Cranberry Cream Cheese Pinwheels
These Cranberry Cream Cheese Pinwheels are a delicious and easy appetizer perfect for any holiday gathering. Made with just a few simple ingredients, they are sure to be a crowd-pleaser.
We love that these pinwheels are savory instead of sweet, so they are perfect for any occasion, from parties to picnics. Plus, they are super easy to make and can be customized with different fillings to suit your taste.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need a few simple ingredients, so you don’t have to worry about spending a lot of money at the grocery store.
- Plus, you can also make these ahead of time to save a little time in the kitchen.
- And these are so easy to make that beginners can make them.
🛒Ingredients
This is a quick shopping list to help make your next trip to the grocery easier. You can find the full list of ingredients in the recipe card at the bottom of this post.
- cream cheese
- dried cranberries
- cooked bacon
- sharp cheddar cheese
- pecans
- parsley
- large flour tortillas
- ground black pepper
🔪 How to Make These Cranberry Cream Cheese Pinwheels
This is a quick overview of the steps needed to make this recipe. You can find the full list of instructions in the recipe card at the bottom of this post.
- In a medium bowl, combine the softened cream cheese, chopped cranberries, crumbled bacon, chopped pecans, parsley, and most of the shredded cheddar cheese, reserving two tablespoons for later. Mix until everything is well combined. Add freshly ground black pepper to taste if desired.
- Lay out the tortillas on a clean surface. Trim off the rounded edges of the tortillas to form rectangles, making them easier to slice later on. Spread an even layer of the cream cheese mixture over each tortilla, covering almost to the edges.
- Sprinkle the reserved cheddar cheese evenly over the cream cheese mixture on each tortilla. Roll and slice into pinwheels.
- Place the pinwheels on a baking sheet and bake at 350°F (175°C) for 15 minutes, or until the cheese is melted and the tortillas are slightly crisp.
🥄 Equipment
This is a list of the equipment that you will need to make this recipe:
- medium bowl
- knife or pizza cutter
- Spatula
- baking sheet
🥫 Storage
Storage – Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing – We don’t recommend freezing these pinwheels as they do not thaw well.
Reheating – The best way to reheat these pinwheels is in the oven at 350 degrees for 5-10 minutes or until warm all the way through.
Serve With
These cranberry pinwheels go well with all your favorite holiday appetizer recipes. Some of our favorites are Cranberry Cream Cheese Spread, Spinach Artichoke Stuffed Garlic Bread, and this Dill Pickle Dip.
💭 Tips
Here are a few tips that you can use to make sure that this recipe turns out perfectly for you when you make it.
- When you start to make the cream cheese, make sure it is fully at room temperature; otherwise, it will not spread evenly.
- We like to chop the cranberries into small pieces so that you get some in every bite.
- You can assemble these ahead and then bake them when you are ready to serve.
⁉️ FAQ
Do you have questions about this cranberry cream cheese pinwheel recipe? Here are the answers to the most commonly asked questions.
We use soft flour tortillas. We don’t recommend using corn tortillas.
Yes, you can make these up to 24 hours in advance, just make sure to keep them covered so they stay fresh.
🍽 More Cranberry Recipes
Do you enjoy cranberries? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cranberry Cream Cheese Pinwheels
Equipment
- medium bowl
- knife or pizza cutter
- Spatula
- baking sheet
Ingredients
- 8 ounces cream cheese softened
- ⅓ cup dried cranberries chopped
- ⅓ cup cooked bacon crumbled
- ½ cup sharp cheddar cheese shredded (reserve 2 tablespoons)
- ¼ cup pecans finely chopped
- 2 tablespoons chopped parsley
- 4 large flour tortillas 10-inch size
- Freshly ground black pepper optional, to taste
Instructions
- In a medium bowl, combine the softened cream cheese, chopped cranberries, crumbled bacon, chopped pecans, parsley, and most of the shredded cheddar cheese, reserving 2 tablespoons for later. Mix until everything is well combined. Add freshly ground black pepper to taste if desired.
- Lay out the tortillas on a clean surface. Trim off the rounded edges of the tortillas to form rectangles, making them easier to slice later on. Spread an even layer of the cream cheese mixture over each tortilla, covering almost to the edges.
- Sprinkle the reserved cheddar cheese evenly over the cream cheese mixture on each tortilla.
- Starting at one edge, tightly roll up each tortilla into a log, making sure the filling is evenly distributed.
- Cut each rolled tortilla into 6 equal pieces to form the pinwheels.
- Place the pinwheels on a baking sheet and bake at 350°F (175°C) for 15 minutes, or until the cheese is melted and the tortillas are slightly crisp.
- Once baked, remove from the oven and allow to cool slightly before serving.
