Jun 11, 2024 Veggie Pinwheels

veggie pinwheels in puff pastry

Learn how to make healthy veggie pinwheels with puff pastry.


  • 1 Tbsp olive oil
  • 1 garlic clove, crushed
  • 1 small red pepper, finely diced
  • ½ cup diced mushrooms
  • 1 Tbsp parsley, finely chopped
  • 1 tsp low sodium soy sauce
  • ½ medium red onion, diced
  • ½ cup baby spinach, roughly chopped
  • 1 egg, beaten
  • ¼ cup shredded mozzarella cheese
  • Ground 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 to cool completely.
  4. In a large bowl – combine egg, cheese, cooled veggie mix, ground pepper and mix well. Spoon the mixture over the pastry sheet 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 lay flatly on the baking tray evenly.
  5. Bake for 25 minutes or until golden brown.
  6. Enjoy! You can freeze these raw until ready to cook. Just add 5 minutes to baking time from frozen.

Serving Information

Servings: Serves 4 (makes 8 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