31 Best Pinwheel Appetizers For The Perfect Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Taco Pinwheels

Mexican Taco Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT55M · Yield: [’50’, ’50 pinwheels’]

Mexican Taco Pinwheels are an easy, make-ahead appetizer that’s loaded with flavor. With the classic ingredients of your favorite taco, this simple dish is perfect for everyone!

Ingredients

• 1 (8 ounce) block cream cheese (softened)
• ¼ cup sour cream
• ⅓ cup salsa (any kind)
• 2 tablespoons taco seasoning
• 1 cup shredded cheddar Jack cheese
• ½ red bell pepper (diced)
• ½ green bell pepper (diced)
• 5-6 large flour tortillas ((I used burrito-sized ones))

Instructions

1. In a large bowl, beat cream cheese, sour cream, salsa, and taco seasoning with an electric hand mixer until smooth.
2. Stir in cheese and peppers until well combined.
3. Spread about ¼ cup of mixture evenly onto a tortilla. Roll tightly and then cover with plastic wrap. Repeat the same process with each tortilla.
4. Refrigerate tortillas for at least 45 minutes, or overnight, for maximum flavor.
5. When ready to serve, slice each tortilla into 1-inch pieces. Serve with additional salsa, guacamole, or sour cream for dipping.

2. Turkey Hummus Pinwheels

Turkey Hummus Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT1H15M · Yield: 24

These flavorful appetizers are made with just 5 ingredients, combining turkey with hummus, cucumber and sun-dried tomatoes.

Ingredients

• 4 large flour tortillas
• 10 oz hummus
• 16 slices of turkey lunch meat
• 3 oz sun dried tomatoes
• 1 cucumber

Instructions

1. Peel cucumber, and dice into small pieces.
2. Spread ¼ of the hummus on each tortilla.
3. Arrange 4 slices of turkey on each tortilla.
4. Arrange ¼ of the sun dried tomatoes, and a ¼ of the diced cucumber onto each tortilla.
5. Start at one end of the tortilla, and tightly roll until you meet the other end.
6. Wrap each rolled tortilla in plastic wrap.
7. Refrigerate for 1 hour, or until ready to serve.
8. Using a serrated knife, cut the tortillas into one inch pieces, discarding (or eating) the ends.
9. Arrange on a platter to serve.

3. Vegan Mexican Tortilla Pinwheels

Vegan Mexican Tortilla Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’]

These Mexican tortilla roll ups are vegan and make a great easy snack or appetizer. They’re super quick to make and perfect to throw together before having guests over.

Ingredients

• 5 large tortillas (mine were 25 cm / 10 inches – $0.92)
• 1 ½ cups (350 ml) hummus ((your favourite kind) – $0.90)
• 1 can black beans (drained and rinsed – $1.29)
• 1 red pepper (finely diced – $0.52)
• A small can of corn (drained and rinsed – $0.65)
• 1/2 a red onion (finely diced – $0.21)
• 3 tablespoons chopped canned jalapeños (- $0.75)
• A small handful of fresh cilantro (chopped – $0.10)

Instructions

1. Slather the tortillas with about 5 tablespoons of hummus each, getting it all the way to the edges. Sprinkle over about 1 ½ tablespoons of each topping except for the jalapeños – maybe just ½ a tablespoon of those (unless you like it really spicy!)
2. Roll the tortillas up tightly from the bottom. Gently slice them into bite-sized pieces. I always cut in the middle of each piece rather than starting from one end. That helps to avoid the filling squeezing out.
3. Serve!

4. Healthy Tortilla Pinwheels

📋Tortilla Chicken Pinwheels Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT90M · Yield: [’16’, ’16 pinwheels’]

These 5 ingredient Chicken Tortilla Pinwheels are an easy, make-ahead Weight Watchers–friendly appetizer that’s perfect for potlucks, game days, parties, or even a light lunch. Made with soft flour tortillas, seasoned chicken breast, crunchy peppers, red onion, and light cream cheese, these chicken pinwheel roll-ups are creamy, flavorful, and surprisingly satisfying — all for just 2 WW points per pinwheel!

Ingredients

• 4 – 10 inch soft flour tortillas (*I use tomato flavor)
• 2 cups shredded chicken (2 chicken breasts),or finely chopped (* you can use rotisserie chicken or canned chicken breast instead)
• 1 red pepper (finely chopped)
• 3/4 cup red onion (1 medium red onion) (finely chopped)
• 8 tbsp low-fat cream cheese (* I use the spreadable (or substitute non fat cream cheese))

Instructions

1. PREP: Grill chicken breasts and chop finely or shred. *Sprinkle them with a little garlic powder and Cajun seasoning before grilling to make them more flavorful! You could use leftover rotisserie chicken instead.
2. Mix onion, chicken and red pepper together in a large bowl.
3. On a flat surface, such as a cutting board. spread  2 tbsps light cream cheese over each tortilla, as you would jam. Then spread a layer of the chicken mixture on each tortilla. Repeat until mixture has been used.
4. Start at the bottom of the tortilla and start rolling upwards, as tightly as possible.
5. Continue rolling tightly. 
6. Continue rolling until you get to the edge.
7. When you get to the edge, add a little more cream cheese, so it will stick together.
8. Roll right up (tightly) place seam side down.
9. Wrap rolled tortillas tightly in plastic wrap and place tortillas in fridge for one hour mininum. *I have found they stay together better if you roll them the night before.
10. Cut off the ends (with no filling)
11. Slice into ½ -¾ inch slices and serve! * You can use a measuring tape to ensure you have equal sized pieces.

