Pepperoni Pinwheels Recipe

5 from 1 vote

Pepperoni pinwheels are easy to make and fun to eat—a hit for parties or school lunches.

Prep Time10

Additional Time30

Total Time40

Course: School Lunch Ideas

Cuisine: Italian-Inspired

Servings: pinwheels

Calories: 134kcal

Combine 8 ounces cream cheese, ¼ cup milk, ½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, 2 teaspoons garlic powder, and 2 teaspoons Italian seasoning in a medium bowl. Mix until smooth.
Lay one tortilla flat on a cutting board, and spread half the cream cheese mixture over the tortilla—making sure to get all the way to the edges.
Starting 2” in from the side of the tortilla, lay half of the pepperoni slices on top of the cream cheese mixture—overlapping if necessary to cover the tortilla.
Starting with the side opposite of the side without pepperoni, roll up the tortilla tightly, gently squeezing as you go to adhere the roll together.
Repeat with remaining tortilla and ingredients.
Place both rolls in the fridge and let chill for at least 30 minutes. Remove from the fridge. Using a serrated bread knife, slice off the ends, and then slice the roll into 1” pinwheels. You should get about 6 full pinwheels per roll. The ends are perfectly delicious—just not very pretty!

Feel free to add finely diced veggies to the cream cheese mixture if you’d like! Black olives, mushrooms, green bell peppers, sundried tomatoes—all delicious. About ½ cup total of chopped veggies will do the trick.