These Pesto Cream Cheese Pinwheels are the perfect appetizer to make. This appetizer recipe comes together quickly, and everything in them goes together so perfectly.
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Pesto Cream Cheese Pinwheels

Prep Time10 mins
Servings: 24 pinwheels
Author: Lisa Longley


  • 8 ounces cream cheese room temperature
  • 1/2 cup pesto
  • 1/2 cup roasted red peppers diced (see note)
  • 1/2 cup parmesan cheese grated
  • 1 tsp garlic powder
  • 4 tortillas


  • Blend the cream cheese until it is nice and creamy (and no longer a solid brick).
  • Blend in the remaining ingredients, except the tortilla shells.
  • Divide the mixture evenly among the tortilla shells.  Roll them tightly and then roll them in saran wrap and tighten the ends.  Put them in the refrigerator for four hours or overnight.
  • After removing them from the refrigerator, remove the saran wrap.  Slice the rolls evenly and serve!


I use roasted red peppers from the jar, and they work great, but you could definitely roast your own.