15 Ina Garten Appetizers for a Crowd (Easy Party Favorites)

Feeding a big group calls for appetizers that are generous, easy to make in batches and satisfying enough that nobody leaves hungry. These crowd-pleasing recipes take their cue from Ina Garten’s style of entertaining, where familiar favorites get a little extra care through good cheese, fresh herbs and simple techniques that work every time.

Most of them bake on a sheet pan or in a single dish, which keeps the work manageable even as the guest list grows. You’ll find warm dips, hearty sliders, bite-size baked treats and a few fresh options, many with make-ahead steps, so you can enjoy the party with your friends rather than standing at the oven.

1. Baked Mac and Cheese Bites

Creamy macaroni and sharp cheddar bake in a mini muffin tin until the tops turn crisp and golden, making the ultimate comfort food easy to pick up. Guests of every age reach for these first, and they reheat beautifully if you bake them ahead.

Servings: 12

Total time: 50 minutes

Ingredients

• 8 ounces elbow macaroni
• 1 tablespoon kosher salt, for the pasta water
• 2 tablespoons unsalted butter, plus more for the pans
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups grated sharp cheddar (about 8 ounces), divided
• 1/2 cup grated Gruyère (about 2 ounces)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 large egg, beaten
• 1/3 cup panko breadcrumbs
• 2 tablespoons fresh chives, minced

Instructions

1. Preheat the oven to 400°F (200°C) and generously butter 36 cups of mini muffin pans.
2. Cook the macaroni in a large pot of boiling salted water for 1 minute less than the package directions. Drain well.
3. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook, whisking, for 3 to 4 minutes, until thickened. Remove from the heat and stir in 1 1/2 cups of the cheddar, the Gruyère, salt, pepper and nutmeg until smooth.
4. Stir the drained macaroni into the cheese sauce and cool for 5 minutes, then stir in the egg.
5. Spoon the mixture into the muffin cups, packing it down slightly. Toss the remaining 1/2 cup cheddar with the panko and sprinkle over the tops.
6. Bake for 15 to 18 minutes, until golden and bubbling and the centers register 160°F (71°C) on a food thermometer. Cool in the pans for 10 minutes so they hold their shape, then lift out with a small offset spatula. Sprinkle with chives and serve warm. The baked bites can be refrigerated for up to 2 days and reheated in a 350°F (175°C) oven for 10 minutes.

2. Lemon-Garlic Baked Chicken Wings

A dusting of baking powder and a hot oven give these wings shatteringly crisp skin with no deep fryer required. Tossed in garlic butter with lemon zest and parsley, they’re bright, savory and very hard to stop eating.

Servings: 10

Total time: 1 hour 5 minutes

Ingredients

• 4 pounds chicken wings, split into flats and drumettes, tips removed
• 1 tablespoon aluminum-free baking powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1/4 cup freshly grated parmesan (optional)
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with foil and set a wire rack on each.
2. Pat the wings very dry with paper towels. In a large bowl, toss them with the baking powder, salt and pepper until evenly coated.
3. Arrange the wings in a single layer on the racks, skin side up, with space between them.
4. Roast for 45 to 50 minutes, flipping halfway through, until the skin is deep golden and crisp and the meat registers 165°F (74°C) on a food thermometer.
5. Meanwhile, melt the butter in a small saucepan over low heat. Add the garlic and cook for 1 to 2 minutes, until fragrant but not browned. Remove from the heat and stir in the lemon zest and lemon juice.
6. Transfer the hot wings to a large bowl, pour the garlic butter over them and toss with the parsley and parmesan, if using. Serve right away with lemon wedges.

3. Hot Cheesy Corn Dip

Sweet corn, two kinds of cheese, scallions and a hint of jalapeño bake into a bubbly dip that disappears faster than you can refill the chips. It comes together in one bowl and can be assembled a day ahead.