5. Lemon and Dill Pinwheels

Lemon and Dill Pinwheel Sandwiches with King Oscar Sardines is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M

These tasty Lemon and Dill Pinwheel Sandwiches bring King Oscar Sardines to a whole new level. A wholesome option for a snack or lunch!

Ingredients

• 3 10″ soft flour tortillas
• 8 oz plain spreadable cream cheese
• 1 can of King Oscar Brisling Sardines in Extra Virgin Olive Oil and Lemon, drained
• 4 cup mixed greens, like baby spinach, arugula, spring mix, etc.
• 1/3 cup chopped scallions (about 3 scallions)
• 1/2 cup roughly chopped cucumbers
• 2 tablespoon fresh chopped dill
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Sea salt and cracked black pepper, to taste
• Zest of one lemon

Instructions

1. Transfer the cream cheese to a mixing bowl. Add the dill, cucumbers, scallions, garlic powder, onion powder, salt, pepper, and lemon zest. Stir well, until everything is mixed. (To soften the cream cheese and make it easier to stir and mix, zap it in the microwave for about 20 seconds.)
2. Spread a heaping tablespoon of the cream cheese mixture onto a soft tortilla in an even layer.
3. Place the mixed greens down the middle of the tortilla, and top them with 2-3 sardine fillets.
4. To roll the tortilla, start from the bottom edge and roll upward, tightly, to ensure everything is packed in there nicely.
5. Place the rolled tortilla onto a sheet of tin foil and roll it up to secure it. Repeat this with the other tortillas, and when done, place the covered rolls into the fridge for at least an hour.
6. After an hour, remove the rolls from the fridge, unwrap them from the tin foil, and place them onto a cutting board. Using a serrated knife, carefully cut the tortilla into 1/2-inch rounds by using a careful sawing motion; you don’t want to press down hard when cutting because you’ll squish the rolls.
7. Serve with lemon wedges.

6. Samosa Pinwheels

Samosa Pinwheels (Baked) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT95M · Yield: [’12’, ’12 samosas’]

Flaky,delicious baked puff pastry samosas that are quick to pull together and would taste delicious with a cup of chai and green chutney

Ingredients

• 1 16 oz puff pastry
• 2 large potatoes
• 1 cup frozen peas
• 2 tbsp oil
• 1 tsp cumin
• ½ tsp asofoetida (hing)
• 5-6 curry leaves (sweet neem leaves)
• 2 tsp ginger (shredded)
• 1 tsp garam masala
• 1 tsp mango powder (amchur (sub extra tsp lemon juice if don’t have))
• ¼ tsp red chilli powder
• 1 tsp lemon juice
• 1 tsp sugar
• ½ cup coriander (chopped (optional))

Instructions

1. Boil potatoes or use microwave method to cook. Microwave method: Pierce potatoes with a fork about 4 times on each side. Wrap potatoes in moist paper towels. Microwave for 5 minutes on each side. Let cool, peel and mash lightly.
2. Temper spices: Heat oil in pan on medium and add cumin once oil is hot. After about a minute add asofoetida. Now add curry leaves then ginger. Put on low-medium and cook for 1-2 minutes, keep mixing so it doesn’t burn.
3. Add potato mash/peas to pan and add remaining ingredients mixing thoroughly. Cook until heated through, about 5 minutes. Turn off stove and add 1/2 cup coriander (optional) and mix. Let mixture cool
4. Prepare puff pastry: Cut puff pastry in half. Flour working area and roll out 1 puff pastry to about 12 inches in length and 6 inches in width
5. Make pinwheels: Take half of mixture and spread layer evenly across puff pastryleaving about an inch at one end (long side). Roll pastry up across the longend. Wrap roll in plastic wrap and freeze for about 10-15 minutes. Then, take out roll and cut into 1/2 inch pieces
6. Bake pinwheels: Preheat oven to 400F. Assemble pinwheels on baking sheeting leaving a little room as they expand. Bake for about 20-25 minutes until golden brown
7. Serve and enjoy them while they are hot! Note: directions are for half of the puff pastry and mix, repeat to finish baking all the pinwheels

7. Salami Goat Cheese Pinwheels

Appetizers & Snacks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz goat cheese, softened
• 6-8 slices salami, torn into pieces
• 1 cup baby spinach, roughly chopped
• 1 tablespoon fresh basil, chopped
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten for egg wash

Instructions

1. 1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. Roll out the puff pastry on a lightly floured surface into a 12×9 inch rectangle; trim any uneven edges.
3. 3. Evenly spread the goat cheese over the pastry, leaving about a 1-inch border along one long edge.
4. 4. Layer the torn salami over the cheese, then top with chopped spinach and basil; season with pepper.
5. 5. Starting from the opposite long edge, roll the pastry tightly into a log and seal the seam with a touch of water.
6. 6. Brush the roll with the beaten egg to glaze it.
7. 7. Slice the log into about 3/4-inch rounds to yield roughly 8 pinwheels and place them on the prepared sheet.
8. 8. Bake for 12–15 minutes, until the pastry is golden and the filling is bubbly. Let cool slightly before serving.

8. Keto Salami Pinwheels

Keto Salami Roll Ups with Cream Cheese & Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT1H15M · Yield: 20

These 3-Ingredient Keto Salami Roll Ups are so easy to make and perfect to serve as an appetizer or enjoy as a snack! They’re so delectable you won’t even miss the tortilla!

