It only takes 5 ingredients to make these flavorful pesto sun dried tomato pinwheels. They’re vegetarian and so colorful!
Pinwheel appetizers are perfect for parties, because they’re so quick to put together. Then, they just need some time in the fridge to chill before slicing.
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Pinwheel appetizer recipes are a big favorite of ours. In fact, my teens like to make them and pack them for lunch or eat them as an afterschool snack. No party needed!
Not only are these pesto sun dried tomato pinwheels filled with flavor, they’re pretty to look at, so they’re attractive on a platter.
Easy appetizers are the best! For these pesto pinwheels, you’ll need:
We recommend that you use fresh shredded Parmesan cheese rather than the pantry shaker type. The punch of flavor makes a big difference.
While these pinwheel appetizers use cream cheese, you may also be interested in our Pinwheel Recipes without Cream Cheese.
See our printable recipe card below for exact quantities and instructions.
How to make sun dried tomato and pesto pinwheels
Mix the softened cream cheese with basil pesto and shredded Parmesan cheese.
Spread 1/4 of the mixture on each of four tortillas, all the way to the edges.
Chop the sun-dried tomatoes into bite sized pieces. Sprinkle evenly onto tortillas.
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.
How to store these pesto pinwheels
You can prepare this pinwheel recipe in advance, but they’ll only last about 24 hours in the refrigerator before starting to get soggy. Keep that in mind if you’re doing party prep.
Have any leftovers? We never do! Store them in an airtight food container and store in the fridge for 1-2 days.
Because of the cream cheese and sogginess factor, I do not recommend freezing pinwheels.
More easy pinwheel appetizers
We have so many pinwheel appetizer recipes because they’re such a simple and versatile kind of recipe. You can add or take out any ingredients that you prefer. Here are a few favorites:
- 8 oz cream cheese, softened
- 1/2 cup basil pesto
- 1/4 cup Parmesan cheese
- 3 oz package sun dried tomatoes
- 4 large flour tortillas
- Add softened cream cheese, basil pesto, and Parmesan cheese to a small bowl. Stir well to combine.
- Divide mixture between each tortilla, and spread to the edges.
- Arrange ¼ of the sun dried tomatoes on each tortilla.
- Start at one end, and tightly roll the tortilla into itself, meeting at the either end.
- Wrap tortilla in plastic wrap, and refrigerate for 1 hour, or until ready to serve.
- Unwrap, and cut into one inch pieces, discarding (or snacking on) the ends.
- Arrange on a platter or tray to serve.
Pinwheel appetizers do not make great leftovers, as they tend to get soggy.
Amount Per Serving: Calories: 100Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 118mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 3g