Pinwheels Recipe

These 25 Party Pinwheel Recipes are the best bite for any gathering! With so many options, hot or cold, chicken or veggie everyone can munch!

It doesn’t matter if you call them pinwheels or roll-ups. These pinwheels are the perfect party food for every occasion! Who doesn’t love stuffed spirals of deliciousness?! Some use flour tortillas and others use puff pastry to wrap up delicious combinations of meat, cheese, and other tasty ingredients.

All of these quick and easy pinwheels recipes can be prepped ahead of time to help make party prep a breeze. Below you’ll find hot and cold pinwheels appetizers to satisfy all your cravings. Serve up this bite-sized goodness for the super bowl, birthday parties, or just for hanging out on the weekend.

Keep it simple by starting off with rotisserie chicken you grabbed at the store or make an extra chicken breast or two the night before. Boom.

If you love meat-free recipes you’ll love these pinwheels! Studded with fruit and veggies, these roll ups fly off the plate!

Appetizer Tortilla Pinwheels

A friend gave me this recipe, and whenever I serve these tortilla pinwheel sandwiches, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio

Prep: 20min

Total: 20min

Yield: about 4 dozen.

Nutrition Facts: calories 63 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 119mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 can (4-1/4 ounces) chopped ripe olives
• 1 can (4 ounces) chopped green chiles, well drained
• 1/2 cup chopped green onions
• Garlic powder to taste
• Seasoned salt to taste
• 5 flour tortillas (10 inches)
• Salsa, optional

Instruction:

Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

Turkey Pinwheels

They are perfect for parties or even kids’ lunches. Cream cheese, cheddar cheese, ranch seasoning, bacon, black olives, and turkey.

Prep: 20min

Total: 2h20min

Serving Size: 1

Nutrition Facts: calories 102 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, Saturated Fat 3 grams saturated fat, servingSize 1, Sodium 183 milligrams sodium, Sugar 0 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 8 oz cream cheese at room temperature
• 1/2 cup chopped cooked bacon
• 1/2 cup sliced olives
• 1 cup shredded cheddar cheese
• 1 tablespoon ranch seasoning
• 1/2 pound turkey slices
• 3-12 inch flour tortillas

Instruction:

1. In a bowl add room temperature cream cheese, bacon, olives, ranch and cheese mix until combined.
2. Spread the mixture evenly among the tortillas. Place 3 turkey slices on top. Roll them tightly and wrap them with saran wrap. Refrigerate for at least 2 hours.
3. Slice the rolled tortillas into 1 inch slices. Serve

Mexican Pinwheels Recipe

Mexican pinwheels are bite-size tortilla rolls filled with a spiced cream cheese mixture. They are a party in your mouth!

Prep: 20min

Total: 140min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: calories 437 kcal, Carbohydrate 16 g, Protein 8 g, Fat 38 g, Saturated Fat 21 g, Cholesterol 120 mg, Sodium 746 mg, Fiber 3 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 1 (8oz) package cream cheese (softened)
• 1/2 cup sour cream
• 1/4 cup salsa
• 2 tablespoons taco seasoning
• dash garlic powder
• 1 (4oz) can chopped green chilies
• 1 cup Mexican cheese (finely shredded)
• 8 flour tortillas ((10 inch))
• salsa (on the side)

Instruction:

1. Add cream cheese, sour cream, salsa, taco seasoning, and garlic powder to a small bowl. Mix together until smooth. Add the chilies and cheese and stir.
2. Scoop 1/2-3/4 cup of the mixture onto each 10-inch tortilla. Spread the mixture to cover the tortilla.
3. Roll each tortilla like you would a jelly roll. Line them up, seam side down, in a baking dish. Cover the dish and place it in the fridge to chill for 2 hours overnight.
4. After they have chilled slice each tortilla roll into 1-inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with salsa.

Easy Pinwheel Recipe

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for entertaining and endlessly customizable.

Prep: 20min

Total: 20min

Yield: 40

Serving Size: 4 pinwheel

Nutrition Facts: servingSize 4 pinwheel, calories 162 calories, Sugar 1.1 g, Sodium 341.3 mg, Fat 9.6 g, Saturated Fat 4.8 g, Trans Fat 0 g, Carbohydrate 13.2 g, Fiber 0.8 g, Protein 6.6 g, Cholesterol 24.4 mg

Ingredients:

• 6 cups (5 ounces) fresh baby spinach leaves or 1/2 cup defrosted frozen spinach
• 4 burrito size 10-inch* flour tortillas
• 8 ounces cream cheese or soft goat cheese
• 1/3 cup finely chopped sundried tomatoes in oil or jarred roasted red peppers
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 3/4 cup shredded mozzarella cheese

Instruction:

1. Place the spinach leaves in a skillet with 1/4 cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, then squeeze out as much water as possible. Finely chop the spinach. (If using frozen spinach, defrost it, squeeze out the liquid and finely chop it.)
2. Chop the sundried tomatoes or bell peppers.
3. To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling (we found it’s easiest to use clean hands to help break up clumps). Taste and add a pinch of salt if desired.
4. Place a tortilla on a cutting board, and spread it with 1/3 cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice off the ends of the rolls and discard, then slice into 3/4-inch slices to make pinwheels. They last up to 3 days refrigerated, but they taste best day of because the tortillas become softer over time.

Ree Drummond’s Pinwheels 3 Ways | The Pioneer Woman | Food Network

FAQ

How do I keep my pinwheels from getting soggy?

Do you refrigerate pinwheels before cutting?

How do you make pinwheels?

1. Draw Lines. Using a ruler, mark the center of your square paper with a pencil. …
2. Cut Down the Lines. Use the scissors to cut down the diagonal lines that you just marked on your paper. …
3. Fold and Pin. Fold every other point into the center dot and put a pushpin through the paper. …
4. Attach to Straw.

How do you keep pinwheels together?