Ingredients

• 24 slices salami
• 4 ounces cream cheese, softened
• ½ cup banana peppers, finely chopped

Instructions

1. Place the salami in a flat layer, creating 3 rows of four slices.
2. Spread half the cream cheese over the salami and top with half the banana peppers.
3. Tightly roll the meat and cheese and wrap in plastic wrap.
4. Repeat the process with the remaining ingredients.
5. Refrigerate both rolls for at least one hour, then slice the rolls to create the pinwheels.

9. Lentil Puff Pastry Pinwheels

Spanish Lentil Puff Pastry Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT1H5M · Yield: 24

These Spanish-style Puff Pastry Pinwheels are an easy, yet impressive make ahead or last-minute appetizer. Filled with a flavourful combination of red lentils, cheese, and smoky paprika, they are sure to be a hit at any gathering.

Ingredients

• 1/3 cup split red lentils
• 1 cup shredded cheddar cheese
• 1 teaspoon smoky hot Spanish paprika
• 1 Tablespoon olive oil
• 1/4 cup chopped onions
• 1 Tablespoon minced garlic
• 1 roasted red pepper; dried well and roughly chopped
• 1/2 teaspoon salt
• freshly ground pepper to taste
• 15-20 dried black olives; pits removed and chopped
• 2 sheets puff pastry; thawed overnight in the fridge

Instructions

1. Rinse 1/3 cup dry split red lentils well under cold water. Place the lentils in a small saucepan and add 1 cup water.
2. Bring lentils to a boil then reduce heat, and simmer on low heat (uncovered) for 12-13 minutes. There should be no water left in the pot at all (continue cooking if there is). Set aside to allow lentils to come to room temperature.
3. Add small diced onions and olive oil to a sauté pan and cook over medium heat until they become soft and translucent.
4. Add the garlic and sauté another minute or two. Add the smoky hot paprika, then season with salt and pepper. Remove from heat.
5. Place 1 cup cooked lentils in the bowl of a food processor, add the onion mixture, diced roasted red peppers, and cheese. Process ingredients together until they make a coarse paste.
6. Carefully unroll the puff pastry (and its paper) onto a clean work surface. It should be roughly 10-12 inches square.
7. Drop small amounts of filling around the puff pastry square, then gently spread each portion outward on the pastry. Leave one inch of clean pastry along the top and bottom edges.
8. Scatter chopped dried olives over the filling.
9. Once the entire sheet of pastry is covered in a thin layer of filling, begin rolling it into a log from the bottom edge, upward. Moisten the top edge with a little bit of water and press to seal.
10. Roll the log back up in the pastry paper and place it (seam side down) in the fridge for 20 minutes.
11. Repeat with second sheet of pastry and remaining filling.
12. Preheat oven to 375 F and line a baking sheet with parchment paper.
13. Remove one log from the fridge and place on a cutting board. Use a sharp knife to trim the ends off.
14. Cut the log into half inch (1 1/4 cm) pieces and place each piece on the prepared baking sheet. Gently reshape each piece to remove any square edges, as needed.
15. Bake the pinwheels for 15-18 minutes in a 375 F oven, or until the pastry becomes a light golden brown colour. Remove from oven and repeat with second pastry log.
16. Serve Spanish lentil puff pastry pinwheels warm or at room temperature.

10. Cucumber Cream Cheese Tuna Pinwheels

Cucumber Cream Cheese Tuna Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [‘4’]

Simple creamy flavorful tuna roll ups that kids will love and are also a great appetizer for a party.

Ingredients

• 4 large flour tortillas
• 8 oz cream cheese (softened)
• 1 tsp dill weed
• 2 5 oz cans of tuna
• ½ large cucumber

Instructions

1. Add the cream cheese and dill weed to a small bowl and mix together until fully combined.
2. Wash the cucumber in cold water, then cut it in half and chop half of it into small pieces.
3. Spread ¼ of the mixture onto each tortilla.
4. Spread ½ can of tuna onto each tortilla.
5. Sprinkle ¼ of the cucumber chunks onto each tortilla.
6. Starting at one end of each tortikall, start rolling, and roll until you meet the other end.
7. Chill for 1 hour
8. Cut into 1 inch pieces, arrange flat on a platter to serve.

11. Prosciutto Cheese Pinwheels

Appetizers & Snacks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 6 slices prosciutto
• 1 tablespoon chopped fresh basil (optional)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (adjust to taste)
• 1 egg, beaten (for egg wash)
• 1 tablespoon grated Parmesan cheese (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2. Unfold puff pastry on a lightly floured surface and roll it gently to blend seams; trim any rough edges.
3. 3. In a bowl, beat the cream cheese with mozzarella, salt, pepper, and basil until smooth and well combined.
4. 4. Spread the cheese mixture evenly over the puff pastry, leaving a 1/4-inch border around the edges.
5. 5. Layer the prosciutto over the cheese in a single layer across the pastry.
6. 6. Brush the exposed pastry edge with a little beaten egg to help seal the roll.
7. 7. Starting from a long edge, tightly roll the pastry into a log, keeping the filling inside.
8. 8. Refrigerate the log for 15 minutes to firm up, if time allows, to make slicing easier.
9. 9. Slice the log into 8 equal pieces, about 1 inch thick.
10. 10. Place the pinwheels cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
11. 11. Brush the tops with the remaining beaten egg and sprinkle with Parmesan if using.
12. 12. Bake 12–15 minutes, until puffed, golden, and cheese is melted. Let cool 5 minutes before serving.

12. Ham and Cheese Pinwheels

Ham and Cheese Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’14’, ’14 Pinwheels’]

An easy recipe to create a delicious ham and cheese roll up appetizer with flaky puff pastry. Ham and cheese pinwheels are always a hit at gatherings making it a great recipe addition to your collection of party foods.

