A platter of pinwheels looks like effort and costs almost none, which is exactly the kind of math a party deserves. Roll them the night before, wrap the logs tight, and the only job left on the day is a serrated knife and five minutes.
This lineup moves between two builds: cold tortilla pinwheels that need no oven at all, and a handful of puff pastry ones that bake golden right before guests arrive. Between the two you get cream cheese, deli meat, a little cheese, and enough variety that nobody at the table reaches for the same one twice.
Worth knowing before you start: these recipes lean on dairy (cream cheese, cheddar, feta, provolone), gluten (flour tortillas, puff pastry), egg (the pastry wash), and in two cases fish or peanuts, so check the ingredient list against anyone’s allergies before you plan the tray.
Swap a gluten-free tortilla or a dairy-free cream cheese where you need to; the ratios still hold.
If the party in question is a Christmas spread, you’ll find more make-ahead trays in 18 Christmas Dips and Appetizers You Can Make the Night Before. Either way, the platter below holds for hours in the fridge, so slice it, cover it loosely, and go do something more interesting with your evening.
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Table of Contents
- Buffalo Chicken Pinwheels
- Taco Pinwheels
- Dill Pickle Pinwheels
- Italian Sub Pinwheels
- Spinach Artichoke Pinwheels
- Ham and Cheese Pinwheels
- Pizza Pinwheels
- Bacon Ranch Pinwheels
- Reuben Pinwheels
- Philly Cheesesteak Pinwheels
- Caprese Pesto Pinwheels
- Greek Pinwheels
- Jalapeno Popper Pinwheels
- Cranberry Turkey Pinwheels
- Everything Bagel Lox Pinwheels
- Thai Peanut Chicken Pinwheels
- Frequently Asked Questions
Buffalo Chicken Pinwheels
Somebody always asks for the buffalo one first, and this is the version that does not drip down anyone’s wrist. The cream cheese and ranch mellow the hot sauce just enough that the heat lands on the tongue after the bite, not on the way in.
Rotisserie chicken is the shortcut that makes this a fifteen-minute job rather than a cooking project. Slice it cold and straight from the fridge; the spiral holds its ring far better than anything sliced warm.
Buffalo Chicken Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1/3 cup buffalo sauce plus extra for drizzling
- 1/4 cup ranch dressing
- 1 1/2 cups shredded cooked chicken
- 3/4 cup shredded sharp cheddar cheese
- 2 green onions thinly sliced
- 1/4 teaspoon kosher salt
Instructions
- In a medium bowl, beat the softened cream cheese until smooth, about 1 minute.
- Add the buffalo sauce, ranch dressing, and salt; mix until the color is an even pale orange with no white streaks.
- Fold in the shredded chicken, cheddar, and green onions until evenly coated.
- Lay one tortilla flat and spread half the filling to within 1/2 inch of every edge, leaving that border bare so the roll seals shut.
- Starting from the edge closest to you, roll the tortilla into a tight log with even pressure the whole way.
- Wrap the log tightly in plastic wrap, twisting the ends, and repeat with the second tortilla.
- Refrigerate both logs for at least 1 hour, or up to overnight, until firm enough to hold a clean slice.
- Unwrap and trim about 1/2 inch off each ragged end with a serrated knife.
- Slice each log into 8 rounds, about 3/4 inch thick, wiping the blade between cuts.
- Arrange cut-side up on a platter and drizzle with a little extra buffalo sauce just before serving.
Good to Know
🛍 Shopping guide
Taco Pinwheels
These read as a taco night without the taco night mess, which is the whole appeal for a platter that has to survive two hours at room temperature on a table. Keep the salsa thin and well drained or the tortilla goes soft by hour two.
Ground turkey works here just as well as beef if that is the freezer you are working from; season it the same and nobody will flag the swap.
Taco Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1 cup cooked ground beef or turkey taco-seasoned and cooled
- 2 tablespoons taco seasoning
- 1/3 cup thin mild salsa well drained
- 3/4 cup shredded Mexican-blend cheese
- 1/4 cup sliced black olives patted dry
- 2 tablespoons chopped fresh cilantro
Instructions
- Beat the cream cheese with the taco seasoning until smooth and uniformly orange-red.
