Easy 3 Ingredient Cheese Pinwheels Recipes

THREE CHEESE PINWHEELS

Three Cheese Pinwheels image

Make and share this Three Cheese Pinwheels recipe from Food.com.

Provided by Graybert

Categories Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup shredded cheddar cheese
1/4 cup shredded mozzarella cheese or 1/4 cup monterey jack cheese
2 tablespoons cream cheese, softened
1 -2 clove minced garlic
1 1/2 tablespoons mayonnaise
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls (I buy the jumbo can and add an extra tbsp of mayo)
fresh parsley or dried parsley, for garnish

Steps:

Heat oven to 375°F Lightly spray cooking sheet with non stick cooking spray.
In small bowl mix all cheeses and mayo until well blended and soft.
Separate dough into 2 long rectangles: press perforations to seal.
Spread cheese mixture evenly over rectangles.
Starting at short sides: roll up each: pinch edges to seal.
Cut each roll into 8 slices.
Place, cut side down, on cookie sheet.
Sprinkle with parsley.
Bake 12 to 15 mins or until golden brown.
Immediately remove from cookie sheet.
Enjoy!

Nutrition Facts : Calories 150, Fat 7.1, SaturatedFat 3.3, Cholesterol 29.1, Sodium 250.7, Carbohydrate 15.8, Fiber 1.1, Sugar 1.5, Protein 5.5

PINWHEELS 3 WAYS

Pinwheels 3 Ways image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 2h20m

Yield 12 to 16 servings

Number Of Ingredients 17

Ingredients

Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers

Steps:

For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

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