These flavorful roasted red pepper pinwheels are combined with fresh spinach and cream cheese. Plus, they are incredibly simple to make – so much so that even beginner cooks can whip up these tasty treats in no time at all.
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 youâ€™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.
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Are you looking for a delicious dish thatâ€™s easy to prepare and sure to impress? Look no further than roasted red pepper pinwheels! These flavorful bite-sized snacks are perfect for serving as an appetizer at dinner parties or just as a tasty snack with friends.
Not only are they surprisingly simple to make, but the combination of cream cheese, spinach, and roasted red peppers make them impossible not to love. Keep reading for tips on how to make these delectable pinwheels done right.
These pinwheels are vegetarian, just like our pesto sun dried tomato pinwheels.
Why use roasted red peppers instead of fresh?
If you prefer the crunch of fresh red peppers, try our Veggie Ranch 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
Scroll down to our printable recipe card for exact quantities and thorough directions for this recipe.
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.
Pinwheel storage tips:
You can make these roasted red pepper, spinach and cream cheese pinwheels up to 24 hours in advance and keep them in the fridge until your event.
To keep them from getting soggy, be sure to drain the jarred peppers very well AND pat them dry with a paper towel. If there’s too much moisture left, it will leak and make the tortillas soggy.
That’s another reason to wrap the rolled tortilla in plastic wrap, it prevents sogginess.
If you have any leftover pinwheel appetizers, store them in an airtight container but plan to eat them quickly. They will only last 2-3 days in the refrigerator.
More recipes using roasted red peppers
We love using roasted red peppers in recipes because they have such a punch of flavor. Try our Creamy Roasted Red Pepper Dip or Creamy Olive & Roasted Red Pepper Party Dip. Another favorite way to use them is in this Italian Spinach Pie, which we love when we do “breakfast for dinner.”
Other easy appetizers
- Healthy Summer Appetizers
- Instant Pot Appetizers for Game Day
- 50 Delectable Cream Cheese Dips
- 50+ Dairy Free Dips
- Cold Dips For Parties
Printable recipe for red pepper pinwheels
- 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.
Amount Per Serving: Calories: 81Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 99mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 2g