These Veggie Pinwheels are a breeze to whip up for a snack, party food, or lunchbox staple. We took the classic veggie crescent roll pizza appetizer and turned it into a pinwheel finger sandwich!
Veggie Roll Ups
For years the veggie pizzas made with a crescent roll crust have been a favorite party food. Now you can get the same flavor without even turning on the oven! Veggie Pinwheels are super quick to make and full of flavor from the cream cheese ranch filling and crunch from the fresh vegetables.
Don’t miss these other great pinwheel recipes! Crack Chicken Pinwheels | Snail Pesto Pinwheels (fun kitchen activity for kids!) | Pineapple Ham Pinwheels | Ham and Cheese Pinwheels
The Ingredients
Here’s what you’ll need to make Veggie Pinwheels (the exact measurements and full recipe instructions are below in the easy-to-print recipe card):
Flour tortillas – use 8-inch flour tortillas.
Veggies – for the filling you’ll need finely chopped broccoli, cauliflower, carrots, and red bell pepper.
Cream cheese – use a block of regular cream cheese and be sure to soften it to room temperature to make it easier to combine with the sour cream.
Sour cream – we used a regular full-fat sour cream. For a lower fat option, try plain Greek yogurt.
Dry ranch dressing seasoning mix – one packet is usually 1 ounce and that is perfect for seasoning the filling.
How to Make Veggie Pinwheels
In a medium mixing bowl, use an electric mixer to combine the cream cheese and sour cream until smooth. Mix in the ranch dressing seasoning.
Lay the tortillas out on a clean surface and divide the ranch mixture evenly between them. Spread the mixture over the tortillas in a thin layer edge-to-edge.
Sprinkle the chopped veggies evenly over the tortillas.
Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla.
Wrap each tortilla individually in plastic wrap and refrigerate for at least 30 minutes.
Remove the rolls from the plastic wrap and use a sharp knife to slice into 1/2-inch to 1-inch thick pinwheels.
Serve chilled.
Best Veggie Pizza Toppings
Although we used broccoli, cauliflower, carrots, and red bell pepper, there are so many other options! Here are more suggestions:
- Orange, yellow, and green bell peppers
- Shredded cheese (an orange colored cheddar is a good choice)
- Onion – finely diced vidalia onion or green onion adds nice flavor
- Cucumber – remove the peel and seeds then finely chop
How to Store Leftover Veggie Pinwheels
Keep any leftover veggie pinwheels wrapped in plastic or in an airtight food storage container and refrigerate for up to five days.
More Veggie Recipes You’ll Love
Veggie Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1 1 oz pkg ranch dressing mix
- 6 8-inch flour tortillas
- 3/4 cup broccoli finely chopped
- 3/4 cup cauliflower finely chopped
- 3/4 cup carrot finely chopped
- 1/2 red bell pepper seeded and finely chopped
Instructions
- In a medium mixing bowl, use an electric mixer to combine the cream cheese and sour cream until smooth. Mix in the ranch dressing seasoning.
- Lay the tortillas out on a clean surface and divide the ranch mixture evenly between them. Spread the mixture over the tortillas in a thin layer edge-to-edge.
- Sprinkle the chopped veggies evenly over the tortillas.
- Starting at one end of each tortilla, roll up tightly to form a log. Repeat with each tortilla.
- Wrap each tortilla individually in plastic wrap and refrigerate for at least 30 minutes.
- Remove the rolls from the plastic wrap and use a sharp knife to slice into 1/2-inch to 1-inch thick pinwheels.
- Serve chilled.
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