Veggie Pinwheels
We took the classic veggie crescent roll pizza appetizer and turned it into a pinwheel finger sandwich! These Veggie Pinwheels are a breeze to whip up for a snack, party food, or lunchbox staple.
Servings: 12
Calories: 190kcal
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.
Video
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 269mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1899IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg