Veggie Ranch Pizza Pinwheels have all the delicious flavors of a veggie pizza rolled up in a tortilla and are loaded with fresh vegetables and a creamy ranch spread. A perfect make-ahead appetizer for any occasion!
Pinwheels and roll-ups are immediate hits at any party or get-together. Once you start eating them, they are hard to stop! These Veggie Ranch Pizza Pinwheels taste just like the crescent version with a creamy ranch dressing and crunchy vegetables but are rolled up in a tortilla and sliced into bite-sized pieces. Not only do they taste so good and flavorful but they are easy to make ahead and have ready when you need them. They really are a perfect appetizer to have any time of the year!
- Tortillas– these are the key ingredient to pinwheels or roll-ups. Choose any flavor you want like plain, spinach, or tomato since vegetables will taste good with all of them. I used burrito-sized tortillas but any larger size will work.
- Cream cheese, mayonnaise, and ranch seasoning mix– all three of these together make a creamy spread that pairs so perfectly with any vegetables. Plus it helps hold the veggies in place so they don’t slide out. Note: the ranch seasoning comes in a packet and not a bottle. It is a dry mix and is not the prepared dressing.
- Veggies– this is the fun part- choose any vegetables you like! I used broccoli, cauliflower, red pepper, and carrots but any combination would taste good. Chop them up really small so that it’s easier to roll up.
- Shredded cheese– Colby Jack gives it a nice mild flavor but most mild flavors like Cheddar or Mozzarella will taste good in this recipe.
How to make it
This is very easy to make. All you have to do is:
- Mix together the filling– mix up the softened cream cheese, mayonnaise, and ranch dressing mix until it’s all creamy and smooth. It is really important that the cream cheese is soft or else it might have a few lumps and bumps. To get it extra creamy, use a hand mixer to beat it all together.
- Spread it and add the veggies and cheese – take the filling mixture and spread it evenly over each of the tortillas. Now take your chopped veggies and sprinkle them over the filling. Then add a little cheese over the top of the veggies. Leave about an inch around the edge because once you roll it up, some of the spread and veggies could spill out.
- Roll it and refrigerate– on one end of the tortilla, tightly start rolling up the tortilla. Try to make it fairly tight so the veggies will help stay in place. Then take the tortilla and wrap it in plastic wrap. This will help keep it all together and hold in all the filling. Put the tortillas in the refrigerator and cool them for at least one hour or up to 24 hours. This will help the filling to firm up and the tortilla to keep its shape once you slice it.
- Slice and serve– when you are ready to serve, slice each tortilla into 1/2 to 3/4 inch rounds and place them on a serving platter or plate. It’s best to slice when you’re ready to eat them so they don’t dry out too quickly. Refrigerate any leftovers in an air-tight container for up to 4 days.
Try adding a little spicy kick by sprinkling in a little hot sauce to the ranch spread, adding chopped jalapenos to the vegetables, or using Pepper Jack Cheese.
Switch up the ranch dressing mix for a vegetable dressing mix for a different bold flavor.
If you would like to cut a few calories, try using Neufchatel cheese and light mayonnaise. While I have not tried these personally, I think it would still produce similar results.
Make ahead option
This appetizer is perfect to make ahead and I actually recommend it! This will help the tortilla firm up so that it keeps its shape after it is sliced. Just mix together the filling, add the toppings, then roll up the tortillas and wrap them in platic wrap. Refrigerate at least one hour or up to 24 hours ahead of time. Slice them up when you’re ready to serve.
Frequently asked questions
Pinwheels will keep their shape and remain firm for up to 24 hours before being cut into individuals slices. They will start to slightly soften once cut.
Yes, these veggie pinwheels need to be served cold since they are made with cream cheese and mayonnaise.
Tips and tricks
* For best results, make ahead the day before but do not slice them until you are ready to serve. This will help the pinwheel keep their shape.
* Try not to overfill the tortilla to reduce air pockets and prevent the filling from falling out once cut.
* The ranch seasoning mix is sold in a packet and is usually found near the prepared salad dressings but is not in a bottle.
More delicious appetizer recipes
- Turkey Reuben Sliders– a delicious twist on a classic sandwich with buttery rolls filled with savory turkey, sauerkraut, and swiss cheese.
- Slow Cooker BBQ Grape Jelly Meatballs– so easy to make with only 3 simple ingredients- meatballs, grape jelly, and bbq sauce!
- Pepper Jack Cheese Crescent Pigs in a Blanket– savory appetizers filled with sharp Pepper Jack cheese and a buttery crescent roll with a hot dog.
Veggie Ranch Pizza Pinwheels Recipe
- 5 tortillas burrito size (around 9-10 inches)
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1 ounce ranch dressing mix around 3 tablespoons
- 1 cup broccoli finely chopped
- 1 cup cauliflower finely chopped
- 1 cup red pepper finely chopped
- 1 cup carrots shredded
- 1 cup Colby Jack cheese shredded
- In a medium-size bowl, add cream cheese, mayonnaise, and ranch seasoning mix. Beat with a hand mixer or by hand until well mixed and creamy.
- For each tortilla: spread 1/4 cup of the filling mixture evenly over the surface of the tortilla leaving an inch border around all the sides. Top with 3 tablespoons of each vegetable and cheese. Tightly roll up each tortilla and wrap in plastic wrap. Refrigerate at least one hour or up to 24 hours.
- Remove plastic wrap and cut into 1/2- 3/4 inch slices and serve.