Ingredients

• 13.2 ounce Refrigerated Puff Pastry (like Wewalka Jus-Rol)
• 1 tablespoon Dijon Mustard
• 4 Slices of Boar’s Head Tavern Ham (about ¼ pound, or your ham of choice)
• 6 Slices of Swiss Cheese (or cheese of choice)
• 1 tablespoon Melted Butter
• 1½ teaspoons Black Sesame Seeds (or poppy seeds)

Instructions

1. Preheat oven to 400°F (204°C)
2. Line a baking sheet with parchment paper and set aside
3. Unroll the puff pastry sheet onto a clean work surface; brush a think layer of the Dijon mustard over the inside of the pastry dough.
4. Next, add a single layer of the ham slices topped with the cheese slices. Roll the dough then slice into equal portions. (See post for tips slicing the pinwheels).
5. Transfer the pinwheels to a lined baking sheet, brush tops with melted butter and sprinkle with black sesame seeds (or poppy seeds).
6. Bake 20 to 25 minutes until golden brown and hot and bubbly.
7. Allow to cool to room temperature then serve.

13. Sausage Pinwheels

Sausage Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb bulk pork sausage (regular or spicy)
• ½ cup red pepper, diced
• 1x 8 oz package cream cheese
• 2x 8 oz tubes of crescent rolls
• sea salt OR Kosher salt
• black pepper
• 1 cup shredded cheese
• 1 green onion, sliced (topping, optional)
• diced tomatoes (topping, optional)

Instructions

1. Preheat a skillet to medium-high. Crumble up the sausage and place it into the pan. Season the sausage with kosher salt and black pepper. Cook the sausage until it is no longer pink, which takes approximately 7 minutes. Add in the diced red pepper and cook until the pepper is tender, about another 2 – 3 minutes. Next, add in the cream cheese and stir until everything is thoroughly blended. Turn the stove to low heat. Preheat the oven to 350 degrees f. Line a baking sheet with parchment paper or a silpat. Unroll the crescent rolls and separate them into 4 rectangles. Seal the perforations in the dough by pressing with your fingers. Gently press out the crescent roll dough into a rectangle that is 6×4 and 1/2” thick. Turn off the stove. Using a measuring cup and spoon, spoon the sausage filling into a 1/3 measuring cup and spread it onto a rectangle. Carefully spread it to within ¼ inch of the edge. Carefully start to roll up the dough, and pinch the seam to seal. Make sure the seam side is down. Repeat this process until you have used all of the crescent roll dough. Place the baking tray containing the sausage roll logs into the freezer for one hour. Carefully slice the sausage log into 8 to 10 slices, depending on how thick you want the pinwheels to be. Arrange the pinwheels on the prepared baking sheets. Place the pinwheels in the oven and bake them until they are golden brown, which takes approximately 15 – 18 minutes. Remove the pinwheels from the oven. These sausage pinwheels should be served while warm. Top with sliced green onions and diced tomatoes when plating, if you like. Serve and enjoy!

14. Baked Pimento Cheese Pinwheels

Pimento Cheese Pinwheel Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [’20’, ’20 Appetizers’]

Easy baked party appetizers made with classic pimento cheese and a puff pastry dough.

Ingredients

• 13.2 oz Jus-Rol Puff Pastry Dough (previously named Wewalka)
• 1.5 c Classic Pimento Cheese

Instructions

1. Preheat oven to 400°F (204°C)
2. Unroll the puff pastry sheet on your work surface then spread on a layer of classic pimento cheese. Leave about an inch border around the perimeter of the dough.
3. Next, carefully roll up the puff pastry sheet; pinch the end seem to secure.
4. Slice into ½ inch slices and place on a lined baking sheet.
5. Bake 20 minutes until hot and bubbly and the pastry is golden brown.
6. Allow to cool before serving.

15. Chicken Pinwheels

Bacon Ranch Chicken Pinwheels Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [’36’, ’36 slices’]

This cream cheese chicken pinwheel recipe is the ultimate finger food, tortilla roll ups are perfect for entertaining.

Ingredients

• 8 ounces cream cheese (, softened)
• 2 tablespoons dry ranch mix
• 1 cup sharp cheddar cheese (, finely shredded)
• 1 tablespoon milk
• 1 teaspoon Worcestershire sauce
• ½ teaspoon coarse sea salt
• 1 cup chicken (, shredded or chopped)
• ½ cup bacon (, cooked and crumbled)
• 1 tablespoons scallions (, chopped)
• 4 10- inch flour tortillas

Instructions

1. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, mix the softened 8 ounces cream cheese, 2 tablespoons dry ranch mix, 1 cup sharp cheddar cheese, 1 tablespoon milk, 1 teaspoon Worcestershire sauce and ½ teaspoon coarse sea salt until fully mixed.
2. Gently fold in the cooked and shredded 1 cup chicken, cooked and crumbeld ½ cup bacon and sliced 1 tablespoons scallions, folding by hand.
3. Evenly divide the spread between 4 10- inch flour tortillas. Spread out evenly all the way to the edges. Roll the tortilla tightly and wrap in plastic wrap to help it keep its shape.
4. Refrigerate for 30-60 minutes to reform.
5. Using a sharp knife or a serrated knife, cut into 1-inch slices. Discard the ends with no filling that are uneven.
6. If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.

16. Pepperoni and Asiago Pizza Pinwheels

Pepperoni and Asiago Pizza Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound (450 g) prepared pizza dough, softened
• 1/3 cup (80 ml) pizza sauce or marinara
• 1 cup (120 g) shredded Asiago cheese
• 3/4 cup (110 g) sliced pepperoni, chopped
• 1 teaspoon dried Italian seasoning
• 1 tablespoon olive oil, for brushing
• Pinch of salt, optional
• Chopped fresh parsley, optional for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. 2. In a small bowl, whisk together the pizza sauce and Italian seasoning; set aside.
3. 3. On a lightly floured surface, roll the pizza dough into a large rectangle about 12×9 inches (30×23 cm).
4. 4. Evenly spread the sauce over the dough, leaving a 1/2-inch (1 cm) border around the edges.
5. 5. Sprinkle the Asiago cheese evenly over the sauce; top with pepperoni pieces.
6. 6. Roll the dough tightly along the longer edge to form a log; pinch the seam to seal. For easier slicing, you can refrigerate the log for 10-15 minutes.
7. 7. Slice the log into about 1/2-inch (1 cm) thick pinwheels and arrange them on the prepared baking sheet cut-side up. Lightly brush each pinwheel with olive oil.
8. 8. Bake 12-15 minutes, until the pinwheels are golden and cheese is melted. Remove from oven, let rest 3-5 minutes, garnish with parsley if desired, and serve warm.

17. Bacon Ranch Pinwheels

Lunch Meat Keto Roll-Ups With Bacon And Ranch is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’]

Are you looking for a super fast and easy low-carb keto-friendly lunch? These bacon ranch lunch meat roll-ups will be your new go-to recipe and can be customized with all your favorite fillings!

Ingredients

• 4 Slices Deli Meat
• 1 Ounce Cream Cheese (slightly softened)
• 1/16 Teaspoon Onion Powder
• 1/16 Teaspoon Garlic Powder
• 1/16 Teaspoon Dried Dill Weed
• 1/16 Teaspoon Sea Salt
• 1/4 Cup Shredded Cheddar Cheese (sliced cheese or thinly sliced block cheese will also work well)
• 2 Slices Cooked Bacon (cut in half)
• 2 Whole Dill Pickles (quartered lengthwise)

Instructions

1. Set the cream cheese out to slightly soften in a small bowl, or microwave for 5 to 10 seconds.
2. Stir in the onion powder, garlic powder, dill, and sea salt.
3. If the meat is wet, pat it dry with a paper towel. Then, spread 1/4 of the cream cheese onto each slice of deli meat.
4. Place 1/4 of the shredded cheese, 1/2 slice of bacon, and 1 or 2 quartered pickles on top of each slice of meat with cream cheese.
5. Roll up tightly and enjoy! Note: If you plan on cutting them in half before serving, cover them with plastic wrap and place them in the fridge for 30 minutes to an hour to set up before slicing.

18. Mediterranean Pinwheels

Mediterranean Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 servings’]

Mediterranean Pinwheels are the perfect finger food for your next outdoor gathering or kids lunches. Tortillas are filled with hummus, feta cheese, roasted red peppers, arugula, red onion and parsley, before being rolled and cut into the perfect bite sized appetizer. Your guests will love this colorful, light recipe!

Ingredients

• 4 large tortillas
• 8 ounces hummus
• 4 ounces roasted red peppers (drained, chopped)
• 1/3 cup feta cheese (crumbled)
• 1 cup arugula
• 1/4 cup red onion (minced)
• 3 tablespoons parsley (chopped)

Instructions

1. Lay out the six tortillas.
2. Start by spreading a layer of hummus on each tortilla.
3. Follow that by spreading the roasted red peppers, feta cheese, arugula, parsley and red onion evenly on each of the 4 tortillas.
4. Roll the tortilla tightly for each tortilla.
5. Use a serrated knife to cut each tortilla into about 1 inch pinwheels. Repeat for all the tortillas.
6. Cover and refrigerate until you are ready to serve.

19. Jalapeno Popper

Jalapeno Popper Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT160M · Yield: [’15’]

These Easy Jalapeno Popper Pinwheels are a delicious finger food filled with all the things we love most about jalapeno poppers! With a savory filling rolled up in a tender, flaky puff pastry, this tasty appetizer is always a hit!

Ingredients

• 1 sheet puff pastry dough (thawed)
• 8 ounces cream cheese (softened)
• 1 cup shredded sharp cheddar cheese
• 1 cup bacon bits
• 1 jalapeno (deseeded and finely chopped)
• 2 green onion (finely chopped)
• Salt and pepper to taste

Instructions

1. Unwrap the puff pastry dough on a cutting board or other flat surface. Roll out to seal the seams. Set aside.
2. In a medium bowl, mix cream cheese, cheddar cheese, bacon bits, jalapeno, green onion, salt, and pepper.
3. Spread the cream cheese mixture in an even layer all over the puff pastry sheet.
4. Roll up the pastry dough into a log. Wrap in plastic wrap and place in the fridge. Chill for at least two hours.
5. When ready to bake, preheat the oven to 400 degrees and line a baking tray with parchment paper or tin foil.
6. Unwrap the dough and using a sharp serrated knife cut into one-inch slices.
7. Place the slices on the prepared cookie sheet.
8. Bake the jalapeno roll ups for 20 to 25 minutes, until they are nice and golden brown.

20. Cranberry Brie Puff Pastry

4 Ingredient Cranberry Brie Puff Pastry Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

Buttery, flaky, creamy, sweet and salty, these 4 ingredient Cranberry Brie Puff Pastry Pinwheels are the perfect appetizers for the holiday season.

Ingredients

• 1 sheet puff pastry
• 4 oz brie (triple creme)
• 1/4 cup dried cranberries
• 1/4 cup pecans (chopped)

Instructions

1. Bring the puff pastry sheet and brie to room temperature. Keep them out for about 30-45 mins. Preheat the oven to 400F.
2. Dust the countertop with a little flour (or use a parchment paper) and roll out the sheet of puff pastry a little.
3. Remove the rind from the brie and spread out the creamy brie onto the puff pastry sheet.
4. Top with dried cranberries and chopped pecans. Roll the puff pastry sheet into a jelly roll style. Roll as tight as you can.
5. Starting from one end of the roll, slice ½ inch thick pieces.
6. Line a baking sheet with parchment paper. Place the sliced up pieces, flat side down on the baking sheet.
7. Bake for about 20 mins, till they are golden brown and crispy. Remove the baking sheet from the oven, Let them sit on the sheet for a couple of minutes and then transfer to a serving plate. Serve warm.

21. BLT Pinwheels

BLT Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’24’]

This easy BLT pinwheels appetizer recipe is super easy to make and so delicious! They also make the perfect easy lunch or snack time treat.

Ingredients

• 2 roma tomatoes (diced)
• 1 cup romaine lettuce (finely chopped)
• 4 ounces cream cheese (softened)
• 1/2 cup mayonnaise
• 1 ounce packet dry ranch seasoning
• 2 1/2 ounces real bacon pieces
• 4 flour tortillas (large)

Instructions

1. Dice the tomatoes and chop the lettuce.
2. Mix cream cheese, ranch seasoning, and mayonnaise in a medium bowl.
3. Add the bacon and mix well.
4. Spread ¼ of the mayo mixture on each tortilla.
5. Sprinkle the lettuce and tomato on top of the cream cheese mixture.
6. Roll up the tortilla, then wrap it in plastic wrap and refrigerate for 2 hours.
7. Remove from the refrigerator. Using a serrated knife, cut into 1-inch slices, and discard the ends.

22. Vegan Pizza Pinwheels

Flavorful Vegan Pizza Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’10’]

Vegan pizza pinwheels are a classic finger food at parties. These vegan pizza bites with olives, mushrooms and bell peppers are super quickly prepared and perfect for preparing in large quantities for parties. You can use flaky puff pastry or an airy pizza dough.vegan | vegetarian | dairy-free | egg-free | sugar-free | oil-free (opt) | healthy

Ingredients

• 1 puff pastry or half a pizza dough recipe
• Half the amount of pizza sauce recipe
• Cheese sauce recipe (about half)
• ½ paprika (finely diced)
• 4 mushrooms (diced finely)
• 15 olives (diced finely)

Instructions

1. If you make a pizza dough from scratch, prepare it first or use a vegan puff pastry.
2. Now prepare the pizza sauce. I use this recipe.
3. Heat the oven to 400°F (200°C). Now roll out the dough in a rectangular shape or lay the rolled pastry in front of you. Spread the dough with tomato sauce, some cheese sauce, or use purchased vegan cheese.
4. Place the finely chopped vegetables on the sauces. Make sure that you do not overfill it, otherwise the dough cannot be rolled up well.
5. Now roll up the dough from the short side and cut it into rolls about 1” ( 2 cm) thick. Place the pizza pinwheels with the cut side on the prepared baking sheet with baking paper and bake for about 20 minutes or until the desired browning is reached.

23. Cream Cheese Pinwheels

Cream Cheese Pinwheels Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’24’]

Cream cheese pinwheels are to die for!! Such an easy appetizer to serve at any occasion and packed full of flavor

Ingredients

• 3 cups Chicken (shredded rotisserie chicken is great, must be precooked and shredded)
• 1- 8 oz Mexican Cheese (or cheddar)
• ½ Packet Taco Seasoning
• 4-5 large Tortillas (Burrito Sized )
• 6 small Green Onions (Chopped * optional)
• ½ can Tomatoes ( canned, diced with Green Chilies)
• 1 block cream cheese (softened)

Instructions

1. Add cream cheese, shredded chicken, shredded cheese, ½ packet taco seasoning, diced tomatoes with green chilies, and green onions into a mixing bowl. Mix well. 
2. Spread some mixture over the entire tortilla, then Roll-up tightly. Continue to do this until all mixture is gone. 
3. Individuality wrap them in Saran wrap and refrigerate for about an hour. (This makes them easier to cut).Remove from fridge and cut each roll-up into 10-12 slices.
4.  Now, they are ready to be served or stored in an airtight container.

24. Cucumber Cream Cheese Pinwheels

Simple Cucumber Wraps (Only 5 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [’21’, ’21 pieces’]

Whip up these 5-ingredient cucumber wraps in under 15 minutes! Try these tasty dill and cream cheese roll-ups today!

Ingredients

• 3 tortillas (about 10 inches/25 cm, one more if they are smaller, Note 1)
• 2 Persian cucumbers (or ½ English cucumber)
• ½ cup cream cheese
• 2 tablespoons dill fresh (chopped)
• 2 green onions (thin)
• ½ teaspoon fine sea salt ( or to taste)
• ¼ teaspoon ground black pepper (to taste)
• 3 dill sprigs (for garnish, optional)

Instructions

1. Cream cheese mixture: Finely chop the dill and green onion. Mix with the softened cream cheese, salt, and pepper to taste. Set aside.½ cup cream cheese + 2 tablespoons dill fresh + 2 green onions + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
2. Cucumbers: Peel and cut them into very thin slices (Note 2). Pat the pieces a bit dry with kitchen paper (especially if using an English cucumber).2 Persian cucumbers
3. Fill tortillas: Spread the mixture on the tortillas. Cover with cucumbers, overlapping them a little to make them fit.3 tortillas
4. Roll up tightly. Wrap in plastic wrap and refrigerate for about 30 minutes to allow the cheese to set slightly.
5. Cut cucumber wraps: Remove the plastic wrap. Use as many toothpicks or wooden picks as needed to secure the roll-ups; it depends on the desired thickness of the pieces. I cut 7 pieces out of each tortilla, so I had 21. Use a serrated knife to slice the roll between the picks.
6. Serve: Arrange on a platter and garnish with a few fresh dill sprigs (optional).

