Zesty, vibrant, and utterly delightful, these 18 healthy pinwheel recipes are about to revolutionize your meal prep game! Perfect for busy weeknights or elegant gatherings, each roll-up packs a punch of flavor without skimping on nutrition. Whether you’re craving something light and fresh or hearty and comforting, we’ve got you covered. Dive into our roundup and discover your next favorite dish that’s as fun to make as it is to eat!
Spinach and Feta Pinwheels
Delightfully flaky and brimming with vibrant flavors, these Spinach and Feta Pinwheels are a testament to the art of simple yet sophisticated baking. Perfect for elevating your brunch spread or as an elegant appetizer, each bite offers a harmonious blend of creamy feta and tender spinach encased in golden, buttery pastry.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 cup fresh spinach, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup cream cheese, softened
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp clarified butter, melted
- 1/4 tsp freshly ground black pepper
- 1/8 tsp sea salt
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a 10×12-inch rectangle.
- In a mixing bowl, combine the finely chopped spinach, crumbled feta, softened cream cheese, black pepper, and sea salt until evenly distributed.
- Spread the spinach and feta mixture evenly over the puff pastry, leaving a 1/2-inch border around the edges.
- Starting from the long side, tightly roll the pastry into a log, sealing the edge with a bit of the beaten egg.
- Using a sharp knife, slice the log into 12 equal pinwheels and place them cut-side up on the prepared baking sheet.
- Brush the tops of the pinwheels with the remaining beaten egg for a golden finish.
- Bake for 15-18 minutes, or until the pinwheels are puffed and golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Exquisitely crisp on the outside with a soft, flavorful filling, these pinwheels are a delightful contrast of textures. Serve them warm alongside a drizzle of honey for a sweet and savory twist that will captivate your guests.
Avocado and Turkey Pinwheels
Radiating with freshness and flavor, these Avocado and Turkey Pinwheels are a testament to the beauty of simple, quality ingredients coming together in perfect harmony. Ideal for a sophisticated lunch or an elegant appetizer, they promise a delightful crunch and creamy texture that’s sure to impress.
Ingredients
- 1 large ripe avocado, peeled and pitted
- 1 tbsp fresh lime juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 large flour tortillas (10-inch diameter)
- 8 oz thinly sliced smoked turkey breast
- 4 oz cream cheese, softened
- 1/2 cup baby arugula
- 1/4 cup thinly sliced red onion
Instructions
- In a small bowl, mash the avocado with lime juice, sea salt, and black pepper until smooth. Tip: For extra creaminess, ensure the avocado is perfectly ripe.
- Lay out the flour tortillas on a clean, flat surface. Spread an even layer of softened cream cheese over each tortilla, leaving a 1-inch border around the edges.
- Evenly distribute the mashed avocado mixture over the cream cheese on each tortilla.
- Arrange the smoked turkey slices in a single layer over the avocado, followed by a sprinkle of baby arugula and red onion slices.
- Starting from one end, tightly roll each tortilla into a log. Tip: Roll firmly to ensure the pinwheels hold their shape when sliced.
- Wrap each log tightly in plastic wrap and refrigerate for at least 30 minutes to set. Tip: Chilling makes slicing easier and cleaner.
- Using a sharp knife, slice each log into 1-inch thick pinwheels. Serve immediately or keep refrigerated until ready to serve.
Buttery avocado and smoky turkey meld beautifully in these pinwheels, offering a contrast of textures from the creamy filling to the crisp arugula. For an extra touch of elegance, arrange them on a platter with a drizzle of balsamic reduction or serve alongside a crisp, chilled white wine.
Cucumber and Hummus Pinwheels
Finesse meets flavor in these Cucumber and Hummus Pinwheels, a delightful fusion of crisp, garden-fresh cucumbers and creamy, savory hummus, all rolled into a bite-sized masterpiece. Perfect for elegant gatherings or a refined snack, these pinwheels are a testament to simplicity and sophistication.
Ingredients
- 1 large English cucumber, thinly sliced lengthwise into 12 ribbons
- 1 cup classic hummus, preferably homemade with tahini and freshly squeezed lemon juice
- 4 large flour tortillas (10-inch), at room temperature
- 1/4 cup fresh dill, finely chopped
- 1/2 teaspoon sea salt, finely ground
- 1/4 teaspoon freshly ground black pepper
Instructions
- Lay a tortilla flat on a clean work surface. Using an offset spatula, evenly spread 1/4 cup of hummus over the entire surface of the tortilla, reaching to the edges.
- Arrange 3 cucumber ribbons horizontally across the lower third of the tortilla, slightly overlapping, ensuring full coverage.
