Pesto, Tomato Sauce, and Cheese Puff Pastry Rolls

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If you’re after a simple appetizer that looks impressive and disappears faster than you can say “puff pastry,” these savory rolls are the answer.

Buttery, flaky layers are filled with herby pesto, tangy tomato sauce, and just the right amount of melty cheese—rolled up into beautiful golden spirals that are almost too pretty to eat (almost!).

Pesto, Tomato Sauce, and Cheese Puff Pastry Rolls - puff pastry appetizers made with fresh puff pastry, pesto, tomato sauce, and grated cheese, rolled up and baked in a muffin tin.

These are perfect for parties, brunch spreads, or anytime you need a bite-sized snack with big flavor and minimal fuss. Trust me, once you’ve made these once, they’ll be on repeat.

How to Make These Pesto, Tomato Sauce, and Cheese Puff Pastry Rolls

Ingredients You’ll Need For This Recipe

2 sheets of puff pastry
6 tablespoons pesto
6 tablespoons tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
¾ teaspoon sugar
6 tablespoons grated cheese (like mozzarella, cheddar, or a blend)

Step-by-Step Guide

1. Preheat your oven to 350°F.

2. Line a muffin tin with muffin liners or brush each cup with a bit of oil to prevent sticking.

3. In a small bowl, stir together the tomato paste with a splash of water to thin it slightly.

4. Add oregano, basil, salt, pepper, and sugar to taste. Mix until smooth and set aside.

5. Working with one puff pastry sheet at a time, lay it out on a large cutting board.

6. On the right half of the sheet, spread 3 tablespoons of pesto evenly.

7. Top pesto with half of the tomato sauce, then sprinkle 3 tablespoons of cheese across the entire surface.

8. Fold the left half of the pastry over the filled side, pressing along the right edge to seal the layers together.

9. Using a pizza cutter or sharp knife, cut the folded sheet into 8 even strips.

10. Take each strip and roll it tightly from the left side to form a pinwheel shape, then place each roll into one of the muffin cups.

11. Repeat the process with the second pastry sheet and remaining ingredients.

12. Bake the rolls for 20–25 minutes, or until the rolls are puffed and golden brown.

13. Let cool slightly, then use a spoon to lift them out of the muffin tin and place on a serving platter.

14. These rolls are delicious served warm, but they’re just as good at room temperature!

Important Recipe Notes

Mozzarella melts beautifully and gives that gooey texture we all love, but don’t be afraid to use other cheeses, like cheddar, gouda, or even a bit of parmesan for more depth of flavor.
Work quickly once the pastry is out of the fridge – cold pastry puffs better. If it starts to feel too soft, pop it in the fridge for a few minutes before rolling.
If you’d like, you can customize the flavor by adding a pinch of chili flakes for some heat, or by swapping the tomato paste for sun-dried tomato pesto for a more intense flavor.
You can assemble the rolls a few hours ahead of time and store them in the fridge until ready to bake.
Leftovers keep well in an airtight container and reheat nicely in the oven or air fryer.

Why You’ll Love This Recipe

No fuss, big flavor – Each roll is packed with layers of rich, herby, cheesy goodness.
Crowd-pleasing – Great for parties, potlucks, or anytime you want a savory finger food that everyone will rave about.
Customizable – Use your favorite cheese, switch up the herbs, or add a touch of spice—it’s easy to make it your own.
Perfectly portioned – Baked in muffin tins, each roll is already sized for easy serving with zero mess.
Delicious warm or cold – Whether fresh from the oven or served at room temp, these hold up beautifully.