Roasted Red Pepper Pinwheels
These easy roasted red pepper and spinach pinwheels are the perfect make-ahead appetizer or quick lunch idea. Made with tortillas, creamy filling, and flavorful roasted red peppers, they come together fast with minimal prep. Ideal for parties, holidays, potlucks, or a simple weeknight snack.
Servings: 24
Calories: 48kcal
Equipment
- sharp knife
Ingredients
- 4 large flour tortillas
- 8 oz cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 12 oz jar roasted red peppers drained of liquid
- 1 cup baby spinach
- 1 cup mozzarella cheese shredded
Instructions
- Chop the spinach.
- In a medium bowl, mix cream cheese, garlic salt and basil until blended.
- Spread the cream cheese mixture onto each of the tortillas. Sprinkle ¼ of the spinach over the spread
- Arrange roasted red peppers all over each of the tortillas.
- Sprinkle cheese all over each of the tortillas.
- Start at one end, and tightly roll each of the tortillas.
- Wrap each of the tortilla rolls in saran wrap.
- Chill for 2 hours in the refrigerator.
- Unwrap, then cup off the ends, and cut into 1 inch pieces.
Notes
Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 48kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 60mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 276IU | Vitamin C: 0.4mg | Calcium: 35mg | Iron: 0.1mg