Servings: 12

Total time: 35 minutes

Ingredients

• 1 tablespoon unsalted butter, plus more for the dish
• 3 cups corn kernels, fresh or frozen and thawed
• 1 jalapeño, seeded and minced
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 cups grated sharp cheddar (about 6 ounces), divided
• 1 cup grated Monterey Jack (about 4 ounces)
• 3 scallions, thinly sliced, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Tortilla chips, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 2-quart shallow baking dish.
2. Melt the butter in a large skillet over medium-high heat. Add the corn and jalapeño and cook for 5 to 6 minutes, until the corn is lightly browned in spots. Cool for 5 minutes.
3. In a large bowl, mix the cream cheese, sour cream and mayonnaise until smooth. Stir in the corn mixture, 1 cup of the cheddar, the Monterey Jack, two-thirds of the scallions, the smoked paprika, salt and pepper.
4. Spread in the prepared dish and sprinkle with the remaining 1/2 cup cheddar. The dip can be covered and refrigerated for up to 1 day; add about 10 minutes to the baking time if it goes into the oven cold.
5. Bake for 20 to 25 minutes, until bubbling and golden at the edges. Sprinkle with the remaining scallions and serve hot with tortilla chips.

4. Mini Cheeseburger Sliders

Juicy little beef patties topped with melted cheddar, a tangy burger sauce and crisp pickles are the kind of appetizer guests talk about later. The patties bake together on sheet pans, so two dozen are ready at the same time.

Servings: 12

Total time: 40 minutes

Ingredients

For the burger sauce:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon finely chopped dill pickles
• 1 teaspoon yellow mustard
• 1/4 teaspoon garlic powder

For the sliders:

• 2 pounds ground beef (85% lean)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 6 slices sharp cheddar, each cut into 4 squares
• 24 slider buns, split
• 2 tablespoons unsalted butter, melted
• 24 dill pickle chips
• Small lettuce leaves and thin tomato slices (optional)

Instructions

1. Make the sauce: stir together the mayonnaise, ketchup, chopped pickles, mustard and garlic powder. Refrigerate for up to 3 days.
2. Preheat the oven to 425°F (220°C) and line two rimmed baking sheets with parchment paper.
3. Gently mix the beef with the salt, pepper and garlic powder. Divide into 24 portions and shape into patties slightly wider than the buns and about 1/2 inch thick, pressing a small dimple into the center of each. The patties can be covered and refrigerated for up to 1 day.
4. Arrange the patties on the baking sheets and bake for 8 to 10 minutes, until they register 160°F (71°C) on a food thermometer. Top each with a square of cheddar and return to the oven for 1 minute to melt.
5. Meanwhile, brush the cut sides of the buns with the melted butter and toast them on a separate baking sheet in the oven for 3 to 4 minutes, until golden.
6. Spread the buns with the sauce, then layer with lettuce and tomato (if using), a cheeseburger patty and a pickle chip. Secure with wooden picks and serve warm.

5. Classic Tomato and Basil Bruschetta

Ripe tomatoes, fresh basil, garlic and good olive oil piled on crisp toasts make one of the simplest and most-loved party appetizers there is. Toast the bread ahead and let guests spoon on the topping themselves for an easy self-serve station.

Servings: 12

Total time: 30 minutes

Ingredients

• 2 pounds ripe tomatoes, seeded and diced
• 2 garlic cloves, minced
• 1/2 cup fresh basil leaves, thinly sliced
• 1/3 cup good olive oil, plus more for brushing
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large baguette, sliced 1/2 inch thick on the diagonal (about 36 slices)
• 1 garlic clove, halved, for rubbing
• Flaky sea salt, for finishing

Instructions

1. Combine the tomatoes, minced garlic, basil, olive oil, salt and pepper in a bowl. Let stand at room temperature for 15 to 30 minutes so the flavors meld.
2. Meanwhile, preheat the oven to 400°F (200°C). Arrange the baguette slices on two baking sheets, brush with olive oil and bake for 8 to 10 minutes, until golden and crisp.
3. Rub the warm toasts lightly with the cut side of the halved garlic clove. The toasts can be cooled and stored in an airtight container for up to 2 days.
4. Just before serving, spoon the tomato mixture onto the toasts with a slotted spoon and sprinkle with flaky salt, or set out the bowl and the toasts so guests can help themselves.

6. Parmesan and Rosemary Popcorn

A big bowl of warm popcorn tossed with butter, parmesan and fresh rosemary costs very little and feeds a crowd in minutes. Set out a few bowls around the room and watch them empty.

