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These cheesy pesto pinwheels have veggies, protein, and are quick to prepare – aka the best kinda toddler lunch!
The response to sharing these on IG was insane – clearly we are all fans of an easy pinwheely kinda lunch for our littles!! These took 5-ish minutes to prepare, then you bake them up and they’re ready to go. They reheated well too for lunches the following days. Enjoy!
ALLERGENS
This recipe has wheat (in the dough), dairy, and pine nuts.
STORAGE
I stored these in the fridge for 4 days, then we had finished them. To reheat I just air fried for a few minutes until warm!
TOOLS USED/RECOMMENDED
Parchment paper – I buy precut online because I find dealing with a roll of parchment to be the most annoying thing and it’s just so much easier to have it cut for you! Comes in a variety of sizes.
Air Fryer – This is our air fryer/toaster oven that I use to cook SO so many things. Pricy, but really worth it imo!
More easy and delicious recipes for your little one found here!
Cheesy Pesto Pinwheels
Ingredients
- 1 8 oz tube of crescent roll dough
- 2-3 tablespoons pesto store-bought or homemade
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped cooked chicken
- 1/4 cup finely chopped spinach
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out your dough onto your parchment paper, pinch seams together
- Spread pesto evenly across the surface—leave a small border around the edges.
- Sprinkle chicken and spinach over the pesto, then sprinkle the cheese.
- Roll it up tightly into a log (like a jelly roll).
- Slice into 1-inch thick pinwheels and lay them flat on the baking sheet.
- Bake for 12–15 minutes, or until golden brown and cheese is melted.
- Cool slightly before serving to your toddler.
Let me know if you try these! We will def be testing out more pinwheel recipes cause they are just too easy and so yummy!
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