓ cup roasted red peppers, chopped and patted dry
- 1 egg, lightly beaten with 1 TBSP. of water
- 1 TBSP. fresh chives, minced (optional)
- Thaw the puff pastry according to package directions. You can do this overnight in the refrigerator, or, on your countertop for an hour before use.
- Place the thawed puff pastry on a piece of parchment paper that has been dusted lightly with flour. Unroll it and, with a rolling pin, gently roll it out into a 10”x12” rectangle. Place the longer side in front of you.
- Using an offset spatula, spread the pesto evenly over the top of the puff pastry, leaving a ½” boarder around it. Top with the cheese and the freshly ground pepper.
- Scatter the chopped roasted peppers evenly over the pesto and cheese mixture. Brush the top edge of the puff pastry (away from you) with some beaten egg (this will help seal the log).
- Starting at the long side of the rectangle closest to you, roll up the puff pastry, away from you. With the seam side down, lift the parchment paper with the roll and place it in the refrigerator for an hour – this will make it easier to cut.
- While the puff pastry roll is chilling, preheat the oven to 400° F and set an oven rack to the middle position. Line a large sheet with parchment paper and set it aside.
- Remove the roll from the freezer and place on a cutting board. Use a serrated knife to trim off the ends, then cut the roll into ½” thick slices.
- Arrange the slices cut side down on the prepared baking sheet, about 1” apart. Lightly brush the top and the outside of the puff pastry with the beaten egg.
- Bake for about 16 -18 minutes or until puffed and golden brown.
- Remove the puff pastry bites from the oven and let them cool slightly on a rack. Place on a serving platter, sprinkle with some fresh chives and serve. Enjoy them warm or at room temperature with cocktails or a glass of crisp wine.
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These are outstanding! Easy to make and an instant hit at cocktail time. I made some last night and they disappeared fast…I’ll double the recipe for our Memorial Day barbecue on Monday! Thank you, Chef Marilena!