Servings: 12

Total time: 15 minutes

Ingredients

• 3 tablespoons vegetable oil
• 2/3 cup popcorn kernels
• 4 tablespoons unsalted butter
• 1 tablespoon fresh rosemary, finely minced
• 1 garlic clove, grated
• 3/4 cup finely grated parmesan
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the oil and 3 popcorn kernels in a large heavy pot with a lid over medium-high heat. When the test kernels pop, add the remaining kernels, cover and remove from the heat for 30 seconds.
2. Return the pot to the heat and cook, shaking often, until the popping slows to 2 to 3 seconds between pops, about 2 to 3 minutes. Transfer the popcorn to a very large bowl.
3. Melt the butter with the rosemary and garlic in a small saucepan over low heat for 2 minutes.
4. Drizzle the rosemary butter over the popcorn while tossing, then sprinkle with the parmesan, salt and pepper and toss again until evenly coated. Serve warm or at room temperature; the popcorn is best within a few hours.

7. Mini Chicken Salad Croissants

Tender roast chicken, sweet red grapes, crunchy celery and fresh tarragon make an elegant chicken salad that’s perfect tucked into buttery mini croissants. Both the chicken and the salad can be made a day ahead, so assembly takes just minutes.

Servings: 12

Total time: 1 hour, plus chilling

Ingredients

• 3 bone-in, skin-on chicken breasts (about 3 pounds)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh tarragon, chopped
• 1 cup red seedless grapes, halved
• 2 celery stalks, finely diced
• 1/3 cup sliced almonds, toasted
• 24 mini croissants, split

Instructions

1. Preheat the oven to 350°F (175°C). Place the chicken on a sheet pan, rub with the olive oil and season with 1 teaspoon of the salt and the pepper.
2. Roast for 35 to 40 minutes, until the thickest part registers 165°F (74°C) on a food thermometer. Cool, then discard the skin and bones and cut the meat into 1/2-inch dice.
3. In a large bowl, whisk together the mayonnaise, lemon juice, tarragon and remaining 1/2 teaspoon salt. Add the chicken, grapes, celery and almonds and fold gently to combine.
4. Cover and refrigerate for at least 1 hour or up to 1 day.
5. Just before serving, fill each split croissant with a generous spoonful of chicken salad. Keep chilled until ready to serve.

8. Baked Meatballs in Marinara

Tender beef meatballs flavored with parmesan, garlic and parsley bake on sheet pans, then simmer in a simple marinara until they soak up all that tomato flavor. Keep them warm in a slow cooker or chafing dish and they’ll hold for the whole party.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

For the marinara:

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup fresh basil, chopped

For the meatballs:

• 1 cup fresh breadcrumbs (from about 2 slices white bread)
• 1/2 cup whole milk
• 2 pounds ground beef (85% lean)
• 2 large eggs, beaten
• 3/4 cup freshly grated parmesan, plus more for serving
• 1/4 cup fresh parsley, minced
• 2 garlic cloves, minced
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Make the marinara: heat the olive oil in a large pot over medium heat. Add the onion and cook for 6 to 8 minutes, until soft. Add the garlic and cook for 1 minute. Stir in the crushed tomatoes, tomato sauce, oregano, sugar, salt and red pepper flakes, bring to a simmer and cook for 20 minutes, stirring occasionally. Stir in the basil.
2. Meanwhile, preheat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper.
3. In a large bowl, combine the breadcrumbs and milk and let stand for 5 minutes. Add the beef, eggs, parmesan, parsley, garlic, salt and pepper and mix gently with your hands until just combined.
4. Roll into 1 1/4-inch meatballs, making about 40, and arrange on the baking sheets. Bake for 15 to 18 minutes, until browned and they register 160°F (71°C) on a food thermometer.
5. Add the meatballs to the marinara and simmer gently for 10 minutes. Serve warm with toothpicks and extra parmesan. The meatballs in sauce can be refrigerated for up to 3 days or frozen for up to 2 months; reheat gently until they reach 165°F (74°C).

9. Loaded Potato Skins with Cheddar and Scallions

Crisp, golden potato shells filled with melted cheddar and topped with sour cream and scallions are pure game-day comfort. Bake and scoop the potatoes a day ahead, then crisp and fill them right before guests arrive.

