These Hidden Veggies Pizza Pinwheels 2 Ways are the ultimate quick and tasty snack for families, lunchboxes, or party trays! Who doesn’t love pizza in bite-sized form? You get all the flavor and fun of a pizza, but in a hand-held, easy-to-eat roll.
Choose from classic pizza style pinwheels, loaded with colorful peppers, mushrooms, red onion, and gooey mozzarella, perfect for a vibrant, veggie-packed snack everyone will love. Or try the broccoli & olive version, a clever twist that sneaks in hidden greens with Parmesan, mozzarella, and olives for a nutritious and satisfying bite.
Both recipes use flaky filo pastry, roll up in just a few minutes, and bake to golden perfection in only 15 minutes. They’re great for busy mornings, after-school snacks, weekend lunches, or as a fun appetizer for friends. The best part? You don’t need any special cooking skills, just roll, slice, and bake!
These pinwheels are not only delicious and family-friendly, but they’re also versatile: you can make them ahead of time, store in the fridge, and reheat whenever hunger strikes. Whether you’re feeding picky eaters or looking for a nutritious snack, these Hidden Veggies Pizza Pinwheels 2 Ways are sure to become a kitchen favorite.
Let the filo puff pastry defrost at room temperature.
Turn on the oven to preheat 200C and lightly flour the worktop and lay out the pastry sheet.
Spread pizza sauce on the full surface. Layer with remaining chopped ingredients leaving the cheese and oregano to last.
Roll the pastry carefully like a tight swiss roll and slice into roughly 1 inch size slices.
Place face down on a baking tray covered in baking paper.
Beat the eggs and egg wash the rolls with a culinary brush (you can also use milk for this instead of eggs).
Bake in the oven for 10-15minutes or until golden brown.
Serve hot or let cool down completely before storing in an airtight container for up to 3 days in the fridge.
Tip: can be reheated and crisped up again in the airfryer, oven or pan for just a couple of minutes.
Let the filo puff pastry defrost at room temperature.
Turn on the oven to preheat 200C. Lightly flour the worktop and lay out the pastry sheet.
Grind the raw washed broccoli florets in a mini chopper.
Mix in 1 egg and Parmesan and season with salt & crushed black pepper.
Spread this mix over the surface of the pastry sheet. Cover with olives, cheese and oregano.
Roll the pastry carefully like a tight swiss roll. Slice into roughly 1 inch size slices.
Place face down on a baking tray covered in baking paper.
Beat the eggs and egg wash the rolls with a culinary brush (you can also use milk for this instead of eggs).
Bake in the oven for 10-15minutes or until golden brown.
Serve hot or let cool down completely before storing in an airtight container for up to 3 days in the fridge.
Tip: can be reheated and crisped up again in the airfryer, oven or pan for just a couple of minutes.
