My veggie pinwheels recipe is a take on the classic crescent roll veggie pizza. These pinwheels are loaded with a mixture of fresh veggies, cheese, herbed cream cheese that is rolled up in a tortilla and then sliced into the perfect bite. Great for parties, potlucks, holidays, and more.
If you are a veggie lover, you are going to enjoy this veggie pinwheel recipe. I took the ingredients I use for my classic crescent roll veggie pizza appetizer and gave it a fun twist by rolling them up in a tortilla.
One thing I love about this vegetable pinwheel recipe is how convenient they are. You can make them ahead of time, store them in the fridge, and slice before serving. This makes it great to prepare for parties, a game day spread, or lunch meal prep.
The other great thing is that these are totally customizable. A great way to use up vegetables that you have in your refrigerator.
Looking for more bite sized food? Be sure to try these Ritz party crackers.
Why you'll love this recipe
- Great way to get your veggies. This is a delicious way to eat your vegetables.
- Can customize. Make these your own with your favorite vegetables.
- Serve for any occasion. Not only are these pinwheels the perfect party food, they are also great to pack for a cold lunch or light meal.
Ingredients
Vegetable pinwheels are easy to make with a few base ingredients. You can customize them with your favorite vegetables.
- Cream cheese - Softened cream cheese is used for the base.
- Boursin cheese - I like using the Boursin Garlic And Fine Herbs. This is the perfect way to add flavor to the pinwheels.
- Vegetables - I am using carrots, cucumbers, broccoli, red onion, and bell pepper. You can use your favorite vegetables.
- Shredded cheese - Shredded cheddar cheese adds flavor and color.
- Tortillas - Use flour tortillas, spinach tortillas, or even a sun dried tomato wrap.
How to make veggie pinwheels recipe
This recipe is really simple to put together. Scroll to the bottom for the full recipe.
- Place the softened cream cheese and Boursin cheese in a large bowl. Mix with an electric mixer until combined and creamy.
- Stir in the diced carrots, broccoli, peppers, cucumbers, olives, and shredded cheese.
- Spread part of the mixture over one of the tortillas. Tightly roll up the tortilla into a "log".
- Wrap the rolls in plastic wrap and chill in the refrigerator for at least an hour. Cut the ends off of the tortillas and then slice into ½ inch rounds.
- Serve immediately or cover and refrigerate until ready to serve.
Recipe tips
- Soften the Boursin cheese and cream cheese before mixing. This helps make it easier to get the spread creamy and not lumpy.
- Chop the vegetables small. Make sure to dice the veggies into small pieces.
- Roll the pinwheels as tight as you can. This helps to keep the pinwheels together and not fall apart.
- Chill before slicing. Make sure to chill the rolled pinwheels before slicing them into rounds.
Variations
Make these veggie pinwheels your own by changing some of the ingredients.
Protein: Add some protein like sliced deli ham, turkey, or even shredded rotisserie chicken.
Cheese: If you don't have Boursin cheese, substitute with a second cream cheese and add a packet of ranch seasoning.
Storage
Store: Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Let me know if you make these pinwheels in the comments below.
📖 Recipe
Veggie Pinwheels Recipe
Ingredients
- 1 (8 ounce) cream cheese, softened
- 1 (5.3 ounce) Boursin Garlic And Fine Herbs
- ½ cup carrots
- ½ cup cucumbers
- ½ cup broccoli florets
- ½ cup bell pepper
- ¼ cup red onion, diced
- ¼ cup black olives
- ½ cup shredded cheddar cheese
- 3 burrito sized flour tortillas
Instructions
- Place the softened cream cheese and Boursin cheese in a large bowl. Mix with a mixer until creamy.
- Stir in the chopped carrots, cucumbers, peppers, broccoli, red onions, and shredded cheese.
- Spread mixture on one side of a tortilla. Roll the tortilla up as tight as possible into a "log".
- Wrap each roll up in plastic wrap and place in the refrigerator for at least 1 hour.
- Slice the ends off of each roll up. Slice into ½-inch rounds.
- Serve immediately or cover and refrigerate until ready to eat.
Notes
- Soften the Boursin cheese and cream cheese before mixing. This helps make it easier to get the spread creamy and not lumpy.
- Chop the vegetables small. Make sure to dice the veggies into small pieces.
- Roll the pinwheels as tight as you can. This helps to keep the pinwheels together and not fall apart.
- Chill before slicing. Make sure to chill the rolled pinwheels before slicing them into rounds.
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