Servings: 12

Total time: 1 hour 30 minutes

Ingredients

• 12 small russet potatoes (about 5 ounces each), scrubbed
• 3 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 2 cups grated sharp cheddar (about 8 ounces)
• 3/4 cup sour cream
• 4 scallions, thinly sliced

Instructions

1. Preheat the oven to 400°F (200°C). Prick the potatoes with a fork, rub with 1 tablespoon of the olive oil and bake directly on the oven rack for 45 to 50 minutes, until tender. Cool for 15 minutes.
2. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell; save the flesh for another use. The shells can be covered and refrigerated for up to 1 day.
3. Increase the oven temperature to 450°F (230°C). Brush the shells inside and out with the remaining olive oil, sprinkle with the salt, pepper and smoked paprika and arrange skin side up on a rimmed baking sheet. Bake for 8 minutes.
4. Turn the shells skin side down, fill with the cheddar and bake for 5 to 7 minutes more, until the cheese is melted and bubbling.
5. Top each with a small dollop of sour cream and a sprinkle of scallions and serve hot.

10. Seven-Layer Mediterranean Dip

Layers of hummus, garlicky yogurt, cucumber, tomatoes, feta, olives and herbs make a colorful, fresh dip that feeds a lot of people with no cooking at all. Build it in a clear dish so guests can see every layer.

Servings: 12

Total time: 20 minutes

Ingredients

• 2 cups hummus, store-bought or homemade
• 1 cup plain Greek yogurt
• 1 small garlic clove, grated
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 English cucumber, finely diced
• 1 1/2 cups cherry tomatoes, quartered
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 small red onion, finely diced
• 4 ounces feta, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon good olive oil
• Pita chips, for serving

Instructions

1. Spread the hummus in an even layer in the bottom of a 9-inch glass pie dish or similar shallow serving dish.
2. Stir together the yogurt, garlic, lemon juice and salt and spread gently over the hummus.
3. Pat the cucumber and tomatoes dry with paper towels so they don’t make the dip watery. Scatter the cucumber over the yogurt, followed by the tomatoes, olives and red onion.
4. Sprinkle with the feta and parsley and drizzle with the olive oil.
5. Serve right away with pita chips, or cover and refrigerate for up to 6 hours.

11. Black Bean and Cheese Sheet-Pan Quesadillas

Baking quesadillas on a sheet pan lets you make a big batch at once with no flipping at the stove. Seasoned black beans, peppers and plenty of melted cheese inside a golden, crisp shell make them an easy favorite for every age.

Servings: 12

Total time: 50 minutes

Ingredients

• 2 tablespoons olive oil, divided, plus more for the pan
• 1 red bell pepper, finely diced
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 10 (10-inch) flour tortillas
• 3 cups grated Monterey Jack (about 12 ounces)
• 1 cup grated sharp cheddar (about 4 ounces)
• Salsa and sour cream, for serving

Instructions

1. Preheat the oven to 425°F (220°C) and brush a 13-by-18-inch rimmed baking sheet with olive oil.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook for 6 to 7 minutes, until soft. Add the garlic, cumin and chili powder and cook for 1 minute. Stir in the beans and salt and cook for 2 to 3 minutes, lightly mashing about a third of the beans. Remove from the heat and stir in the lime juice and cilantro.
3. Arrange 6 tortillas around the edges of the baking sheet so that half of each hangs over the rim, then place 1 tortilla in the center so the bottom is completely covered.
4. Sprinkle half of the combined cheeses over the tortillas, spread the bean mixture evenly over the top and finish with the remaining cheese.
5. Fold the overhanging tortillas in over the filling, then lay the remaining 3 tortillas on top to cover any gaps. Brush the top with the remaining 1 tablespoon olive oil and set a second baking sheet on top to press it flat.
6. Bake for 20 minutes with the second pan on top, then remove the top pan and bake for 8 to 10 minutes more, until golden and crisp. Let stand for 5 minutes, then cut into 24 squares and serve with salsa and sour cream.

12. Cheesy Garlic Pull-Apart Bread

A round loaf cut into a crosshatch and stuffed with garlic butter, mozzarella and parmesan becomes a warm, gooey centerpiece that guests tear into by hand. It takes about ten minutes to assemble and can be prepped hours ahead.

