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Bacon, Cheddar and Pesto Pinwheels

Sharing Dish | with Sun-Dried Tomato and Puff Pastry
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
1006 kcal
Protein
: 
26.3g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Nuts
  • Cashew nuts
  • Milk
  • May contain traces of allergens
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten, Wheat May contain traces of: Milk)

90 grams

British Smoked Bacon Lardons

60 grams

Mature Cheddar Cheese

(Contains: Milk)

30 grams

Basil Pesto

(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)

25 grams

Sun-Dried Tomato Paste

30 grams

Tomato Puree

Energy (kJ)4207 kJ
Energy (kcal)1006 kcal
Fat69.2 g
of which saturates31.6 g
Carbohydrate66.9 g
of which sugars11.6 g
Dietary Fibre36 g
Protein26.3 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Mixing Bowl
•Grater
•Chopping Board

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Heat a drizzle of oil in a frying pan on medium-high heat.

c) Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon 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.

2

a) Unfold the puff pastry onto a chopping board, keeping it on its baking paper.

b) Spread the pesto mixture evenly over the pastry in a thin layer, leaving a 1cm border on all sides.

c) Evenly scatter over the cooked bacon lardons and grated cheese.

d) Using the baking paper to help you, carefully roll the pastry from the long side to enclose the filling and make a pastry log.

3

a) Line a baking tray with baking paper. Trim (and discard) 1cm from each end of the pastry log to neaten, then carefully slice into 2cm thick rounds. You'll make approximately 12-16 rounds. TIP: A serrated knife makes slicing easier!

b) Lay the rounds onto the baking tray, swirl side facing up/down on the tray, spaced well apart to allow them to puff.

c) Bake in your oven until golden, 20-25 mins.

d) Place the baked pinwheels on a sharing platter.

Enjoy!

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