HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBacon, Cheddar And Pesto Pinwheels
Bacon, Cheddar and Pesto Pinwheels

Bacon, Cheddar and Pesto Pinwheels

with Sun-Dried Tomato

Read more

Flaky puff pastry swirls filled with a deliciously savoury combination of bacon, Cheddar cheese, pesto and sun-dried tomato. Serve up as a tasty appetiser or for nibbling alongside dinner!

Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

90 grams

Bacon Lardons

60 grams

Mature Cheddar Cheese


50 grams

Green Pesto


1 sachet

Sun-Dried Tomato Paste

1 sachet

Tomato Puree

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4265 kJ
Energy (kcal)1019 kcal
Fat70.5 g
of which saturates32.7 g
Carbohydrate68.7 g
of which sugars11.3 g
Protein24.4 g
Salt3.53 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Baking Sheet with Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) Once hot, add the bacon lardons and fry until golden, 3-5 mins, turning occasionally. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
d) Meanwhile, grate the cheese. Pop the pesto, sun-dried tomato paste and tomato puree into a small bowl and add a pinch of sugar (if you have any). Stir together until combined.


a) Unfold the puff pastry onto a chopping board, keeping it on its baking paper.
b) Spread the pesto mixture over the pastry in a thin layer, leaving a 1cm border on all sides.
c) Evenly sprinkle over the cooked bacon lardons and cheese.
d) Carefully roll from the long side, using the baking paper to help you, to enclose the filling and make a spiral.


a) Line a baking tray with baking paper. Trim (and discard) the end 1cm from each end of the puff pastry log to neaten, then carefully slice into 2cm wide rounds. TIP: A serrated knife makes slicing easier!
b) Lay the rounds onto the baking tray, spaced well apart to allow them to puff. Brush with oil.
c) Bake in your oven until golden, 20-25 mins.
d) When ready, serve the pinwheels warm on a large plate for sharing. Enjoy!