25. Tortilla Roll Ups

📋Chicken Enchilada Tortilla Roll-Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Chicken enchilada tortilla roll-ups are perfect party appetizers for game day or any gathering. These are super easy and quick to make. They’re always a crowd pleaser, kids and adults love it!

Ingredients

• 3 chicken breasts
• Salt to taste
• Pepper to taste
• 1 ½ teaspoons smoked paprika
• 1 tablespoon olive oil
• 4 12” flour tortillas
• 8 oz cream cheese (softened)
• 1 cup sharp cheddar cheese (grated)
• ½ cup Parmesan cheese (grated)
• 1 cup green onions (finely chopped)
• ½ cup celery (finely chopped)
• 1 tablespoon enchilada sauce
• ½ cup bacon (crushed into small pieces)

Instructions

1. Season chicken breasts with salt, pepper, and smoked paprika. Rub to spread evenly, season on both sides.
2. Cook seasoned chicken breasts in olive oil for a few minutes until browned and cooked.
3. Flip and cook on the other side until browned and cooked through. Do not overcook the chicken.
4. Transfer seared and cooked chicken to a bow. Let it rest for a few minutes.
5. Shred browned chicken fine.
6. Add the filling ingredients to shredded chicken – softened cream cheese, grated sharp cheddar, freshly grated Parmesan, green onion, celery, enchilada sauce, salt, pepper, and crispy bacon bits.
7. Mix well to combine.
8. Warm the tortilla on a skillet for 5 seconds on each side. Spread a thin layer of the filling over lightly warm tortillas, leaving the edges.Tip: Do not use too much filling, it may turn the tortilla roll-ups soggy. Sprinkle extra sharp cheddar cheese and a few crispy bacon bits on top.
9. Roll the tortilla very tight, ensure not to tear the tortillas, and keep the filling inside.
10. Repeat the steps with the rest of the tortilla and wrap it tight into rolls.
11. Wrap the wraps in plastic wrap and refrigerate them until use. To prevent tortilla crack, it’s better to allow the pinwheels wrapped in plastic wrap to rest in the refrigerator for a minimum of 30 minutes before slicing. If you plan to make it ahead, leave the roll-up in the refrigerator overnight.
12. Next day when it’s party serving time slice it into pinwheels and serve with a spicy dipping sauce such as marinara sauce.

26. Buffalo Chicken Pinwheels

Buffalo Chicken Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT50M · Yield: [’30’, ’30 pinwheels’]

Buffalo Chicken Pinwheels are creamy, spicy buffalo dip rolled in tortillas. The perfect no-cook and make-ahead appetizer for any event!

Ingredients

• 8 ounces cream cheese (, softened)
• 2 tablespoons hot sauce
• 1 cup sharp cheddar cheese (, finely shredded)
• ½ teaspoon coarse sea salt
• 1 cup cooked chicken (, shredded or chopped)
• 1 tablespoon scallions (, chopped)
• 4 10-inch flour tortillas

Instructions

1. Blend together the cream cheese, hot sauce, cheese,and salt until fully mixed.
2. Add the chicken and scallions, folding by hand.
3. Evenly divide the spread between 4 flour tortillas. Spread out evenly all the way to the edges. Roll the tortilla tightly and wrap in plastic wrap to help it keep its shape.
4. Refrigerate for 30-60 minutes to reform.
5. Using a sharp knife or a serrated knife, cut into 1-inch slices. Discard the ends with no filling that are uneven.
6. If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings!

27. Vegan Fiesta Pinwheels

Vegan Fiesta Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large whole wheat tortillas
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeds removed and minced (optional)
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado
• 1/2 cup vegan cream cheese or hummus
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Optional: lettuce or spinach leaves for layering
• Optional: salsa or pico de gallo for serving

Instructions

1. 1. Heat a small drizzle of oil in a skillet over medium heat. Sauté red onion and red bell pepper until tender, about 4 minutes.
2. 2. Add corn, black beans, cumin, smoked paprika, chili powder, and a pinch of salt; cook until heated through and flavors meld, about 2-3 minutes.
3. 3. Mash the avocado with lime juice and a pinch of salt in a small bowl to make the spread.
4. 4. Lay a tortilla on a clean surface. Spread a thin layer of vegan cream cheese or hummus, then top with a layer of avocado spread, followed by a portion of the bean mixture. Scatter cilantro and optional greens if using.
5. 5. Roll each tortilla tightly into a log; wrap in plastic wrap and chill 15-20 minutes to set.
6. 6. Unwrap logs and slice into pinwheels about 1/2-inch thick. Arrange on a platter and serve with salsa or pico de gallo if desired.

28. Spinach Salmon Pinwheels

Spinach Smoked Salmon Roulade Recipe with Caviar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT145M · Yield: [’18’]

Our Spinach Smoked Salmon Roulade Recipe with Caviar is the most popular dish for any occasion as a starter, canape, appetizer, breakfast roll, or snack. Decorated with a few lemon slices, this best keto recipe is a real hit among our friends.

