Print

Veggie Pinwheels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 11 reviews

These Veggie Pinwheels transform classic veggie crescent roll pizza appetizers into easy-to-make, flavorful pinwheel finger sandwiches. Perfect as a snack, party food, or lunchbox addition, they combine a creamy ranch-flavored spread with finely chopped fresh vegetables wrapped in soft flour tortillas.

Ingredients

Spread

  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 (1 oz) package ranch dressing mix

Vegetables

  • 3/4 cup broccoli, finely chopped
  • 3/4 cup cauliflower, finely chopped
  • 3/4 cup carrot, finely chopped
  • 1/2 red bell pepper, seeded and finely chopped

Assembly

  • 6 (8-inch) flour tortillas

Instructions

  1. Prepare the spread: In a medium mixing bowl, use an electric mixer to combine the softened cream cheese and sour cream until smooth and creamy. Add the ranch dressing mix and mix well until fully incorporated.
  2. Spread the mixture: Lay the flour tortillas flat on a clean surface. Divide the ranch cream cheese mixture evenly among them, spreading in a thin, even layer from edge to edge on each tortilla.
  3. Add vegetables: Evenly sprinkle the finely chopped broccoli, cauliflower, carrot, and red bell pepper over the spread-covered tortillas, making sure the vegetables are distributed consistently.
  4. Roll the tortillas: Starting at one edge, roll each tortilla tightly into a log shape, ensuring the fillings stay compact inside. Repeat this for all six tortillas.
  5. Chill the rolls: Wrap each rolled tortilla individually in plastic wrap to maintain shape and freshness. Place them in the refrigerator and chill for at least 30 minutes to firm up before slicing.
  6. Slice and serve: Remove the rolls from the refrigerator and unwrap them. Using a sharp knife, slice each roll into 1/2-inch to 1-inch thick pinwheels. Arrange on a serving platter and serve chilled for the best flavor and texture.

Notes

  • Chilling the rolled tortillas helps them hold their shape and makes slicing easier.
  • Feel free to substitute or add other finely chopped veggies like cucumbers or spinach for variety.
  • These pinwheels can be made a few hours ahead of time and stored refrigerated to save prep time before serving.
  • For a gluten-free option, use gluten-free tortillas instead of regular flour tortillas.

Find it online: http://bitezly.com/veggie-pinwheels-recipe/