- Sprinkle 1 tablespoon of chopped dill evenly over the hummus, followed by a pinch of sea salt and black pepper.
- Starting from the edge closest to you, tightly roll the tortilla away from you, applying gentle pressure to ensure a compact roll. Repeat with remaining tortillas.
- Using a sharp serrated knife, trim the ends of each roll for a clean presentation, then slice each roll into 6 equal pinwheels, about 1-inch thick.
- Arrange the pinwheels on a serving platter, garnish with remaining dill, and serve immediately or chill for up to 2 hours before serving for enhanced flavors.
Notably, these pinwheels offer a delightful contrast between the crunchy cucumber and the smooth hummus, with the dill adding a fresh, aromatic lift. For an extra touch of elegance, serve them on a slate board with a drizzle of extra virgin olive oil and a sprinkle of sumac.
Roasted Red Pepper and Goat Cheese Pinwheels
Our roasted red pepper and goat cheese pinwheels are a delightful blend of smoky sweetness and creamy tang, wrapped in a flaky, golden crust. Perfect for entertaining, these elegant bites are as pleasing to the eye as they are to the palate.
Ingredients
- 1 sheet puff pastry, thawed but kept cold
- 4 oz soft goat cheese, at room temperature
- 1/4 cup roasted red peppers, finely chopped and patted dry
- 1 tbsp fresh basil, finely chopped
- 1/2 tsp garlic powder
- 1 large egg, lightly beaten with 1 tbsp water (for egg wash)
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a 10×12 inch rectangle, ensuring even thickness.
- In a small bowl, mix the goat cheese, roasted red peppers, basil, garlic powder, sea salt, and black pepper until well combined.
- Spread the goat cheese mixture evenly over the puff pastry, leaving a 1/2-inch border around the edges.
- Starting from the long side, tightly roll the pastry into a log, sealing the edge with a bit of egg wash.
- Using a sharp knife, slice the log into 1/2-inch thick pinwheels and place them cut side up on the prepared baking sheet.
- Brush the tops of the pinwheels lightly with the remaining egg wash for a golden finish.
- Bake for 15-18 minutes, or until the pinwheels are puffed and golden brown.
- Allow to cool on the baking sheet for 5 minutes before serving to let the flavors meld.
Velvety smooth goat cheese and the sweet char of roasted peppers create a harmonious balance in these pinwheels, while the crisp pastry adds a satisfying crunch. Serve them warm alongside a crisp white wine for an effortless yet impressive appetizer.
Tomato Basil and Mozzarella Pinwheels
These Tomato Basil and Mozzarella Pinwheels are a delightful fusion of fresh flavors and textures, perfect for elevating any gathering or as a sophisticated snack. The combination of ripe tomatoes, fragrant basil, and creamy mozzarella, all wrapped in a flaky pastry, creates a bite-sized masterpiece that’s as visually appealing as it is delicious.
Ingredients
- 1 sheet puff pastry, thawed
- 1/2 cup sun-dried tomato pesto
- 1 cup fresh mozzarella cheese, thinly sliced
- 1/4 cup fresh basil leaves, chiffonade
- 1 large egg, lightly beaten with 1 tbsp water (for egg wash)
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry into a 10×12-inch rectangle, ensuring an even thickness.
- Spread the sun-dried tomato pesto evenly over the pastry, leaving a 1/2-inch border around the edges.
- Arrange the mozzarella slices in a single layer over the pesto, then sprinkle the basil chiffonade, sea salt, and black pepper on top.
- Starting from one long side, tightly roll the pastry into a log, sealing the edge with a bit of egg wash.
- Using a sharp knife, slice the log into 1/2-inch thick pinwheels and place them cut-side down on the prepared baking sheet.
- Brush the tops of the pinwheels with the remaining egg wash for a golden finish.
- Bake for 15-18 minutes, or until the pastry is puffed and golden brown.
- Allow the pinwheels to cool on the baking sheet for 5 minutes before serving to let the cheese set slightly.
Absolutely irresistible when served warm, these pinwheels offer a crisp exterior with a gooey, flavorful center. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a light arugula salad.
Greek Yogurt and Cucumber Pinwheels
Gracefully blending the creamy tang of Greek yogurt with the crisp freshness of cucumber, these pinwheels offer a delightful harmony of flavors and textures, perfect for an elegant appetizer or a light, refreshing snack.
