Pesto Cream Cheese Pinwheels
These Pesto Cream Cheese Pinwheels are the perfect appetizer to make. They come together quickly and everything in them goes together so perfectly.
Servings: 24 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
I use roasted red peppers from the jar, and they work great, but you could definitely roast your own.