Costco Onion and Cheese Pinwheels
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Dreading those long clubhouse lines just to grab a pack of Costco Onion and Cheese Pinwheels? Make them at home with this easy copycat recipe!! Flaky golden layers of puff pastry wrap around a rich, savory swirl of caramelized onions and melty cheese, finished with a buttery brush and a bold hit of everything bagel seasoning. Every bite is bursting with creamy, salty, toasty goodness. They taste like your favorite bakery treat, but better… because you made them fresh, with extra cheese and zero regrets.
Table of Contents
Costco Onion and Cheese Pinwheels
Let’s be honest, you didn’t come here for a light appetizer. Unlike more traditional roll ups, these pinwheels are unapologetically rich, golden, and cheese-loaded, just the way I like ‘em.
The onions roast up sweet and sticky, the sauce melts like a dream, and when that puff pastry puffs? Let’s just say… no one’s stopping at one.
I’ve made these for everything from cozy nights in to holiday brunch boards, and they disappear every. single. time.
They’re like Costco’s version… but better, because you made them yourself (and maybe added a little extra cheese, just sayin’).
Plus, they’re vegetarian-friendly! But if you’re craving something even heartier, I’ve got breakfast sausage and meat lover’s pizza pinwheel recipes too.
INGREDIENT NOTES
- Puff Pastry: You can use either refrigerated or frozen sheets, as long as they are fully thawed before rolling. Keep them chilled, though!
- Yellow Onions: The type of onion does make a difference. Yellow onions caramelize beautifully, though red onions or shallots can be used for a touch of sweetness.
- Unsalted Butter & Flour: Combine the two to make a roux, which thickens and holds together the cheese sauce.
- Whole Milk: Fat is essential to a rich, creamy sauce. For an even more luscious texture, use half & half or simply replace the milk with a little heavy cream.
- Cheese: Swiss melts beautifully, while parmesan adds a nutty, salty finish. Shred them both fresh for the best flavor and melt!
- Everything Bagel Seasoning: You can find this most places these days, though I often buy mine at TJ’s. If needed, make your own with sesame seeds, poppy seeds, dried garlic and onion, and a pinch of salt.
VARIATIONS
Bolder Flavor: Add a pinch of red pepper flakes to the filling for a kick.
Meaty Add-In: Layer finely chopped bacon or prosciutto for an extra savory boost.
Breakfast Sandwich: Slice a Costco onion and cheese pinwheel in half (like a bagel), then add a fried egg and a slice of cheese.
PINWHEELS RECIPE FAQ
Temperature is usually the culprit, but make sure you properly cook the roux for the best results.
Melt the butter, then whisk in the flour and cook until it starts to smell slightly nutty. Continue whisking while you slowly pour in the milk. This usually goes better if the milk has been warming on the counter.
Finally, turn the heat down to low (or off!) before stirring in the cheese a handful at a time until completely smooth.
Puff pastry will stick to itself when wet, so brush a little bit of water along the edge before pressing it onto the roll. You can use a pastry brush or simply your finger to do so.
It’s also important to chill the stuffed dough for at least 15 minutes. This will help it hold together when you transfer to the sheet pan to bake.
Yes, but it’s best to freeze them before baking and not after, or you’ll lose that flaky texture.
Once assembled, place each pinwheel on a tray and freeze until firm (1-2 hours). Gently stack them in a freezer bag and store for up to 1 month.
Bake onion and cheese pinwheels from frozen for 25-30 minutes at 400°F, or until golden brown and cooked in the center.
When I was developing this recipe, I wanted more than just a flaky pinwheel. I wanted structure, contrast, and that bakery-style depth of flavor.
The real secret to making these stand out is what’s happening under the surface: caramelization, emulsification, and lamination.
Roasting the onions triggers caramelization, the slow breakdown of natural sugars, which transforms sharp raw onions into sweet, complex flavor bombs. That step alone makes these pinwheels irresistible.
The cheese sauce starts with a roux, which provides not only thickness but also ensures that when you whisk in the milk, the sauce forms a stable emulsion. This helps suspend the fat in the mixture evenly so you get a smooth, creamy filling that won’t weep or separate during baking.
Rolling and chilling the puff pastry is all about preserving its laminated structure, giving you layers of dough and butter that puff into crisp, golden flakes when exposed to high heat. A short chill sets the shape and locks in clean layers for that perfect spiral every time.
I tested this pinwheel recipe multiple ways, and each adjustment made it better. In the end, this version nails the balance: sweet and savory, soft and crisp, gooey and structured. Every bite is exactly what you want it to be.
DONNA’S PRO TIPS
- Chill Before Slicing: Don’t skip this step! It helps the rolls hold their shape and keeps the filling from squishing out.
- Use a Serrated Knife: It slices cleanly through puff pastry without smashing the layers.
- Serve Warm: These are best within 30 minutes of baking. If prepping ahead, reheat gently to bring back the flakiness.
- Go All-In On the Topping: Be generous with the everything bagel seasoning. It’s the crunchy, salty, herby finish these swirls deserve.
- Freeze Like a Pro: Freeze before baking to keep them crisp and beautiful. No soggy reheats here!
TOOLS NEEDED
- Sharp knife
- Cutting board
- Medium saucepan
- Wooden spoon or whisk
- Baking sheet
- Parchment paper
- Pastry brush
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Costco Copycat Recipes
Costco Onion and Cheese Pinwheels
Ingredients
- 2 sheets puff pastry, thawed
- 2 medium yellow onions, finely diced (2 cups)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter, plus more for brushing
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 4 ounces Swiss cheese, shredded (about 1 cup), plus 2 ounces extra (about 1/2 cup) for topping
- 2 ounces parmesan cheese, grated (about 1/2 cup)
- 3 tablespoons everything bagel seasoning
Instructions
- Preheat the Oven and Prepare the Pan: Preheat the oven to 375°F. Prepare a baking sheet with parchment paper. Spread the diced onions directly onto the prepared sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat, then spread into an even layer and roast for 20 to 25 minutes, stirring halfway through, until golden and caramelized. Let cool.
- Make the Cheese Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1 to 2 minutes, whisking constantly.
- Add the Milk: Slowly pour in the milk while whisking to avoid lumps. Cook until the mixture thickens, about 3 to 4 minutes.
- Stir in the Cheese: Add the shredded Swiss cheese and grated parmesan. Stir until smooth, then fold in the roasted onions. Taste and adjust seasoning with additional salt and pepper, if needed. Let the mixture cool to room temperature.
- Prepare the Puff Pastry: Increase oven temperature to 400°F. On a lightly floured surface, roll out each puff pastry sheet to smooth the creases.
- Add the Filling: Spread the onion and cheese mixture evenly over both sheets, leaving a 1/2-inch border around the edges. Sprinkle the remaining 1/2 cup of shredded Swiss cheese evenly over the filling.
- Roll and Chill: Roll each sheet tightly into a log from the long side. Seal the edges with a bit of water. Chill the logs in the refrigerator for 15 to 20 minutes to firm up.
- Slice the Pinwheels: Line a baking sheet with parchment paper. Slice each log into 1 1/2-inch thick rounds and place them on the baking sheet, spaced about 2 inches apart.
- Top and Bake: Brush the tops with melted butter and sprinkle generously with everything bagel seasoning. Bake for 20 to 25 minutes, or until puffed and golden brown.
- Cool and Serve: Let the pinwheels cool slightly before serving. Enjoy warm or at room temperature.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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