Tomato Basil Pinwheels

My first experiences in the kitchen were of the baking kind. I’d get up early and make some kind of sweet coffee cake or cinnamon buns on Sunday morning to make my family happy. All I remember was that I was about ten when I started the ritual.

Baking became addictive for me, although I’ve since changed from sweet baked goods to preferring everything savory.

I’ve posted on three savory yeast breads on this blog – Chili Pecan Buns, Pesto Pinwheels, and Bread for Cheese. They’re just so much fun to create, and no recipe is required.

I happened to have a chunk of Comté, and decided to use it in a yeasted bread, along with sun-dried tomatoes, and make them in the style of cinnamon buns, much like the pesto pinwheels. Simple, yet delicious. By themselves, with a soup, stew, or just as a basic savory bread to serve with dinner.

So, I’m not writing down an exact recipe, because I like the idea of encouraging my readers who are novice cooks to come up with their own versions of recipes customized to their specific tastes. Don’t like sun-dried tomatoes? Use feta and olives instead! Or nuts!

But I’ll tell you what I did. And if you don’t make your own bread dough, you can make these rolls with purchased pizza dough.

Tomato Basil Pinwheels
Makes 10

Comté or Gruyère or Fontina, approximately 8 ounces
1 – 8.5 ounce jar sun-dried tomatoes in oil, drained
1 lb. bread dough or pizza dough, risen at least once
Olive oil, about 2 tablespoons
Dried Basil, about 1 tablespoon
Cayenne pepper flakes, optional.
Approximately 1/3 cup finely grated Parmesan

First grate the cheese you’re using.

Then place the sun-dried tomatoes in a colander to drain the oil. The product I used was julienned tomatoes packed in oil with Italian herbs.

My dough weighed exactly 16 ounces when it was ready to roll.


Roll out the dough to a rectangle, approximately 16″ in length by 10″ in width. First add a drizzle of olive oil, and top with the cheese.


Add the drained sun-dried tomatoes, and then the basil and cayenne pepper flakes, to taste.


Roll up the dough lengthwise, keeping it tight. Snip off the ends if necessary.


Slice down through the log, making even pieces, and place then spiral side up and down on a cookie sheet. Mine were about 2″ thick. The pinwheels don’t have to touch. Also, you could use a baking dish instead to contain them, or even muffin tins.

Let the pinwheels rise for at least 45 minutes while the oven is preheating to 400 degrees Fahrenheit. Sprinkle them with the finely-grated Parmesan, and put the cookie sheet in the oven.


Bake for approximately 15-20 minutes; they should be golden brown on the tops.

Let cool slightly and serve.

My husband ate some for lunch. With nothing else! Oh, and he doesn’t like sun-dried tomatoes.


I’m very happy that I made these pinwheels.


By Published On: May 11th, 201531 Comments on Tomato Basil Pinwheels

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. thesinglegourmetandtraveller May 11, 2015 at 8:05 AM - Reply

    I’d love those for lunch … or for aperitivo in the evening with a glass of prosecco or wine! Lovely recipe.

  2. dianeskitchentable May 11, 2015 at 9:16 AM - Reply

    Those are about the most creative rolls I’ve ever seen. Very nice combination…and my husband doesn’t like sun dried tomatoes either. Are you sure we’re not married to the same guy?

    • chef mimi May 11, 2015 at 9:25 AM - Reply

      hahahahaha! only if yours hates anything vinegary!!!

  3. May 11, 2015 at 9:18 AM - Reply

    I use puff pastry to make these yummy appetizers – this is new version which I will have to make and add to my collection :)

    • chef mimi May 11, 2015 at 9:26 AM - Reply

      So wonderful with puff pastry! Of course, anything is wonderful in puff pastry!!!

  4. Cecile May 11, 2015 at 9:20 AM - Reply

    I’ve made rolled breads stuffed with cheese and various ‘goodies’ but I never thought of turning them into pinwheels – I LOVE IT!! And what a great idea to serve at parties – or for lunch etc. Yummy!

    • chef mimi May 11, 2015 at 9:27 AM - Reply

      Thanks! They’re just a little more fun than a roll!

  5. Tasty Eats Ronit Penso May 11, 2015 at 10:51 AM - Reply

    Mouthwatering! :)

  6. tinywhitecottage May 11, 2015 at 2:30 PM - Reply

    Oh these are wonderful! Comte cheese is one of my favorites. What a great idea, sort of like little rolled up pizza’s. I love your green plate!

  7. chef mimi May 11, 2015 at 2:37 PM - Reply

    It is a fabulous cheese! Thank you!

  8. trucvert May 11, 2015 at 4:39 PM - Reply

    Baking on a Sunday morning sounds like a lovely tradition. It’s served you well, these pinwheels look totally mouthwatering.

  9. anotherfoodieblogger May 11, 2015 at 9:18 PM - Reply

    What a great idea! I had never thought of making bread pinwheels before, I’ve usually done them out of flour tortillas. I bet this was so good!

    • chef mimi May 12, 2015 at 7:32 AM - Reply

      They’re just so much better than a basic roll!

  10. Jasline @ Foodie Baker May 12, 2015 at 12:24 AM - Reply

    These savoury pinewheels look amazing and delicious!

  11. Natascha's Palace May 12, 2015 at 12:32 AM - Reply


  12. FrugalHausfrau May 13, 2015 at 12:53 AM - Reply

    How fun and think of how many people you can free up from using canned biscuit dough for recipes like this! I make a braided bread filled with things in my fridge that reminds me a bit of this…

    • chef mimi May 13, 2015 at 7:31 AM - Reply

      I love just searching my fridge for goodies!!!

  13. Bam's Kitchen May 13, 2015 at 8:46 AM - Reply

    Craving an almost midnight snack! These look so delicious and I bet awesome hot out of the oven.

    • chef mimi May 14, 2015 at 9:18 AM - Reply

      Definitely! Nothing like bread just out of the oven!

  14. StefanGourmet May 13, 2015 at 3:37 PM - Reply

    Very nice, Mimi, almost liked rolled up pizza! I love that you used good cheese for this, which makes all the difference.

  15. Mary Frances May 14, 2015 at 5:20 PM - Reply

    Yum, I love gruyere. Muffin tins are a great tip! Thanks for posting.

  16. dedy oktavianus pardede May 15, 2015 at 2:27 AM - Reply

    wow, beautifull artwork bread, simply damn delicious !!!

  17. Shanna Koenigsdorf Ward October 17, 2015 at 1:48 PM - Reply

    Who doesn’t like sun-dried tomatoes? I guess no one after they try these. :-)

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