Caprese Pinwheels (Puff Pastry)

Fast and simple appetizer recipe. Caprese Pinwheels are filled with pesto, cheese and tomatoes and make for delicious party finger food bites.

1 (17.3 oz) box puff pastry sheets
⅓ cup prepared pesto
2 fresh mozzarella cheese balls, cut into 18 slices (approximately 8 oz)
3 Roma tomatoes, cut into 18 slices
2 Tbsp. extra-virgin olive oil, for drizzling
1 egg, lightly beaten
2 Tbsp. balsamic vinegar, for drizzling

Garnish:
fresh basil leaves

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line 2 baking sheets with parchment paper.

Place 1 sheet of puff pasty on each baking sheet and cut each sheet into 9 individual squares (about 3x3") For each square, use a paring knife to cut from each corner toward the center, stopping 1" from the center. Spoon 1 tsp. of pesto in the center of each square and spread it into a 1" circle.

For each square, lift one half of a corner and fold it toward the center of the square, gently pushing the point into the pesto.

Continuing around the square, fold 3 more corner halves toward the center of the square, and gently press all 4 tips together to form a pinwheel shape.

Place 1 slice of the mozzarella cheese in the center of each pinwheel where the tips meet.

Top each slice of tomato. Drizzle olive oil over tomato. Salt and pepper. Brush the dough with the beaten egg.

Bake until golden brown (approximately 20 minutes). Drizzle with balsamic oil if you like and garnish with fresh basil leaves.

Serve warm or at room temperature.

Makes 6-8 servings.