These pinwheels are so easy to make and are sure to disappear fast!
Roasted Red Pepper & Basil Pinwheels
I’m a highly competitive person and there aren’t many things I love more than game night. However, this competitive trait is not always appreciated by others. My best friend and my own husband refuse to play Monopoly with me due to my excessive gloating when I win. So when our good friends, Jeremy and Kelly, invited us to play cribbage and eat appetizers I was ready to accept the challenge. Because my competitive nature sometimes gets the best of me, my husband made it a point to remind me that games are supposed to be fun. I, on the other hand, made it a point to bring a fun appetizer to share.
These roasted red pepper & pinwheels are so simple to make I questioned calling it a “recipe”, but they are so good I didn’t want to leave them out! You can easily vary the ingredients and make all kinds of different versions. For example, green chili and ham are a great combination to try, as well. While these little bites were a success our cribbage game was not. Sadly, for me at least, Dan and I did not win the game. Note to Jeremy and Kelly– we’ll be looking for a rematch!
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Roasted Red Pepper & Basil Pinwheels
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Prep Time: 15 minutes - Total Time: 15 minutes
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Yield: 32 pinwheels -
Category: Appetizers -
Cuisine: American
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Pin RecipeDescription
These pinwheels are so simple to make and are sure to disappear fast. I like to use whipped cream cheese because it’s easy to spread without having to wait for a block of cream cheese to soften. Also, these are best when they have a chance to chill in the refrigerator before serving, so plan to make these up to a day in advance.
Ingredients
- 8 ounce whipped cream cheese
- 1/3 cup chopped roasted red peppers
- 1/4 cup thin-sliced basil
- 1/2 tsp kosher salt
- 4 burrito-sized tortillas
Instructions
- In a small bowl, mix the cream cheese, peppers, basil, and salt until well combined.
- Divide the mixture between the tortillas and spread it into an even layer, leaving an inch or so of space around the edge. Roll the tortillas and wrap them in plastic wrap.
- Chill the rolls for a couple of hours or up to a day before serving. To slice, use a serrated knife and avoid pressing down too hard so each pinwheel maintains its shape. Slice each roll into eight pinwheels.
Nutrition
- Serving Size: 4 pinwheels
- Calories: 177
- Fat: 11.3g
- Carbohydrates: 15.4g
- Fiber: 0.2g
- Protein: 4.1g
Keywords: pinwheels recipe, basil pinwheels recipe
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