Veggie Pinwheels


Learn how to make healthy veggie pinwheels with puff pastry.


  • 1 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1 small red pepper, finely diced
  • 1/2 cup diced mushrooms
  • 1 tbsp parsley, finely chopped
  • 1 tsp soy sauce
  • ½ medium red onion, diced
  • ½ cup baby spinach, roughly chopped
  • 1 egg, beaten
  • 1/4 cup shredded mozzarella cheese
  • pepper, to taste
  • 1 sheet low-fat puff pastry, thawed


  1. Preheat oven to 350°F and line a baking tray with baking paper.
  2. In a large non-stick frying pan, heat olive oil over a medium–high heat. Add garlic, red pepper, mushrooms, parsley, soy sauce, red onion and baby spinach. Cook for 6–7 minutes.
  3. Transfer mixture to a plate and allow it to cool completely.
  4. In a large bowl- combine egg, cheese, cooled veggie mix, and pepper and mix well.
  5. Spoon mixture over puff pastry sheet and spread out evenly from edge to edge. Roll up from one end to the other, wrapping as tightly as you can. Cut the roll into 8 rounds and place onto lined baking tray evenly.
  6. Bake for 25 minutes or until golden brown.
  7. Enjoy! You can freeze these raw until ready to cook. Just add 5 minutes to baking time from frozen.

Serving Information

Servings: 4 (Serving size: 2 pinwheels)

Nutrition Information

  • Calories: 97
  • Total Fat: 6.6g
  • Saturated Fat: 1.6g
  • Cholesterol: 21mg
  • Sodium: 127mg
  • Total Carbohydrate: 7.2g
  • Dietary Fiber: 0.7g
  • Total Sugars: 1.2g
  • Protein: 3.1g