Pesto Pinwheels

These Pesto Cream Cheese Pinwheels are the perfect appetizer to make. They come together quickly and everything in them goes together so perfectly.

I am always on the lookout for appetizers and recipes that look and taste amazing but take little to no time. These little bites of perfection feature my Homemade Pesto Sauce and are so easy to make.

Pinwheel recipes are a great way to bulk out an appetizer table for a get-together. I’ve even seen friends make more than one kind of pinwheel and put them all on the same plate together. These pesto cream cheese pinwheels would be great on a plate with these Italian Pinwheels ! Their flavors go hand in hand.

Pinwheel Ingredients

Here are the simple ingredients that make up these delicious pinwheel appetizers! For the full list of ingredients and measurements, see the recipe card at the bottom of the post.

• Cream cheese: You will want to buy a block of cream cheese and let it sit out on your counter so it is at room temperature before making the filling. This will make it easier to mix with the other filling ingredients and spread on the tortillas.
• Pesto: The vibrant mixture of fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil is so delicious in this pinwheels recipe. You can make your own pesto or buy a jar from the store.
• Parmesan cheese: You will want grated cheese for it to best combine with the cream cheese. Its granular texture and robust flavor enhance the overall taste, filling each bite with cheesy goodness.
• Roasted red pepper: These peppers, charred to perfection, bring a mellow sweetness and a subtle smokiness that beautifully complements the creaminess of the filling. I use roasted red peppers from the jar, and they work great, but you could definitely roast your own.
• Garlic powder: Adds a balanced garlic flavor in a convenient way that mixes well into the filling without getting bites of garlic.
• Tortillas: For easy rolling, choose large, soft flour tortillas that hold their shape and are easy to roll. I usually go for the ones labeled “burrito-sized”. You can use smaller ones, but know you will have to roll more. Flavored tortillas like spinach or sun-dried tomato would also be delicious.

How to Make Pinwheels

Here is a brief overview of how this cream cheese pinwheels with pesto come together. For the full recipe and all measurements, scroll to the recipe card at the bottom of the post.

1. Make the filling. Blend the cream cheese so it is smooth. Then add the pesto, Parmesan, diced roasted red peppers, and garlic powder and mix until everything is well combined.
2. Spread the mixture. Spread the filling evenly over the tortillas, covering the entire surface. Roll each tortilla tightly into a log and wrap them securely in plastic wrap.
3. Refrigerate the roll-ups. Refrigerate for at least four hours or overnight. Chilling allows the flavors to meld, and it firms up the filling for easier slicing.
4. Slice and enjoy! Remove the saran wrap, slice the rolls evenly, and serve!

Homemade Pesto Sauce

I love the flavor of Homemade Pesto . It can add such great flavor to so many recipes from Pasta , to Pizza , to these pinwheels! While grabbing a jar of it from the store is always an option, making your own is easy and tastes even better. You can control the flavors, tweak it to your tastes, and skip the added preservatives. It comes together quickly in a food processor or blender and can be stored for weeks, making it a great sauce to make from scratch and keep on hand.

Pesto Sauce Recipe

Pinwheel Tips and Tricks

• Start with room-temperature cream cheese. It will mix and spread so much easier.
• When you are buying Parmesan cheese, pick grated and not shredded because it will just work better in this recipe.
• To make them gluten-free, be sure to use gluten-free tortillas.
• You will cut each roll into six one-inch pieces, discarding the end pieces. If you use five tortillas like the recipe calls for, this totals 30 pinwheels. It is easy to double or triple this recipe once it has become your favorite.

Storing and Making Ahead

One of the best reasons to make these pinwheels for a party or picnic is that you can make them ahead of time. Simply put the pinwheels together and place them wrapped in plastic wrap in the refrigerator. Slice them just before serving.

If you find yourself with leftovers or need to store the pinwheels before serving, store them in an airtight container in the refrigerator for up to two days. If you’re stacking the pinwheels, place parchment paper or wax paper between the layers to prevent them from sticking together.

Other Great Pinwheel Recipes

• Taco Pinwheel Recipe
• Italian Pinwheels
• Jalapeño Popper Pinwheels

If you make this easy pinwheel recipe or any of my other recipes, let me know what you think by leaving a comment below!

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Ingredients

• 8 ounces cream cheese room temperature (227 grams)
• 1/2 cup pesto store-bought or homemade (112 grams)
• 1/2 cup roasted red peppers diced, see note (160 grams)
• 1/2 cup Parmesan cheese grated (50 grams)
• 1 teaspoon garlic powder
• 4 flour tortillas 8 inch tortillas

Instructions

• Blend the cream cheese until it is nice and creamy (and no longer a solid brick). 8 ounces cream cheese
• Blend the pesto, peppers, cheese, and garlic powder with the cream cheese. Taste the mixture and add salt and pepper if desired. 1/2 cup pesto, 1/2 cup roasted red peppers, 1/2 cup Parmesan cheese, 1 teaspoon garlic powder
• Divide the mixture evenly among the tortilla shells. Roll them tightly and then roll them in plastic wrap and tighten the ends. Put them in the refrigerator for 4 hours or overnight. 4 flour tortillas
• After removing them from the refrigerator, remove the plastic wrap. Slice the rolls evenly and serve!

Notes

did you make this

Pesto Cream Cheese Pinwheels

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Pesto Cream Cheese Pinwheels

Ingredients

• 8 ounces cream cheese room temperature (227 grams)
• 1/2 cup pesto store-bought or homemade (112 grams)
• 1/2 cup roasted red peppers diced, see note (160 grams)
• 1/2 cup Parmesan cheese grated (50 grams)
• 1 teaspoon garlic powder
• 4 flour tortillas 8 inch tortillas

Instructions

• Blend the cream cheese until it is nice and creamy (and no longer a solid brick). 8 ounces cream cheese
• Blend the pesto, peppers, cheese, and garlic powder with the cream cheese. Taste the mixture and add salt and pepper if desired. 1/2 cup pesto, 1/2 cup roasted red peppers, 1/2 cup Parmesan cheese, 1 teaspoon garlic powder
• Divide the mixture evenly among the tortilla shells. Roll them tightly and then roll them in plastic wrap and tighten the ends. Put them in the refrigerator for 4 hours or overnight. 4 flour tortillas
• After removing them from the refrigerator, remove the plastic wrap. Slice the rolls evenly and serve!

Notes

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