Pesto Cream Cheese

Course Appetizer
Cuisine American
Keyword pinwheel
Servings 24 pinwheels
Author Wendie


  • 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


  1. In large bowl add the cream cheese, pesto, red pepper, Parmesan cheese and garlic powder and mix until combined.

  2. Spread the mixture evenly among the tortillas. Roll them tightly and wrap them with saran wrap. Refrigerate for at least 2 hours.

  3. Slice the rolled tortillas into 1 inch slices. Serve