- Stir in the drained salsa a tablespoon at a time, stopping once the mixture is spreadable but not runny.
- Fold in the cooled taco meat, shredded cheese, olives, and cilantro.
- Spread half the mixture over one tortilla, leaving a 1/2 inch bare border all around.
- Roll the tortilla into a tight cylinder, starting from the edge nearest you.
- Wrap tightly in plastic wrap and repeat with the second tortilla and remaining filling.
- Chill the wrapped logs for at least 1 hour, until firm to the touch.
- Slice off the uneven ends, then cut each log into 8 rounds with a serrated knife.
- Lay flat on a platter, spiral side up, and serve with extra salsa on the side.
Good to Know
Dill Pickle Pinwheels
Somebody at the table is a pickle person, the kind who orders extra on the side, and this one is for her. Squeeze the chopped pickles dry before they go anywhere near the cream cheese or the whole log turns watery by morning.
Leave out the ham and this becomes a tidy vegetarian option without touching the ratio of anything else.
Dill Pickle Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1/2 cup finely chopped dill pickles squeezed dry in a paper towel
- 1 tablespoon dry ranch seasoning mix
- 1/4 cup finely diced deli ham optional
- 1/4 cup shredded sharp cheddar cheese
- 1 tablespoon pickle brine
Instructions
- Beat the cream cheese with the ranch seasoning and pickle brine until smooth and well combined.
- Fold in the squeezed-dry chopped pickles, diced ham if using, and shredded cheddar.
- Spread the filling evenly over one tortilla, right out to within 1/2 inch of the edge.
- Roll tightly from the near edge into a firm log, keeping even pressure the whole way.
- Wrap in plastic wrap, twist the ends, and repeat with the second tortilla.
- Refrigerate for at least 1 hour, up to overnight, until the log feels firm when pressed.
- Trim the ragged ends with a serrated knife, then slice into 3/4 inch rounds.
- Arrange on a platter and serve chilled.
Good to Know
Italian Sub Pinwheels
This is a deli counter rolled into a spiral, and it earns its spot by using up exactly the cold cuts most fridges already have. The Italian dressing in the cream cheese does the job a dozen separate seasonings usually do.
Pat the lettuce bone dry before it goes in; wet lettuce is the one thing that will turn this soggy by the time anyone reaches for a second one.
If the party is a hen do rather than a straight dinner, pair the tray with 18 Hen Party Games for a Brilliant Girls Night and let people keep their hands busy between bites.
Italian Sub Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 4 oz cream cheese softened
- 2 tablespoons Italian dressing
- 1/4 cup shredded iceberg lettuce patted very dry
- 6 slices thin deli salami
- 6 slices thin deli ham
- 6 slices provolone cheese
- 1/4 cup banana peppers drained and patted dry
- 1/4 teaspoon dried oregano
Instructions
- Beat the softened cream cheese with the Italian dressing and oregano until smooth and pourable.
- Spread the mixture over one tortilla, leaving a 1/2 inch border bare at the edges.
- Layer half the salami, ham, and provolone evenly over the cream cheese, keeping it within an inch of center so it doesn't squeeze out.
- Scatter half the banana peppers and dried lettuce over the meat and cheese.
- Roll the tortilla tightly from the near edge, tucking the filling in as you go.
- Wrap in plastic wrap and repeat with the second tortilla and remaining ingredients.
- Chill the wrapped logs for at least 1 hour so the layers set and slice cleanly.
- Unwrap, trim the ends, and cut each log into 8 rounds with a serrated knife.
- Secure each round with a toothpick if it wants to unroll, then arrange cut-side up on a platter.
Good to Know
🛍 Shopping guide
Spinach Artichoke Pinwheels
The dip everyone fights over at the bottom of the bowl, rolled into something you can actually pick up without a cracker underneath it. Squeeze the spinach until your hands ache; any lingering water is what separates a firm slice from a sad one.
Canned artichoke hearts chop faster than you’d think and taste close enough to fresh that nobody at a party is going to check.
