Italian Cream Cheese Pinwheels
Made with just a handful of ingredients, these Italian Cream Cheese Pinwheels are bursting with flavour. They make an easy appetizer for any occasion and require just a few minutes to prepare.
Servings: 36 pinwheels
Calories: 51kcal
Ingredients
- 1 brick cream cheese; softened
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ cup roasted red pepper; drained and chopped
- ¼ cup black olives
- ½ cup fresh basil; sliced thin
- ¼ cup grated fresh parmesan cheese
- 4 large spinach tortilla wraps
Instructions
- In a medium-sized bowl cream the softened cream cheese together with the garlic and onion powder and parmesan cheese.
- Add the chopped roasted red peppers and mix until combined.
- Spread the cream cheese mixture out evenly over the spinach tortillas right to the edge. Sprinkle with the olives and basil evenly.
- Roll the tortillas up tightly and then tightly wrap them in plastic wrap. Refrigerate for 2 -4 hours. When ready to serve, remove the plastic wrap and cut the tortillas widthwise into 1/2" slices.
Notes
Storing and Freezing:
If you’ve prepped your Italian pinwheels ahead of time or have leftovers, you can store them in the fridge for up to 3 days. I recommend wrapping them tightly in plastic, though an airtight container will work fine too.
Note that these are best eaten within a day, as eventually, the cream cheese will cause the tortillas to become a bit soggy.
To freeze, wrap tightly in plastic wrap and freeze for up to a month. Thaw in the fridge before slicing.
Nutrition
Serving: 1pinwheel | Calories: 51kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 121mg | Potassium: 3mg | Fiber: 0g | Sugar: 1g