Holiday Pinwheels (with Red & Green Pepper)
User Reviews
5
Holiday Pinwheels (with Red & Green Pepper)
Description
This recipe blends softened cream cheese, jarred roasted red peppers, and a vegetable dip mix in a food processor until smooth and evenly combined. Red food coloring may be added for visual appeal. The mixture is spread thinly over spinach wraps, leaving edges clear to contain the filling when rolled.
Fresh red and green bell pepper strips are layered on top before rolling tightly. Wrapping the rolls in plastic wrap keeps their shape as they chill for several hours until firm enough to slice into half-inch pinwheels. The interplay of the creamy filling with crisp pepper strips and soft tortilla results in a festive, colorful appetizer.
Dividing the filling and pepper strips evenly helps ensure uniform rolls. Plastic wrap underneath the tortilla while assembling aids in rolling and securing. The recipe is flexible in portioning to make more or fewer rolls.
Ingredients
- 2 ounce packages cream cheese (softened)
- ½ cup red bell pepper jarred, roasted, strips
- 1 .4 ounce packet vegetable dip mix Knorr brand
- 4-5 drops red food coloring (optional)
- 1 red bell pepper (thinly sliced into strips)
- 1 green bell pepper thinly sliced into strips
- 4 large spinach herb wraps (tortillas)
Instructions
- Add cream cheese, roasted red peppers, vegetable dip mix, and a few drops of red food coloring (optional) to a food processor. Process until combined, 15-20 seconds. Remove lid, scrape down sides, and process again if necessary to completely combine all of the ingredients.
- Add a few drops of red food coloring (optional) and process for 5-10 seconds.
- Lay out a tortilla and spread the delicious mixture in a thin layer, leaving about a half-inch of the tortilla un-slathered around the edges (to prevent it from squishing out when rolling).
- Add several thin strips of bell pepper on top of the shredded cheddar cheese.
- Roll the tortilla up, pressing firmly yet gently as you roll.
- Wrap the rolled tortilla securely in plastic wrap to help it keep its shape. Repeat 3 more times, or until you've used up all the filling.
- Refrigerate for at least 4-5 hours (or until firm) before cutting into approximately ½ inch pinwheels.
- Sample the ends. Serve the pretty ones.
Notes
- Divide the cream cheese mixture and pepper strips evenly to ensure consistent filling and crunch in each roll.
- Lay plastic wrap under the tortilla when spreading filling to aid rolling and wrap the completed roll tightly in plastic for chilling.
- The recipe can be stretched by using extra wraps and dividing the filling accordingly if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.03g | 0% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 342mg | 14% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 622IU | 12% |
| Vitamin C | 35mg | 39% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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