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Hand holding one sliced pizza pinwheel
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5 from 10 votes

Veggie Pizza Pinwheels

Want the perfect party food that every will love? These Veggie Pizza Pinwheels are full of vegetables and a ranch mix that makes them irresistible.
Prep Time15 mins
Cook Time0 mins
Chill30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 48 pinwheels
Calories: 37kcal


  • 6 8 " flour tortillas
  • 3/4 cup broccoli chopped fine
  • 3/4 cup cauliflower chopped fine
  • 3/4 cup carrots chopped fine
  • 1/2 red pepper chopped fine
  • 1 8 oz pkg cream cheese, softened
  • 1 cup sour cream
  • 1 1 oz pkg ranch dressing mix


  • Chop up your vegetables fine and combine in a large bowl and mix together.
  • In another bowl mix together your cream cheese, sour cream and ranch mix until smooth.
  • Spread 1/3 cup of your mixture onto each of your tortillas and then sprinkle with the same amount of veggies.
  • Roll up and wrap in Saran Wrap and refrigerate for at least 30 minutes.
  • Once chilled cut into 1/2"-1" slices and serve.


  1. Make sure your cream cheese is at room temperature, makes it easier to combine.
  2. The longer you refrigerate the better they will hold up when cutting.
  3. Cut with a serrated knife, I have found that cutting pinwheels with this type of knife makes it so much easier to slice through.
  4. You can store in refrigerator up to 24 hours before serving, cut or uncut.
  5. You can switch up your vegetables that you like for anything.


Calories: 37kcal | Carbohydrates: 5g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 2mg | Sodium: 67mg | Potassium: 38mg | Fiber: 0g | Sugar: 0g | Vitamin A: 410IU | Vitamin C: 3.8mg | Calcium: 16mg | Iron: 0.3mg