Vegetarian Pizza Pinwheels Recipe

Vegetarian Pizza Pinwheels Recipe

These pinwheels are a favourite in my house!  They certainly haven’t helped my waist but they taste so good! Perfect comfort food … They’re full of cheesy yumminess and are super quick and easy to make. They can be used as part of a main meal with sides or are perfect as party food too. I recently made these on Mother’s Day for an afternoon tea I hosted at our house for our mummies! You can adapt the recipe to include different vegetables/meat to suit your preferences.

Prep time: 15 minutes

Makes: 10 pinwheels


  • Puff pastry (1 block)
  • ½ red onion
  • ½ red pepper
  • ½ green pepper
  • ½ yellow pepper
  • 3 mushrooms
  • 4 tablespoons passata/ sundried tomato paste
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • 300g four cheese


  1. Roll out the puff pastry in to a large rectangle that is about 3mm thick. Alternatively you can buy ready roll pastry which is what I tend to use and is much easier to roll. Ensure the surface is dusted with a little plain flour so it doesn’t stick to the work surface.
  2. Once rolled, spread a thin layer of passata evenly over the base. I alternate between passata and sundried tomato paste depending on how flavoured I want them to be. 
  3. Next, finely dice your vegetables and generously top on the base.
  4. Sprinkle the cheese evenly over the base.
  5. Sprinkle 2/3 of the herbs evenly. 
  6. From one of the shorter sides, roll up the pastry as tight as possible while ensuring the toppings stay intact.
  7. Once rolled, place in the fridge for 10 minutes. 
  8. Remove from the fridge after chilling and use a sharp knife to slice the roll in to pieces that are about 2cm wide.
  9. Lay flat on a baking tray lined with baking paper and sprinkle to remaining herbs over the slices.
  10. Coat the pinwheels with milk and place in the oven for 25 minutes on 180c.
  11. Voila!


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