Artichoke Pesto Pinwheels by Act Fast Chef

Since I am the world’s worst cook you don’t find a lot of recipes on this blog…unless they have chocolate chips, and then I am all over it. So I thought it would be fun to find someone else to share a delicious recipe with you…and Elizabeth from Act Fast Chef is just the person.

Hi there!  I’m Elizabeth from Act Fast Chef.  Thanks so much Jennifer for letting me guest post!

For those of you who don’t know me, I am a busy mom of a toddler, wife to the Husband and I also work full time outside of the house.  And, of course, I blog!  I started Act Fast Chef this year as a creative outlet for myself.  Also, I found myself becoming addicted to blogs, so I figured I should join in on the fun.  Act Fast Chef focuses mainly on meals that you can get to the table really quickly.  Or meals that you can prepare quickly, but then take care of your family or work while the meal cooks.

I am always looking for new meals.  I am inspired by bloggers, magazines, and Martha (of course).  For this particular recipe, I was inspired by a Pepperidge Farm advertisement and my chicken and artichoke pizza.  Seriously!  An ad inspired me. The ad had these puff pastry spiral things that I knew I could stuff with the toppings from my pizza.  I was excited!  So I made them for lunch one day – and they were gone before I could even get them off the baking tray.  So yummy!

Artichoke Pesto Pinwheels
1 sheet of puff pastry, thawed
1 package of dry pesto sauce mix
2 cooked chicken breasts,chopped
3-4 canned artichoke hearts, chopped
4-5 pieces well done bacon, crumbled
about 1 C shredded mozzarella cheese
1 egg white


Preheat oven to 400 F

Unfold puff pastry on clean floured surface, or unfold on parchment paper.  Follow directions on pesto sauce mix to make a pesto rub (mix the pesto with about 2 T of olive oil).  AFC note: Don’t make the pesto sauce since it will be too runny and will cause the puff pastry to get soggy!

Spread the pesto rub onto the puff pastry and then layer on the chicken, artichoke and bacon.  Top the layers with the mozzarella cheese.

Starting with a short side of the pastry, slowly roll it up to form your pinwheels.  After forming the roll, brush the entire thing with a light brushing of egg white.

Using a sharp chef’s knife, slice the pastry into about 12 slices.  Place the slices on a baking sheet lined with parchment paper and brush the exposed sides with a light brushing of egg white.

Place baking sheet in oven and bake for about 15-20 mins or until brown.


Thank you so much Elizabeth! Go ahead and check out her Act Fast Chef blog and the many recipes she shares – her Breakfast Frittata, Creole Dirty Rice, and Harvest Stew all look scrumptious to me. Have cooking everyone!

3 thoughts on “Artichoke Pesto Pinwheels by Act Fast Chef

  1. Thanks for the inspiration; I made the breakfast frittata for lunch! But with more eggs and less zucchini. It’s one against three in this house/apartment when it comes to zucchini and yellow squash. I love her addition of the sliced tomatoes on top – I’ve never tried that before. I also sprinkled some grated Parmesan within and on top. And the bacon on the side was brilliant. Bacon makes everything better. :o)

  2. I am hungry already! The recipe sounds like something to make at xmas when the family gathers or a great snack around the television at football game time…yummy..

  3. This looks wonderful thanks so much for sharing. I have just found your lovely blog through your host blog hop wonderful to join in. I’m now following you hope you visit me and follow back so nice to find new friends to catch up with. Have a great day.

    Always Wendy

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