Easy appetizer

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!

Ingredients

• 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:

1. 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.
2. 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.
3. 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.
4. 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.

Frequently asked questions