Servings: 12

Total time: 40 minutes

Ingredients

• 1 large round sourdough loaf (about 1 1/2 pounds)
• 6 tablespoons unsalted butter, melted
• 4 garlic cloves, minced
• 2 tablespoons fresh parsley, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 2 cups grated low-moisture mozzarella (about 8 ounces)
• 1/2 cup freshly grated parmesan
• 3 scallions, thinly sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. With a serrated knife, cut the bread in a 1-inch crosshatch pattern, slicing down to within 1/2 inch of the bottom crust so the loaf stays in one piece. Place it on a large sheet of foil on a baking sheet.
3. Stir together the melted butter, garlic, parsley, red pepper flakes and salt. Spoon or brush the mixture deep into the cuts.
4. Gently pry the cuts apart and stuff them with the mozzarella and parmesan, then sprinkle the scallions over the top. The loaf can be wrapped in foil and refrigerated for up to 6 hours at this point.
5. Wrap the loaf loosely in the foil and bake for 15 minutes. Open the foil and bake for 10 to 12 minutes more, until the cheese is melted and the top is golden. Serve warm and let guests pull it apart.

13. Garlic Butter Shrimp Skewers

Big, juicy shrimp threaded on skewers and broiled with garlic butter cook in about five minutes, which makes them easy to turn out in batches for a crowd. Finish them with lemon and parsley and they’ll vanish from the platter.

Servings: 12

Total time: 30 minutes

Ingredients

• 3 pounds large shrimp (16 to 20 per pound), peeled and deveined, tails on
• 24 (6-inch) wooden skewers, soaked in water for 30 minutes
• 6 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoon grated lemon zest
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Position an oven rack 4 to 5 inches below the heat source and preheat the broiler. Line two rimmed baking sheets with foil.
2. Stir together the melted butter, olive oil, garlic, lemon zest, smoked paprika, salt and pepper. Set aside 3 tablespoons in a small bowl for finishing.
3. Pat the shrimp dry and thread 2 or 3 onto each skewer. Arrange on the baking sheets and brush both sides with the remaining garlic butter. The skewers can be assembled, covered and refrigerated for up to 4 hours before cooking.
4. Broil one sheet at a time for 2 to 3 minutes per side, until the shrimp are pink and opaque and register 145°F (63°C) on a food thermometer.
5. Brush with the reserved garlic butter, sprinkle with parsley and serve hot with lemon wedges.

14. Baked Feta with Cherry Tomatoes and Herbs

A whole block of feta baked with cherry tomatoes, garlic and fresh oregano turns soft and creamy while the tomatoes burst into a jammy sauce. Set it out with toasted bread and let guests scoop it straight from the dish.

Servings: 10

Total time: 40 minutes

Ingredients

• 2 pints cherry tomatoes
• 1/3 cup good olive oil, divided
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (8-ounce) block feta, patted dry
• 1 tablespoon fresh oregano leaves
• 1 tablespoon honey
• Fresh basil leaves, for garnish
• Toasted baguette slices or pita chips, for serving

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a 2-quart baking dish, toss the tomatoes with all but 1 tablespoon of the olive oil, along with the garlic, salt, pepper and red pepper flakes.
3. Nestle the feta in the center, drizzle with the remaining olive oil and sprinkle with the oregano.
4. Bake for 25 to 30 minutes, until the tomatoes have burst and the feta is soft and golden at the edges.
5. Drizzle with the honey, scatter with basil and serve warm with toasted bread or pita chips for scooping.

15. Pesto and Parmesan Pinwheels

Puff pastry rolled up with basil pesto and parmesan bakes into flaky, golden spirals that look far more impressive than the effort involved. Freeze the sliced pinwheels and bake as many as you need straight from the freezer.

Servings: 12

Total time: 40 minutes

Ingredients

• 2 sheets frozen puff pastry (about 1 pound total), thawed in the refrigerator
• All-purpose flour, for rolling
• 1/2 cup basil pesto
• 3/4 cup freshly grated parmesan
• 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. On a lightly floured surface, roll each pastry sheet into a 10-by-12-inch rectangle. Spread each with half the pesto, leaving a 1/2-inch border along one long side, then sprinkle with the parmesan and sun-dried tomatoes.
3. Brush the bare border with egg wash. Starting from the opposite long side, roll each sheet into a tight log and press the seam to seal. Wrap and refrigerate for 15 minutes, until firm enough to slice cleanly.
4. Slice each log into 16 rounds about 3/4 inch thick and arrange them cut side down on the baking sheets. Brush with egg wash. To make ahead, freeze the unbaked pinwheels on the sheets, then transfer to a freezer bag and keep for up to 1 month.
5. Bake for 15 to 18 minutes, or 20 to 22 minutes from frozen, until puffed and golden. Serve warm or at room temperature.