Spinach Artichoke Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1/2 cup frozen chopped spinach thawed and squeezed completely dry
- 1/2 cup canned artichoke hearts drained and finely chopped
- 1/3 cup grated parmesan cheese
- 1 clove garlic minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Beat the cream cheese with the garlic, parmesan, salt, and pepper until smooth.
- Fold in the squeezed-dry spinach and chopped artichoke hearts, mixing until evenly distributed with no wet pockets.
- Spread half the mixture over one tortilla, right to within 1/2 inch of the edge.
- Roll the tortilla into a tight log, starting from the edge closest to you.
- Wrap tightly in plastic wrap and repeat with the second tortilla.
- Refrigerate for at least 1 hour, until the log holds its shape when pressed.
- Trim the uneven ends with a serrated knife.
- Slice into 3/4 inch rounds and arrange spiral-side up on a platter.
Good to Know
Ham and Cheese Pinwheels
The one nobody needs convincing to try, which makes it the safe pick for a table with picky eaters on it. Dijon in the cream cheese is the only move that keeps it from tasting flat.
Children at the party will eat this one before anything else on the tray, so make a few extra if there are any around.
Ham and Cheese Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 1 tablespoon dijon mustard
- 8 slices deli ham
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
- Beat the cream cheese with the dijon mustard until smooth and pale yellow throughout.
- Spread the mixture over one tortilla, leaving a 1/2 inch bare border at the far edge.
- Layer 4 slices of ham evenly over the cream cheese, then sprinkle with half the cheddar and chives.
- Roll tightly from the near edge into a firm cylinder.
- Wrap in plastic wrap, twist the ends, and repeat with the second tortilla.
- Chill for at least 1 hour, until firm enough to slice cleanly.
- Trim the ragged ends and cut into 8 rounds with a serrated knife.
- Arrange on a platter, cut-side up, and serve chilled.
Good to Know
Pizza Pinwheels
These are the only ones in the lineup that need the oven, and they are worth the extra step: warm, flaky, and a dead ringer for the stromboli everyone orders but nobody makes. Roll the pastry log the night before and only bake it the day of.
Mini pepperoni spreads more evenly than the full-size kind; if all you have is the big ones, just chop them.
Pizza Pinwheels
Ingredients
- 1 sheet puff pastry thawed according to package directions
- 1/3 cup pizza sauce plus extra warmed for dipping
- 1 cup shredded mozzarella cheese
- 1/2 cup mini pepperoni
- 1/4 teaspoon dried Italian seasoning
- 1 large egg beaten
- 2 tablespoons grated parmesan cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the thawed puff pastry sheet on a lightly floured surface into a 9x12 inch rectangle.
- Spread the pizza sauce over the pastry, leaving a 1/2 inch border bare on one long edge.
- Sprinkle mozzarella, pepperoni, and Italian seasoning evenly over the sauce.
- Starting from the long edge opposite the bare border, roll the pastry into a tight log, finishing seam-side down.
- Wrap the log in plastic wrap and chill for 15 minutes, until firm enough to slice without squashing.
- Unwrap and slice into 3/4 inch rounds with a sharp serrated knife, wiping the blade between cuts.
- Arrange the rounds cut-side up on the lined baking sheet, spacing them 1 inch apart.
- Brush the tops lightly with beaten egg and sprinkle with parmesan.
- Bake for 16 to 20 minutes, until the pastry is deep golden brown and puffed at the edges.
- Let cool on the pan for 5 minutes before moving to a platter; the cheese firms up just enough to hold its shape.
- Serve warm with the extra pizza sauce for dipping.
Good to Know
🛍 Shopping guide
Bacon Ranch Pinwheels
This is the quiet one on the tray, the flavor combination that never disappoints and never gets credit either. Cook the bacon the day before if a griddle at 7am isn’t a thing you want to deal with.
Ranch dressing instead of dry seasoning packet keeps the filling looser and easier to spread edge to edge.
Bacon Ranch Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 2 tablespoons ranch dressing
- 1/2 cup cooked bacon crumbled
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
- Beat the cream cheese with the ranch dressing until smooth and easily spreadable.
- Fold in the crumbled bacon, cheddar, and chives.
- Spread half the mixture over one tortilla, leaving a 1/2 inch bare edge.
- Roll tightly from the edge nearest you into a firm log.
- Wrap in plastic wrap and repeat with the remaining tortilla and filling.
- Refrigerate for at least 1 hour, until firm to the touch.
- Trim the ends and slice into 8 rounds with a serrated knife.
- Arrange on a platter and serve chilled, with extra crumbled bacon scattered over the top.
Good to Know
Reuben Pinwheels
A deli sandwich that usually needs a fork, shrunk down to something you eat standing up. The only real risk is wet sauerkraut, so drain it harder than feels necessary and pat it dry on paper towels besides.
Corned beef from the deli counter, sliced thin, rolls far better than anything cut thick at home.
Reuben Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 4 oz cream cheese softened
- 3 tablespoons thousand island dressing
- 6 oz thinly sliced corned beef
- 6 slices Swiss cheese
- 1/2 cup sauerkraut very well drained and patted dry
Instructions
- Beat the cream cheese with 2 tablespoons of the thousand island dressing until smooth.
- Spread the mixture over one tortilla, leaving a 1/2 inch bare border.
- Layer half the corned beef and Swiss cheese evenly over the cream cheese.
- Scatter half the well-drained sauerkraut over the meat and cheese in a thin, even layer.
- Drizzle with a little of the remaining thousand island dressing.
- Roll the tortilla tightly from the near edge into a firm log.
- Wrap in plastic wrap and repeat with the second tortilla and remaining filling.
- Chill for at least 1 hour, until firm enough to slice without the filling sliding out.
- Trim the ends and cut into 8 rounds with a serrated knife.
- Arrange on a platter and serve chilled or at room temperature.
Good to Know
Philly Cheesesteak Pinwheels
Peppers and onions cooked down until they’re sweet, roast beef, and a cheese that actually melts: this is the one that smells like a party the second it comes out of the oven. Let the filling go fully cold before it touches the pastry or the butter layers turn greasy.
Provolone over cheddar here on purpose; it melts without turning oily the way cheddar can under puff pastry.
Philly Cheesesteak Pinwheels
Ingredients
- 1 sheet puff pastry thawed
- 1 tablespoon olive oil
- 1/2 small onion thinly sliced
- 1/2 green bell pepper thinly sliced
- 8 oz thinly sliced deli roast beef chopped
- 1 cup shredded provolone cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 large egg beaten
Instructions
- Heat the olive oil in a skillet over medium heat and cook the onion and bell pepper, stirring occasionally, for 6 to 8 minutes, until soft and lightly browned.
- Add the chopped roast beef, salt, and pepper, cook 2 more minutes just to warm through, then remove from heat and let cool completely.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry on a floured surface into a 9x12 inch rectangle.
- Scatter the cooled beef and vegetable mixture evenly over the pastry, leaving a 1/2 inch bare border on one long edge.
- Sprinkle the shredded provolone over the filling.
- Roll the pastry into a tight log starting from the edge opposite the bare border, ending seam-side down.
- Wrap and chill for 15 minutes, until firm enough to slice cleanly.
- Slice into 3/4 inch rounds with a serrated knife and place cut-side up on the lined baking sheet.
- Brush the tops with beaten egg.
- Bake for 16 to 20 minutes, until golden brown and the cheese is bubbling at the edges.
- Cool on the pan for 5 minutes before transferring to a platter and serving warm.
Good to Know
🛍 Shopping guide
Caprese Pesto Pinwheels
Green and white and warm from the oven, this is the pinwheel that looks like it belongs at a wedding rather than a Tuesday. Sun-dried tomatoes do the job fresh tomato can’t: all the flavor, none of the moisture that would turn the pastry soft.
Basil pesto from a jar is completely fine here; the baking and the cheese do most of the actual flavor work.
Caprese Pesto Pinwheels
Ingredients
- 1 sheet puff pastry thawed
- 1/3 cup basil pesto
- 1 cup shredded mozzarella cheese
- 1/4 cup oil-packed sun-dried tomatoes drained and finely chopped
- 1 tablespoon grated parmesan cheese
- 1 large egg beaten
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry on a floured surface into a 9x12 inch rectangle.
- Spread the pesto evenly over the pastry, leaving a 1/2 inch bare border on one long edge.
