Spinach Pinwheels

Up close photo of Spinach and Roasted Red Pepper Pinwheels.

These Spinach Pinwheels with roasted red peppers are incredibly easy to make and perfectly festive for holiday tables. A blend of cream cheese, olives and cheddar makes for a luxuriously creamy appetizer that is loaded with flavor.

Course Appetizer

Cuisine American

Keyword Pinwheel Recipe, Spinach Pinwheels, Tortilla Roll Ups

Prep Time 20

Cill Time 2

Servings Pinwheels

Calories 69kcal

Author Heather

Ingredients

3 Flour Tortillas *See Note #1 below
8 ounces cream cheese *softened to room temperature, See Note #2 below
1 cup shredded cheddar cheese
1 2.25 ounce can chopped ripe olives
1/4 teaspoon salt *See Note #3 below
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
6 ounce bag baby spinach
2 12 ounce jars roasted red peppers

Instructions

Drain the roasted red peppers. Place the individual peppers on multiple layers of paper towels. Pat dry with additional paper towels.
Repeat process if peppers are still juicy. See Note #4 below.
Add cream cheese to a medium size mixing bowl along with garlic powder, salt and Worcestershire sauce. Beat well with a hand mixer.
Add in olives and grated cheddar cheese. Beat on low just until mixed.
Lay a single tortilla out flat on cutting board or countertop.
Spread 1/3 of the cream cheese filling onto the tortilla.
Place a layer of spinach on top of the cream cheese mixture and then place a layer the roasted red pepper.
Roll up the tortilla as tightly as possible.
Place the rolled tortilla onto a sheet of plastic wrap and roll again.
Repeat with the 2 remaining tortillas and chill for 1-2 hours to allow the Pinwheels to set.
At the end of the refrigeration time remove from plastic wrap and cut off ends of the roll.
Slice the tortilla roll into 3/4 inch slices and serve immediately. See Note #5 below.
These Pinwheels are best when served after a short chilling time.

Notes

Recipe Notes

Note #1- When using store bought tortillas, purchase the burrito sized flour tortillas. When making them homemade, roll the tortillas out to a 10 inch diameter before cooking.

Also, the flour tortillas should be at room temperature before rolling.

Note #2- To soften the cream cheese simply place cream cheese package on the counter 1 hour before needed.

Note #3- Before spreading the cream cheese mixture onto the tortillas, taste test to see if additional salt is needed. If yes, add in small amounts until desired saltiness is reached.

Note #4- Getting the peppers as dry as possible will help in preventing soggy pinwheels.

Note #5- Because of the roasted red peppers be a juicer ingredient, the chilling time should be no longer than 2 hours. Additionally, any leftovers should be place on a layer of paper towels and then stored in the refrigerator in an airtight container.

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