Ingredients
- 1 cup full-fat Greek yogurt, strained
- 1 medium English cucumber, finely diced
- 2 tbsp fresh dill, minced
- 1 tbsp extra-virgin olive oil
- 1 tsp lemon zest, finely grated
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 large whole wheat tortillas
Instructions
- In a medium mixing bowl, combine the strained Greek yogurt, finely diced English cucumber, minced fresh dill, extra-virgin olive oil, finely grated lemon zest, sea salt, and freshly ground black pepper. Stir until all ingredients are uniformly incorporated.
- Lay out the whole wheat tortillas on a clean, flat surface. Evenly spread the yogurt and cucumber mixture over each tortilla, leaving a 1-inch border around the edges to prevent spillage when rolling.
- Starting from one end, tightly roll each tortilla into a log. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up, making them easier to slice.
- Using a sharp knife, trim the ends of each log for a clean presentation, then slice into 1-inch thick pinwheels. Arrange on a serving platter.
Artfully arranged, these pinwheels boast a creamy interior with a satisfying crunch from the cucumber, while the lemon zest and dill add a bright, herbaceous note. Serve them atop a slate board for a rustic yet refined presentation, or alongside a crisp white wine for an effortless entertaining option.
Smoked Salmon and Cream Cheese Pinwheels
Lusciously smooth and irresistibly savory, these smoked salmon and cream cheese pinwheels are the epitome of effortless elegance, perfect for elevating any gathering with their sophisticated flavors and stunning presentation.
Ingredients
- 8 oz cold-smoked salmon, thinly sliced
- 8 oz cream cheese, softened to room temperature
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest, finely grated
- 1/2 tsp freshly ground black pepper
- 4 large flour tortillas (10-inch diameter)
- 1 tbsp capers, drained and roughly chopped
Instructions
- In a medium mixing bowl, combine the softened cream cheese, fresh dill, lemon zest, and black pepper until uniformly blended.
- Lay one flour tortilla flat on a clean work surface. Evenly spread a quarter of the cream cheese mixture over the entire surface of the tortilla, leaving a 1/2-inch border around the edges.
- Arrange a quarter of the smoked salmon slices in a single layer over the cream cheese mixture, followed by a sprinkling of capers.
- Starting at one edge, tightly roll the tortilla into a cylinder. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to firm up. Repeat with the remaining tortillas and filling.
- Using a sharp knife, trim the ends of each roll and slice into 1-inch thick pinwheels. For cleaner cuts, wipe the knife blade with a damp cloth between slices.
Perfectly balanced, these pinwheels offer a delightful contrast between the creamy, tangy filling and the delicate, smoky salmon. Serve them on a platter garnished with additional dill sprigs and lemon wedges for a touch of brightness.
Chicken Caesar Pinwheels
Nothing elevates a gathering quite like a dish that marries simplicity with sophistication, and these Chicken Caesar Pinwheels do just that. Perfectly portable and bursting with flavor, they’re a testament to the art of casual elegance.
Ingredients
- 2 cups cooked, shredded free-range chicken breast
- 1/2 cup high-quality mayonnaise
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp Worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 4 large flour tortillas (10-inch diameter)
- 2 cups romaine lettuce, finely shredded
- 1/2 cup croutons, lightly crushed
Instructions
- In a medium mixing bowl, combine the shredded chicken, mayonnaise, Parmigiano-Reggiano, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper until uniformly mixed.
- Lay out the flour tortillas on a clean, flat surface. Divide the chicken mixture evenly among the tortillas, spreading it thinly and leaving a 1-inch border around the edges.
- Evenly distribute the shredded romaine lettuce and crushed croutons over the chicken mixture on each tortilla.
- Starting at one edge, tightly roll each tortilla into a cylinder, ensuring the filling is compact but not spilling out.
- Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, making them easier to slice.
- Using a sharp knife, trim the ends of each roll, then cut into 1-inch thick pinwheels. For cleaner cuts, wipe the knife blade between slices.
These pinwheels offer a delightful contrast of textures, from the crisp lettuce to the creamy filling, all wrapped in a soft tortilla. Try serving them on a platter garnished with lemon wedges and a sprinkle of extra Parmigiano-Reggiano for an extra touch of elegance.
Black Bean and Corn Pinwheels
Perfect for any gathering, these Black Bean and Corn Pinwheels blend the hearty richness of black beans with the sweet crunch of corn, all wrapped in a soft, pliable tortilla. Their vibrant colors and flavors make them as visually appealing as they are delicious, promising to be the star of your next appetizer spread.
Ingredients
- 1 cup canned black beans, rinsed and drained
- 1/2 cup sweet corn kernels, fresh or thawed from frozen
- 1/4 cup cream cheese, softened
- 2 tbsp sour cream
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 4 large flour tortillas (10-inch diameter)
- 1/4 cup fresh cilantro, finely chopped
- 1 tbsp lime juice, freshly squeezed
Instructions
- In a medium mixing bowl, combine the black beans, corn, cream cheese, sour cream, cumin, smoked paprika, and sea salt. Mash lightly with a fork to blend the ingredients while leaving some texture.
