Pizza Pinwheels are an easy, freezer friendly, make ahead recipe. You can make these in less than 10 minutes (plus cooking) and you can fill them with almost anything you have available. They cost as little as 96p to make 11 pinwheels. Perfect baby led weaning lunches to have in the fridge/freezer for when you’re short of time or out of inspiration for lunch ideas.
The recipe below is for a basic pizza pinwheels recipe but you can add/change any of the fillings. You could add finely sliced peppers and onion, small chunks of pepperoni or even tuna and sweetcorn.
I would recommend getting your pastry out of the fridge 10 minutes before starting to make your pinwheels. This will make it easier to work with and less likely to crack when rolling. Also, before slicing your pinwheels pop the pastry (once rolled) into the freezer for 10 minutes. This helps maintain it’s perfect “pinwheel” shape when cutting.
Are these pizza pinwheels vegan?
You can easily make these vegan by substituting with a vegan cheese. I have personally tried Vitalite dairy free cheddar but any vegan cheese with the ability to melt would work.
Can I freeze these pinwheels?
Once made you can keep them in the fridge for 3-4 days in an airtight container. You can freeze them for up to 6 months and defrost one at a time when needed.
How do I serve these pizza pinwheels to my baby?
For baby led weaning you can serve these whole or cut them into finger size pieces, whichever you feel your baby will find easiest to eat. They are suitable from 6 months of age.
Step by step photos and a printable recipe card are below.
Pizza Pinwheels with spinach and tomato perfect for baby-led weaning.
- Ready to Roll Puff Pastry Sheet
- 50g cheese (grated)
- 3tbsp tomato puree or passata
- Large handfull of spinach
- 5 fresh plum tomatoes (quartered)
- Additional fillings of your choice
- Remove the pastry sheet from the fridge 10 minutes before making your pizza pinwheels.
- Roll your ready roll pastry sheet onto a baking tray (keeping it on the greaseproof paper provided),
- Put a light coating of tomato puree on the base, sprinkle with grated cheddar cheese and add the spinach and plum tomatoes (or replacement/additional toppings of your choice.
- From one of the shorter sides, roll your pastry tightly.
- Place this in the freezer for 10 minutes before cutting, this will make it easier to slice.
- Slice the pastry around an inch thickness, this usually makes 10-11 pinwheels.
- Lie flat on the baking sheet and place in the oven at 200c (180c fan) for 20-25 minutes until the pastry is golden.
You can take away or add any fillings that you would like. I often use finely sliced peppers and onions, small pieces of pepperoni or a few different cheeses.
I like to use Lidl ready rolled puff pastry which is just 77p.