Vegetable Pinwheel Roll Recipes

VEGGIE PINWHEEL APPETIZERS

Steps:

• In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices.

17 BEST PINWHEEL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fun and unique lunch in 30 minutes or less!

VEGETABLE PINWHEEL ROLL

Steps:

• In a skillet, saute onion in butter. Add vegetables. Cover and cook for 5 minutes or until tender; drain and set aside. In a bowl, combine the egg, mustard, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. On a large piece of heavy-duty foil, pat beef mixture into a 16x10-in. rectangle. Cover with vegetable mixture to within 1 in. of edges. Sprinkle with cheese. Roll up, jelly-roll style, starting with a short side and peeling away foil while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish. Top loaf with bacon strips. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°; drain.

VEGGIE PINWHEELS

Steps:

• Start by rinsing all your vegetables, and drying them.
• Then you will want to cut your peppers and cucumbers into match-sticks.
• Now with your tortilla laid out, you will take about 2 tablespoons of softened cream cheese and spread over the tortilla.
• Sprinkle some everything bagel seasoning over the cream cheese.
• Layer the vegetables by color on top of the cream cheese. Roll the tortilla tightly.
• Cut into equal sections. You will see the rainbow color on these vegetable tortilla roll-ups.
• Plate and serve as an appetizer or snack food.

RAINBOW VEGETABLES PINWHEELS RECIPE

Steps:

• Gather all your ingredients.
• Finely chop the vegetables, make sure they are uniform in size. I usually wash my veggies and dry them with a paper towel to make sure I don't dilute the mixture with the water.
• Mix the cream cheese spread, veggies and the chickpea smash.
• Add in the herbs. You can customize the taste as per your liking.
• Spread the mixture evenly on the wrap.
• Roll the wrap tightly.
• Cut an inch of the roll from either sides. Evenly slice the big roll into 6-8 bite size portions.

VEGETABLE CREAM CHEESE TORTILLA ROLL UPS

Steps:

• Choose and chop your veggies. I mince mine extra small so there's a little bit of everything in each tasty bite.
• Allow cream cheese to soften for easy mixing. In a medium bowl, combine cream cheese, mayo, garlic powder, dill, salt and pepper.
• For easy rolling, microwave tortillas for 15-20 seconds first. Spread on cream cheese mixture and sprinkle evenly with veggies, cheese, and chopped onion.
• Start at the edge of the tortilla and roll it, tightly, until you reach the opposite side.
• The cream cheese will help it stick. Fasten with a toothpick or two and chill in the freezer for 20 minutes to set.. Feel free to chill overnight in the fridge (tightly wrapped or in a storage container) if making these in advance for easy. meal/snack prep.
• All that's left is to slice into pinwheels and serve!

VEGGIE PIZZA ROLL-UPS

Steps:

• In a medium bowl beat together the cream cheese, sour cream, and ranch dressing mix until smooth.
• In a large bowl combine the broccoli, cauliflower, carrots, and red pepper. Mix to combine.
• Evenly divide your cream cheese mixture (about 1/3 cup each) onto your six tortillas. Spread into an even layer leaving about a 1/2" boarder clear around the edges.
• Sprinkle each tortilla with the vegetable mixture.
• Roll up tightly. Then place the rolls onto a plate. Cover with plastic wrap and refrigerate for at least 45-60 minutes. Once chilled, cut into 1/2" slices with a serrated knife.
• Add the roll-ups to a dish or platter and you're ready to serve them!

RAINBOW VEGGIE PINWHEELS

Steps:

• Mix together the cream cheese and ranch powder until thoroughly combined.
• Spread the cream cheese mixture evenly over the 4 tortillas.
• Leaving a 1 inch border on all sides, lay out 2 tablespoons of each vegetable in rows across the tortillas; top with shredded chicken.
• Roll up each tortilla tightly; if the ends don't stay shut you can add a bit more cream cheese to seal. Cut crosswise into pinwheels and serve.