- Sprinkle the mozzarella and chopped sun-dried tomatoes over the pesto.
- Roll the pastry into a tight log starting from the edge opposite the bare border, finishing seam-side down.
- Wrap in plastic wrap and chill for 15 minutes, until firm enough to slice without squashing.
- Slice into 3/4 inch rounds with a serrated knife and arrange cut-side up on the baking sheet.
- Brush the tops with beaten egg and sprinkle with parmesan.
- Bake for 16 to 20 minutes, until puffed and deep golden.
- Cool on the pan for 5 minutes, then move to a platter and serve warm or at room temperature.
Good to Know
Greek Pinwheels
Hummus does the binding job cream cheese does everywhere else on this list, which makes this the lightest-tasting pinwheel on the platter and a genuinely easy vegetarian entry. Pat the cucumber dry twice; it is the single wettest thing in this whole article.
If this platter is heading to a casual night with the girls rather than a mixed party, pair it with 20 Girls Night Games for a Night In With Your People for something to do between trips back to the tray.
Greek Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 1/2 cup hummus
- 4 oz feta cheese crumbled
- 1/4 cup kalamata olives pitted and chopped
- 1/4 cup roasted red peppers drained and patted dry
- 1/4 cup cucumber seeded, diced small, and patted very dry
- 1 tablespoon chopped fresh dill
Instructions
- Spread the hummus evenly over one tortilla, right out to within 1/2 inch of the edge.
- Scatter half the feta, olives, roasted red peppers, cucumber, and dill over the hummus.
- Roll the tortilla tightly from the near edge into a firm log.
- Wrap in plastic wrap and repeat with the second tortilla and remaining filling.
- Refrigerate for at least 1 hour, until the log feels firm when pressed.
- Trim the uneven ends with a serrated knife.
- Slice into 3/4 inch rounds and arrange on a platter, spiral side up.
- Serve chilled, within a few hours of slicing so the cucumber stays crisp.
Good to Know
Jalapeno Popper Pinwheels
All the reasons a jalapeno popper works, minus the deep fryer. The cream cheese filling is softer than the other baked ones here, so give it the extra chill time or it will squeeze out mid-slice instead of staying put.
Seed the jalapenos all the way out if the table skews mild; the heat lives almost entirely in those ribs and seeds.
Jalapeno Popper Pinwheels
Ingredients
- 1 sheet puff pastry thawed
- 8 oz cream cheese softened
- 2 jalapenos seeded and finely diced
- 1/2 cup cooked bacon crumbled
- 3/4 cup shredded cheddar cheese
- 1 large egg beaten
Instructions
- Beat the cream cheese until smooth, then fold in the diced jalapenos, bacon, and cheddar.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry on a floured surface into a 9x12 inch rectangle.
- Spread the cream cheese mixture evenly over the pastry, leaving a 1/2 inch bare border on one long edge.
- Roll the pastry into a tight log starting from the edge opposite the bare border, ending seam-side down.
- Wrap in plastic wrap and chill for 20 minutes, until firm enough to slice cleanly; this filling is softer than the others, so give it the extra few minutes.
- Slice into 3/4 inch rounds with a serrated knife and place cut-side up on the baking sheet.
- Brush the tops with beaten egg.
- Bake for 18 to 22 minutes, until deep golden brown and the filling is bubbling.
- Cool on the pan for 8 minutes before moving to a platter; the filling needs this rest to stop oozing when bitten.
Good to Know
Cranberry Turkey Pinwheels
The Thanksgiving plate rolled into something that works any month of the year, not just the one everyone associates it with. Brie instead of cream cheese is what makes it taste special rather than like leftovers.
Spread the cranberry sauce thin; too thick a layer and it squeezes out the second the knife touches the log.
Cranberry Turkey Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 4 oz brie cheese rind removed, softened
- 1/3 cup whole berry cranberry sauce
- 8 oz thinly sliced deli turkey
- 1 cup baby spinach leaves patted dry
Instructions
- Spread the softened brie evenly over one tortilla, right to within 1/2 inch of the edge.
- Spread half the cranberry sauce over the brie in a thin, even layer.
- Layer half the turkey slices over the cranberry sauce, then scatter half the spinach leaves on top.
- Roll the tortilla tightly from the near edge into a firm log.
- Wrap in plastic wrap and repeat with the second tortilla and remaining filling.
- Refrigerate for at least 1 hour, until firm enough to slice without the cranberry sauce squeezing out.
- Trim the ends and cut into 8 rounds with a serrated knife.
- Arrange on a platter, cut-side up, and serve chilled.
Good to Know
Everything Bagel Lox Pinwheels
Brunch, rolled up and made shareable. The seasoning does double duty here, going into the cream cheese and then again on top of the sliced rounds, so every bite reads as the bagel it’s imitating.
Smoked salmon is the allergen to flag loudly on this one, along with the gluten in the tortilla; keep it a little separate from a shared serving spoon if anyone at the table avoids fish.
Everything Bagel Lox Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 8 oz cream cheese softened
- 2 tablespoons everything bagel seasoning
- 4 oz smoked salmon thinly sliced
- 2 tablespoons capers drained and patted dry
- 2 tablespoons chopped fresh chives
Instructions
- Beat the cream cheese with 1 tablespoon of the everything bagel seasoning until smooth.
- Spread the mixture over one tortilla, leaving a 1/2 inch bare border.
- Layer half the smoked salmon evenly over the cream cheese, then scatter with half the capers and chives.
- Roll the tortilla tightly from the near edge into a firm log.
- Wrap in plastic wrap and repeat with the second tortilla and remaining filling.
- Refrigerate for at least 1 hour, until firm enough to slice cleanly.
- Trim the ends and slice into 8 rounds with a serrated knife.
- Sprinkle the cut tops with the remaining everything bagel seasoning and arrange on a platter.
Good to Know
Thai Peanut Chicken Pinwheels
The one that tastes like it came from somewhere other than the cream cheese tub, which is exactly why it’s worth the extra two ingredients. Warm the peanut butter and hoisin together for ten seconds if the sauce is too stiff to spread thin.
Peanuts are the allergen to call out clearly here; sunflower seed butter is a reasonable stand-in if anyone at the table needs it, though the flavor shifts a little.
Thai Peanut Chicken Pinwheels
Ingredients
- 2 burrito-size flour tortillas 10 inch
- 1/4 cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 1/2 cups shredded cooked chicken
- 1/2 cup shredded carrot patted dry
- 1/2 cup shredded red cabbage patted dry
- 2 tablespoons chopped fresh cilantro
Instructions
- Whisk together the peanut butter, hoisin sauce, and rice vinegar until smooth and pourable; warm 10 seconds in the microwave if it's too stiff to spread.
- Toss the shredded chicken with 3 tablespoons of the peanut sauce until coated.
- Spread the remaining peanut sauce over one tortilla, right to within 1/2 inch of the edge.
- Layer half the sauced chicken, carrot, cabbage, and cilantro over the sauce.
- Roll the tortilla tightly from the near edge into a firm log.
- Wrap in plastic wrap and repeat with the second tortilla and remaining filling.
- Refrigerate for at least 1 hour, until firm enough to slice without the vegetables sliding out.
- Trim the ends and cut into 8 rounds with a serrated knife.
- Arrange on a platter and serve chilled, with extra peanut sauce drizzled over the top if you like.
Good to Know
Frequently Asked Questions
How do you keep pinwheels from getting soggy?
Keep every filling ingredient as dry as possible before it meets the tortilla. Pat vegetables, drained olives and sauerkraut dry on paper towels first.
How do you keep pinwheels from unrolling when you slice them?
Spread the cream cheese layer all the way to the edges of the tortilla. A toothpick through any stubborn round helps too.
Can you freeze pinwheel appetizers?
Freezing is possible but not ideal for cream-cheese-based pinwheels. once thawed, so the fridge overnight is the safer make-ahead route.
How many pinwheels should you plan per person?
For a sixteen-recipe platter, that works out to roughly one or two pieces of each flavor per guest.
What’s the best tortilla to use for pinwheels?
Large, fresh flour tortillas roll best. Skip the extra-soft, fluffy style, since it tends to turn soggy faster.
Should pinwheels be sliced before or after chilling?
Always chill the rolled log before slicing, never after.
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