- Stir in the fresh cilantro and lime juice until evenly distributed throughout the mixture.
- Lay out the flour tortillas on a clean, flat surface. Divide the bean and corn mixture evenly among the tortillas, spreading it thinly and leaving a 1-inch border around the edges.
- Roll each tortilla tightly into a log, ensuring the filling is compact. Wrap each log in plastic wrap and refrigerate for at least 1 hour to firm up, making them easier to slice.
- Using a sharp knife, trim the ends of each log and cut into 1-inch thick pinwheels. Arrange on a serving platter and serve immediately or chill until ready to serve.
Absolutely delightful, these pinwheels offer a creamy texture with a satisfying crunch from the corn, while the smoked paprika and cumin add a warm, smoky depth. For an extra touch of elegance, garnish with a drizzle of lime crema and a sprinkle of cilantro before serving.
Tuna Salad Pinwheels
Brimming with freshness and flavor, these Tuna Salad Pinwheels are a delightful twist on the classic, offering a sophisticated yet approachable option for any gathering. Their elegant presentation belies the simplicity of their creation, making them a perfect choice for both casual lunches and upscale events.
Ingredients
- 1 can (5 oz) premium albacore tuna in water, drained and flaked
- 1/4 cup mayonnaise, preferably made with avocado oil
- 1 tbsp Dijon mustard
- 1/2 cup finely diced celery
- 2 tbsp minced red onion
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 large flour tortillas (10-inch), preferably whole wheat
- 1 cup baby spinach leaves, tightly packed
- 1/2 cup roasted red peppers, thinly sliced
Instructions
- In a medium mixing bowl, combine the flaked tuna, mayonnaise, Dijon mustard, diced celery, minced red onion, fresh lemon juice, sea salt, and black pepper. Stir gently until all ingredients are evenly incorporated.
- Lay out the flour tortillas on a clean, flat surface. Spread the tuna salad mixture evenly over each tortilla, leaving a 1-inch border around the edges.
- Arrange a layer of baby spinach leaves over the tuna salad, followed by a layer of thinly sliced roasted red peppers.
- Starting at one edge, tightly roll each tortilla into a cylinder, ensuring the fillings are compact. Wrap each roll in plastic wrap and refrigerate for at least 1 hour to firm up.
- Using a sharp knife, trim the ends of each roll and slice into 1-inch pinwheels. Serve chilled on a platter garnished with additional spinach leaves and lemon wedges for a vibrant presentation.
Offering a harmonious blend of textures, from the creamy tuna salad to the crisp spinach and tender tortilla, these pinwheels are as pleasing to the palate as they are to the eye. For an extra touch of elegance, drizzle with a balsamic reduction or serve alongside a selection of artisan crackers.
Egg Salad and Arugula Pinwheels
Savory and sophisticated, these Egg Salad and Arugula Pinwheels are a delightful twist on the classic egg salad, offering a refreshing crunch and a peppery bite that elevates any gathering or afternoon tea.
Ingredients
- 4 large pasture-raised eggs, hard-boiled and finely chopped
- 1/4 cup mayonnaise, preferably homemade
- 1 tbsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 cup baby arugula, tightly packed
- 2 large flour tortillas (10-inch diameter)
Instructions
- In a medium mixing bowl, combine the finely chopped eggs, mayonnaise, Dijon mustard, smoked paprika, sea salt, and black pepper. Stir until the mixture is homogenous and creamy.
- Lay the flour tortillas flat on a clean work surface. Spread the egg salad mixture evenly over each tortilla, leaving a 1-inch border around the edges.
- Distribute the baby arugula evenly over the egg salad mixture on each tortilla, ensuring full coverage for a balanced flavor in every bite.
- Starting from one end, tightly roll each tortilla into a log, pressing gently to secure the filling. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Using a sharp knife, trim the ends of each log for a clean presentation, then slice into 1-inch thick pinwheels. Serve immediately or keep chilled until ready to serve.
Zesty and vibrant, these pinwheels boast a creamy texture contrasted by the crisp arugula, making them a perfect bite-sized appetizer. For an extra touch of elegance, garnish with a sprinkle of smoked paprika or serve alongside a light, citrusy salad.
