Roasted Red Pepper Pinwheels

Gina Lincicum
by Gina Lincicum
24 pieces
2 hr 15 min

Looking for an easy, delicious appetizer for your next gathering? Look no further! Roasted red pepper, spinach and cream cheese pinwheels make the perfect finger food that everyone will love.

They can be made ahead of time and keep in the refrigerator until you’re ready to serve them. So skip the store-bought snacks and wow your guests with this mouthwatering homemade spread. This easy recipe is another of our simple and delicious pinwheel appetizer recipes.

ingredients for roasted red pepper pinwheels

Ingredients for roasted red pepper pinwheels

You only need 5 ingredients to make these easy appetizer pinwheel sandwiches. And they're so colorful!

  • large flour tortillas
  • cream cheese
  • jarred roasted red peppers
  • baby spinach
  • shredded mozzarella cheese

How to make these red pepper pinwheels

After softening the cream cheese, spread 1/4 of it on each of four tortillas.

Chop the spinach, then sprinkle evenly over each tortilla.

Drain the jarred roasted red peppers, then pat them dry with a paper towel. Chop into bite-sized pieces, then sprinkle onto tortillas.

Add 1/4 shredded cheese to each tortilla, spread evenly. Roll each tortilla up tightly and wrap in plastic wrap. Chill for 1-2 hours to make slicing easier.

After chilling, slice into 1-inch pieces and lay flat on a platter to serve.

Roasted Red Pepper Pinwheels
Recipe details
  • 24  pieces
  • Prep time: 15 Minutes Cook time: 2 Hours Total time: 2 hr 15 min
Show Nutrition Info
Hide Nutrition Info

  • 4 large flour tortillas
  • 8 oz cream cheese, softened
  • 12 oz jar roasted red peppers, drained of liquid and patted dry
  • 1 cup baby spinach
  • 1 cup mozzarella cheese, shredded

Spread 2 oz of cream cheese onto each of the tortillas.
Chop the spinach, then sprinkle ¼ of it evenly over each tortilla.
Drain jarred roasted red peppers, and pat dry with paper towel. Chop into bite-sized pieces.
Arrange roasted red peppers evenly over each tortilla.
Sprinkle cheese evenly over each tortilla.
Start at one end, and tightly roll each tortilla. Wrap each of the tortilla rolls in plastic wrap.
Chill for 2 hours in the refrigerator.
Unwrap, then cut into 1 -nch pieces.
Gina Lincicum
Want more details about this and other recipes? Check out more here!