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Pesto Pinwheel

Veggie pinwheels with pesto, roasted red peppers, and parmesan cheese.
Course Appetizer
Cuisine American
Keyword pesto, pinwheel
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 24 pinwheels
Calories 91kcal
Author Wendie

Ingredients

  • 8 ounces cream cheese at room temperature
  • 1/2 cup pesto
  • 1/2 cup roasted red pepper diced
  • 1/2 cup Parmesan cheese grated
  • 1 teaspoon garlic powder
  • 3 12 inch flour tortillas

Instructions

  • In large bowl add the cream cheese, pesto, red pepper, Parmesan cheese and garlic powder and mix until combined.
  • Spread the mixture evenly among the tortillas. Roll them tightly and wrap them with saran wrap. Refrigerate for at least 2 hours.
  • Slice the rolled tortillas into 1 inch slices. Serve

Video

Nutrition

Serving: 1g | Calories: 91kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 123mg | Sugar: 1g