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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.
Now, the equipment you need for this recipe is pretty standard really. Just a handful of basic kitchen essentials, including:
- a set of 2 baking sheet pans – you need two instead of one because these garlic scrolls tend to expand as they bake and the pastry puffs up
- kitchen scales for weighing your butter and cheese. If you try to guess then you might end up over-stuffing them and I know from experience that that’ll always end up messy!
- a garlic press or microplane to help you mince your garlic more evenly and quickly. Trust me, they’re both a worthwhile investment!
- a silicone spatula for spreading the garlic butter over the pastry evenly. Don’t try to use anything sharper than a butter knife as otherwise, it may cut the pastry.
- if you’re using freshly-grated cheese then you’ll need a simple box grater.
- a basic chef’s knife or kitchen knife set to slice your pinwheels once you’ve rolled up the pastry.
… and that’s everything!
Although, having said that, an oven thermometer can come in handy. Most ovens don’t actually run at the temperature that they claim to, which can cause foods to be undercooked or burnt. And, of course, that’s not quite the desired result here!
If you’re in the UK, you can try these products – I highly recommend them!
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!
Another delicious, creamy and cheesy side dish is this leek bake. It’s just as buttery and delicious as these pinwheels, and is a delicious option for slightly more formal, mature dinners. After all, these are essentially just garlic bread in another format!
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!
My simple garlic basil pasta is also a quick and easy, garlic and cheesy side (or main) dish. Plus, it’s super cheap!
- 1 sheet (approximately 320g, 110z) ready-roll puff pastry, or homemade
- 150 grams (1 1/4 stick) butter, softened
- 5 cloves garlic, crushed
- 1/4 tsp mixed Italian herbs
- salt and pepper, to season
- 120 grams (1 1/4 cup) grated mozzarella
- Preheat the oven to 200° C (390°F) 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.
These can be baked in advance and stored in the fridge then eaten cold or reheated. To reheat them, warm them gently in the oven. They can be microwaved, but may become soggy.
To prepare in advance, roll up the pastry as in step 4, wrap in cling film and then chill the log until ready to bake. Do not do this more than a day in advance as the pastry may become soggy and not puff up properly when baked.
Grated Mozzarella can be swapped for any other melty cheese, such as mild cheddar.
Fresh herbs can be used instead of dried. I recommend using a mix of parsley, basil, thyme and oregano, although garlic chives would also be great.
Nutrition InformationYield 10 Serving Size 1 pinwheel
Amount Per Serving Calories 169Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 42mgSodium 223mgCarbohydrates 3gFiber 0gSugar 0gProtein 3g
All nutrition values are an estimate and may vary.
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