Cranberry Pepper Jelly Pinwheels
These beautiful and delicious pinwheels feature a delightful combination of creamy, tangy, and zesty flavors, perfect for any gathering.
Ingrédients
For the Cream Cheese Mixture
- 8 ounces cream cheese, softened Provides a creamy base for the rolls.
- 1/2 cup cranberry pepper jelly Offers a tangy and sweet flavor.
- 1/4 cup green onions, finely chopped Adds a mild onion flavor and crunch.
- 1/2 teaspoon garlic powder Enhances overall taste with savory notes.
- 1/2 teaspoon onion powder Gives additional warmth and flavor depth.
For the Pinwheels
- 4 large flour tortillas The perfect wrap for rolling up the fillings.
- 1/2 cup shredded cheddar cheese Delivers a cheesy, savory element.
- 1/2 cup fresh spinach leaves Introduces a fresh, vibrant touch.
Instructions
Preparation
- Start by gathering all your ingredients. Ensure the cream cheese is softened.
- In a medium bowl, combine the softened cream cheese, cranberry pepper jelly, finely chopped green onions, garlic powder, and onion powder. Mix until smooth.
- Lay one tortilla flat and spread an even layer of the cream cheese mixture across it, leaving a ½ inch margin.
- Sprinkle the shredded cheddar cheese over the cream cheese layer, then add fresh spinach leaves.
- From one edge, roll the tortilla tightly into a log.
- Repeat with the remaining tortillas and cream cheese mixture.
- Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour.
- After chilling, slice each roll into 1-inch pinwheels.
- Arrange on a platter and serve immediately or keep refrigerated.
Notes
These pinwheels can be made a day in advance and stored properly for up to 3 days. For dietary restrictions, consider substitutions like dairy-free cream cheese or gluten-free tortillas.