Lemon Pepper Pinwheel Roll-Ups

• 8 ounces cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1/2 teaspoon lemon pepper seasoning
• 1/4 teaspoon garlic powder
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg, beaten

Steps

1. 1 In a bowl, mix cream cheese, Parmesan, lemon zest, lemon pepper, and garlic powder until smooth.
2. 2 Unfold puff pastry on a lightly floured surface.
3. 3 Spread cream cheese mixture evenly over the pastry, leaving a 1-inch border at the edges.
4. 4 Tightly roll up the pastry from a long side, jelly-roll style.
5. 5 Slice into 1-inch pieces and place them cut-side down on a parchment-lined baking sheet.
6. 6 Brush with beaten egg.
7. 7 Bake at 400°F for 12 minutes or until golden brown.
8. 8 Cool for 5 minutes before serving.

Equipment

• Baking sheet
• Parchment paper
• Sharp knife

Variations

• Add chopped sun-dried tomatoes to the cream cheese mixture for extra flavor.
• Substitute Italian seasoning for lemon pepper for a different twist.

Substitutions

• Use goat cheese in place of cream cheese for a tangy alternative.
• Substitute olive oil for brushing instead of egg for a vegan option.

Pairings

• Serve alongside bruschetta or veggie sticks.
• Great for a charcuterie board.

Nutrition

Tips

• For a make-ahead option, bake and store in an airtight container for up to 24 hours.

Storage

Store in an airtight container at room temperature for up to 24 hours. Reheat in a 300°F oven for 5 minutes.

Freezing: Freeze unbaked pinwheels on a baking sheet, then transfer to a freezer bag for up to 1 month. Bake from frozen, adding 2-3 minutes to cook time.

Serving Suggestions

• Serve with a side of marinara sauce for dipping.
• Pair with a crisp white wine or sparkling water with lemon slices.

FAQ