So, another cheesy garlic bread inspired recipe. Yes, I’m obsessed, but these cheesy garlic butter pinwheels really are worth it! They’re super quick and easy, taking only 25 minutes start-to-finish, as well as being vegetarian and re-heatable! What could be better?
Ok, so I have to be honest here. I first tested this recipe all the way back at Christmas, but I’ve been saving it. It’s just so good that I thought I’d save it for when fresh garlic is slightly more in season! After all, these would be just incredible with roasted garlic instead. But, after a short string of failed recipe tests, I decided to share it now. After all, it would be unfair to keep it from you any longer! Trust me, you need these in your life just as much as you need regular garlic bread.
Personally, I love strong garlic in my recipes. After all, what’s the point of having it if you can’t taste it? However, if you prefer it milder, I fully recommend that you reduce the garlic by 1 or 2 cloves. You could reduce the cheese too, but if you don’t like cheese then perhaps this isn’t the recipe for you.
One minor issue that you might have with these cheesy garlic butter pinwheels is that as they bake, the garlic butter and melty cheese can seep out the bottom of them! However, if you line your tray with parchment paper, this gooey mix will solidify as they cool. Then, you can just slide a palette knife underneath and voila! You get your pinwheels with all the cheesy garlic butter goodness! Luckily, this isn’t an issue with the pizza version as tomato sauce doesn’t melt. Sadly though, butter does.
These were inspired by my puff pastry pizza pinwheels – after all, where there’s pizza, there should always be garlic bread. You could always cut your sheet of pastry in half, and halve each recipe to make 2 recipes in one!
Other ways to use puff pastry:
They also make a great side dish for with my foolproof fresh herb risotto.
You can even meal prep these garlic bread pinwheels! I know, not the healthiest meal prep recipe, but still. They’re so good. While you can bake them and reheat them, they’re better fresh, so I recommend that you roll up your pinwheels ready to bake, but don’t slice the log of pastry, just wrap it in clingfilm and store it in the fridge until you’re ready to bake them!
If you’re looking for a good puff pastry recipe because you’d like to make yours completely from scratch, you could try this one. You may not need the full amount it makes though. I chose to use store-bought pastry to keep it quick and easy, and this weighs approximately 320-250 grams. So, if you choose to make your pastry, you want roughly that weight rolled out in to a rectangle 35cm long, and 25cm wide. Of course, this is just approximately. However, if you make it from scratch and yours is larger, you may need more garlic butter mixture.
Cheesy Garlic Butter Pinwheels
- 1 sheet ready-roll puff pastry or homemade
- 150 grams butter softened
- 5 cloves garlic crushed
- 1/4 tsp mixed Italian herbs
- salt and pepper to season
- 120 grams grated mozzarella
- Preheat the oven to 200° C and line 2 baking sheets with parchment paper.
- With a fork, mix the butter, garlic and herbs together until well combined and the butter is soft. Season well with salt and pepper.
- Spread the garlic butter evenly over the pastry sheet and then top with an even layer of grated mozzarella.
- Roll up the pastry starting with 1 long side to form a tight spiral.
- Slice in to approximately 1″ pinwheels, and place them on one end on the baking sheets spread well apart.
- Bake for 15 minutes or until the pastry is golden and flaky. Some of the garlic butter and cheese may have spread over the parchment paper, but as they cool, they can still be removed on to a plate intact. Serve hot or follow recipe notes.
If you’re looking for something to serve them with, try my chilli, sausage & mozzarella pasta bake – it’s easy, cheesy and saucy! Or, for a veggie option, try this asparagus, lemon & spinach orzo risotto, which has all the creaminess of a traditional risotto, but none of the stirring! For a lunch option, try my light olive oil spaghetti with tomato & courgette. This recipe also makes a single serving, so you can eat all the cheesy garlic butter pinwheels yourself!
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