Ingredients

• 7 slices Smoked Salmon
• 3 Egg
• 7 Ounce Frozen Spinach
• 2 Cups Hard Cheese
• 1 Cup Cream Cheese
• 6 Tablespoons Caviar

Instructions

1. Get all of ingredients ready. If you are using frozen spinach, let it fully thaw. Caviar can be replaced by your favorite filling.
2. Preheat your oven to 200 Celsius or 400 Fahrenheit. With a hand blender, whisk your eggs first until fluffy. Once they are mixed, add unfrozen spinach.
3. Again using your hand blender, mix thoroughly and transfer it to a baking tray covered with parchment paper or a silicone sheet. Using a hand spatula, make sure the mass is spread all over the tray evenly. Check the video for a better understanding.
4. Sprinkle all of the grated cheese on top of the spinach-egg mixture. Make sure the cheese is spread evenly all over. Place it into the oven and bake for 15 minutes.
5. Once the spinach roulade is baked, let it cool and spread cream cheese. On top of the cream cheese, place the salmon slices evenly.
6. Place all the caviar alined in one row at the beginning of the spinach roulade with a small spoon. The part which you will start rolling.
7. Start rolling from the side where you have placed caviar and salmon. Using both hands, start rolling the whole roulade.
8. Once the whole salmon roulade is rolled, take a piece of plastic wrap and roll the salmon with it. Twist the ends of a cling film and place the entire piece into the fridge. It is best to refrigerate overnight.

29. Chicken and Bacon Tortilla Pinwheels

Chicken and Bacon Tortilla Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 4

Chicken and Bacon Tortilla Pinwheels Recipe

Ingredients

• 3 Burrito size tortillas
• 3/4 block cream cheese, a bit soften
• 1/2 pouch Guacamole seasoning mix (ranch would work well too)
• 1 cup shredded cheese ( I used medium cheddar)
• 1.5 cup of sliced chicken or shredded chicken (grilled, boiled, baked, rotisserie; any on hand)
• 5 slices of bacon, chopped (must be crunchy)

Instructions

1. Bake or AIR fry bacon for 10 minutes or until it is crunchy. Allow it to cool down then chop it.
2. Shred or chop finally rotisserie chicken or any cooked chicken on hand. I love using rotisserie chicken. Remove skin and separate met from the bone. Chop or shred it, depending on your preference.
3. Spread cream cheese, 2 tablespoons or so, sprinkle guacamole seasoning or ranch all over the cream cheese then add shredded cheddar. Press cheddar into the cream cheese.
4. Now add chopped bacon bits and shredded or chopped chicken.
5. Roll it tightly and place each roll in the fridge. Cover it with a towel or film/wrap to prevent drying. Allow it to be in the fridge for about 15 to 20 minutes.
6. Take it out of the fridge and slice it with a sharp knife. start from the middle then slices into about 2 inch thick slices. The best tortilla size would be for Burotto but if you are on low carb use smaller low carb tortilla.

30. Pickle Roll Ups

Dill Pickle Roll Ups Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [’24’]

Salami dill pickle roll ups are such a great appetizer. With a layer of cream cheese and mozzarella balls on top it’s a pretty finger food.

Ingredients

• 4 oz salami (slices)
• 1 block cream cheese (or softened cheese like Laughing Cow triangle squares, 8 of those)
• 10 slices pickles
• 10 small mozzarella balls
• 2 leaves lettuce (optional for insides)

Instructions

1. Cover a cutting board or large flat plate with cling film. Arrange the salami so that it forms a rectangle. The edges of the salami should overlap.
2. Remove the packaging from the soft cheese. Spread the cheese (if soft enough) or cut into chunks around the top on top of the salami rectangle.
3. Cover the top of the cheese with plastic wrap. Spread the cheese layer over the top of the salami pieces evenly by rolling a rolling pin gently over the top. Remove the top cling film.
4. Along one long edge of the rectangle, arrange the pickles and lettuce overlapping so whole side is covered.
5. Grab the end of the plastic wrap that is underneath the roll on the end with the pickles. Roll up the appetizer into a roll, helping yourself with the cling film and lifting it off as you roll each time so it doesn’t get caught inside.
6. Use a sharp knife to cut the roll into portions with a sharp knife. Place a small mozzarella ball on top of each thick slice. Secure each piece together with a toothpick on top of each one.
7. Place pieces on to a serving tray. Decorate the outsides.
8. ** You can replace the mozzarella with cherry tomatoes instead if you prefer, the salad leaves could be green onions alternatively too. Serve appetizer on crackers.

31. Pepperoni Cream Cheese Pinwheels

Pepperoni Cream Cheese Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘4’]

Easy roll ups with tangy, creamy cream cheese and spicy flavorful pepperoni

Ingredients

• 4 large flour tortillas
• 8 ounces cream cheese (softened)
• 1/4 cup pizza sauce
• 2 tbsp italian seasoning
• 8 ounces shredded Mozzarella cheese
• 4 ounces of pepperoni

Instructions

1. Add the cream cheese, pizza sauce, and italian seasoning to a bowl, and mix until combined.
2. Add ¼ of the mixture to each tortilla, and spread it over the entire surface of the tortilla.
3. Arrange pepperoni in a single layer on the tortilla.
4. Sprinkle 2 oz of the cheese over the pepperoni.
5. Roll the tortilla up.
6. Wrap in saran wrap, and refrigerate for 1 hour.
7. Remove from the refrigerator, and remove the saran wrap. Cut into 1 inch sections.
8. Arrange flat on a platter to serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.