Description
Delicious and easy-to-make pinwheels filled with creamy pesto and sundried tomatoes, perfect for any occasion.
Ingredients
- 1 cup cream cheese, softened
- 1/2 cup pesto
- 1/2 cup sundried tomatoes, chopped
- 4 large tortillas
- 1/2 cup grated parmesan cheese
Instructions
- In a mixing bowl, combine the softened cream cheese and pesto until smooth.
- Fold in the chopped sundried tomatoes until evenly distributed.
- Spread the creamy mixture evenly over each tortilla.
- Sprinkle grated parmesan cheese on top of the mixture.
- Roll each tortilla tightly and slice into bite-sized pinwheels.
- Chill the pinwheels in the refrigerator for about 30 minutes before serving.
Notes
Serve with fresh greens or dips for a delightful experience. Store in an airtight container for up to 4 days in the refrigerator.
- Prep Time: 15
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean