Pepperoni Pinwheels
A super easy appetizer for gatherings, holidays, game days and more - these Pepperoni Pinwheels are a hit between young and old.
Servings: 40 - 48
Calories: 59kcal
Ingredients
- 4 large flour tortillas
- 8 ounces cream cheese softened
- ½ cup mozzarella cheese shredded
- 1/3 cup freshly grated parmesan cheese
- 6- ounce package sliced pepperoni
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup marinara or pizza sauce
Instructions
- Add cream cheese to a mixing bowl and with a hand or stand mixer, beat until creamy.
- Add mozzarella and parmesan cheese and seasonings, then beat until combined.
- Lay tortillas out on a clean work surface. Spread cream cheese mixture evenly over the tortillas.
- Add a single layer of pepperoni overlapping slightly over the cream cheese mixture.
- Roll up tightly, starting from one end, to the other until it forms a tube shape.
- Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Remove from the refrigerator, carefully unwrap from plastic wrap, and slice into 1-inch-wide slices and serve with marinara or pizza sauce for dipping if desired.
Notes
- Easily double this recipe to serve more people or to store for later.
- These can be frozen, see above on how to do that.
- Other additions can be added to the filling, see above on ideas.
- Use wheat tortillas, or spinach/sun-dried tomato wraps, etc for these.
- These need to chill for at least 1 hour.
- I suggest cutting with a serrated knife, we have always had the best results when using.
Nutrition
Calories: 59kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 145mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 0.2mg