Cheese and Veggie Pinwheels
5.0
(1 reviews)
25min
20min
4
323
Chef's Note
These pinwheels can be prepared up to 24 hours in advance and stored in the refrigerator before baking. For a school lunch option, bake them the night before, refrigerate, and pack in the morning. They taste great cold or at room temperature. You can also customize the vegetables based on what your family enjoys or what's in season.
Tags
Ingredients
4 large flour tortillas (10-inch)
8 oz cream cheese
1 tablespoon ranch seasoning mix
1 teaspoon garlic powder
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 medium bell peppers (red and yellow)
2 cups spinach leaves
1 cup shredded carrots
8 oz diced ham
1 teaspoon dried oregano
1/2 teaspoon black pepper
Instructions
- 1
In a medium bowl, mix 8 oz of softened cream cheese with 1 tablespoon of ranch seasoning mix, 1 teaspoon of garlic powder, and 1/2 teaspoon of black pepper until smooth and well combined.
- 2
Finely dice 2 medium bell peppers and shred 1 cup of carrots if not already pre-shredded.
- 3
Chop 2 cups of spinach leaves into smaller pieces and dice 8 oz of ham into small cubes.
- 4
Lay out the 4 large flour tortillas on a clean work surface.
- 5
Spread about 2 tablespoons of the cream cheese mixture evenly over each tortilla, leaving a small border around the edges.
- 6
Sprinkle each tortilla with 1/4 cup of shredded cheddar cheese and 1/4 cup of mozzarella cheese.
- 7
Distribute the diced bell peppers, shredded carrots, chopped spinach, and diced ham evenly among the tortillas.
- 8
Sprinkle 1/4 teaspoon of dried oregano over each tortilla.
- 9
Starting from one edge, tightly roll up each tortilla, pressing gently as you roll to keep the filling in place.
- 10
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 15 minutes to firm up.
- 11
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 12
Remove the rolls from the refrigerator and unwrap. Using a sharp knife, cut each roll into 8 equal slices (about 1-inch thick).
- 13
Place the pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
- 14
Bake for 10 minutes, then switch to broil for 2-3 minutes until the cheese is bubbly and slightly golden (watch carefully to prevent burning).
- 15
Remove from oven and let cool for 5 minutes before serving. For school lunches, allow to cool completely before packing in an airtight container.
Nutrition Information (per serving)
323
24g
32g
11g
Reviews (1)
Danielle D.
9/14/20255/5
Very tasty! The baked/broiled cheese gives it a pizza-like flare.