Broccoli Cheddar Pinwheels are a simple appetizer recipe to make, featuring classic flavors! Broccoli florets and cheddar cheese are layered with a cream cheese garlic mixture in large tortillas.
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Broccoli and cheddar are just classic together, so of course I needed to pair them up in these simple and easy appetizers!
I love making pinwheels (or roll ups) for parties. They are so fast and easy to make, and hold very well when made in advance. The flavor combinations are also endless, so they offer a lot of variety. Find more pinwheel recipes here! Pinwheels are so versatile, they can be used as finger food at fancier parties or holiday parties, but also make a great option for casual gatherings like game day. They can be made in advance and hold over well.
Putting the Broccoli Cheddar Pinwheels in the freezer for a few minutes allows them to firm up really well and gives you nice, clean cuts. If the cheese is not stiff when you cut, you will lose the round shape and cheese will ooze out from the pressure. So for the best presentation, freeze for 10 minutes, slice, and then you can serve or place in the refrigerator until you need them. If you forget about them in the freezer (has totally happened to me a few times) just let them sit out for a few minutes at room temperature until you can cut them, but they are still firm.
The bigger the tortillas the better, because you will have fewer scraps from the sides. The sides of the tortillas do not create full rolls, which is why I recommend not spreading the cheese out that far. If you only have more standard sized tortillas, you will just need more of them.
Broccoli Cheddar Pinwheels
- In a small bowl combine the cream cheese, cheddar, garlic powder, and salt. Stir to combine.
- Spread the cheese mixture across both tortillas to the edges in an even, thin layer. I skip spreading to the right and left edges by about an inch because the ends will be thrown out.
- Sprinkle the broccoli across the cheese mixture and press down to compress.
- Starting from the bottom, roll the tortilla up rather tightly but without squeezing the cream cheese mixture out.
- Chill the logs in the freezer for 10 minutes to firm up, or in the refrigerator if waiting longer before serving. The chilling will make them easier to slice and create cleaner cuts without everything oozing out.
- When ready to serve, use a serrated knife to cut the log into half inch rounds (or as thick/thin as preferred). Discard the ends where the log is hollow (or snack on them!). Serve immediately.