Carrot and Ginger Pinwheels
Harnessing the vibrant flavors of fresh carrots and the warm, spicy notes of ginger, these Carrot and Ginger Pinwheels offer a delightful twist on a classic appetizer. Perfectly suited for any gathering, their elegant swirls and harmonious blend of ingredients promise to captivate the palate.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 teaspoon sea salt
- 4 tablespoons unsalted butter, chilled and cubed
- 3 tablespoons ice water
- 1 cup finely grated carrots
- 2 tablespoons freshly grated ginger
- 1/4 cup cream cheese, softened
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and sea salt.
- Add the chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky texture.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a separate bowl, mix the finely grated carrots, freshly grated ginger, softened cream cheese, honey, and ground cinnamon until well combined.
- On a lightly floured surface, roll out the chilled dough into a 12×8-inch rectangle.
- Spread the carrot and ginger mixture evenly over the dough, leaving a 1/2-inch border around the edges.
- Starting from the long side, tightly roll the dough into a log. Tip: Use a piece of parchment paper to help roll the dough without sticking.
- Using a sharp knife, slice the log into 1/2-inch thick pinwheels and place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until the edges are golden brown. Tip: Rotate the baking sheet halfway through baking for even color.
Just out of the oven, these pinwheels boast a buttery, flaky crust with a sweet and spicy filling that’s irresistibly moist. Serve them warm alongside a dollop of whipped cream cheese for an extra layer of indulgence.
Beetroot and Feta Pinwheels
Harnessing the vibrant hues and earthy sweetness of beetroot, these pinwheels are a testament to the beauty of simple ingredients transformed into an elegant appetizer. Paired with the creamy tang of feta, each bite offers a delightful contrast of flavors and textures, perfect for any gathering.
Ingredients
- 1 large beetroot, peeled and finely grated (about 1 cup)
- 1 sheet puff pastry, thawed
- 4 oz feta cheese, crumbled
- 1 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- 1/4 tsp freshly ground black pepper
- 1 large pasture-raised egg, lightly beaten
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet to a 12×10-inch rectangle, ensuring an even thickness.
- In a bowl, combine the grated beetroot, olive oil, thyme, and black pepper, mixing gently to coat the beetroot evenly.
- Spread the beetroot mixture over the puff pastry, leaving a 1-inch border on all sides, then sprinkle the crumbled feta evenly on top.
- Starting from the long side, tightly roll the pastry into a log, sealing the edge with a bit of the beaten egg.
- Using a sharp knife, cut the log into 1/2-inch slices and place them cut-side up on the prepared baking sheet.
- Brush the tops of the pinwheels with the remaining beaten egg for a golden finish.
- Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Allow to cool for 5 minutes on the baking sheet before serving to let the flavors meld beautifully.
Zesty and visually striking, these Beetroot and Feta Pinwheels boast a flaky exterior with a moist, flavorful center. Serve them atop a bed of arugula for a pop of color, or alongside a dollop of Greek yogurt for added creaminess.
Zucchini and Ricotta Pinwheels
Nothing heralds the arrival of summer quite like the delicate flavors of zucchini and ricotta coming together in these elegant pinwheels. Perfect for a sophisticated appetizer or a light lunch, they embody the essence of seasonal dining with their vibrant colors and refined taste.
Ingredients
- 1 large zucchini, thinly sliced lengthwise into 1/8-inch ribbons
- 1 cup whole-milk ricotta cheese, drained
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 large pasture-raised egg, lightly beaten
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the ricotta, Parmigiano-Reggiano, olive oil, thyme, sea salt, and black pepper until smooth.
- Lay out the zucchini ribbons on a clean work surface. Spread a thin layer of the ricotta mixture evenly over each ribbon.
- Carefully roll each zucchini ribbon into a tight spiral and place seam-side down on the prepared baking sheet.
- Brush the tops of the pinwheels lightly with the beaten egg to ensure a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the edges are slightly golden.
- Allow the pinwheels to cool for 5 minutes before serving to let the flavors meld beautifully.
Here, the pinwheels emerge from the oven with a delightful contrast of textures—creamy ricotta against the slight bite of zucchini. Serve them atop a drizzle of basil-infused oil for an extra layer of flavor, or alongside a crisp, chilled white wine to elevate your summer entertaining.
Pesto Chicken and Sundried Tomato Pinwheels
Kaleidoscopic in flavor and presentation, these pinwheels marry the vibrant freshness of basil pesto with the rich, tangy depth of sundried tomatoes, all wrapped in tender, herb-infused chicken.
Ingredients
- 1 lb boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1/4 cup basil pesto, homemade or high-quality store-bought
- 1/4 cup sundried tomatoes in oil, drained and finely chopped
- 1/2 cup shredded mozzarella cheese
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 4 wooden toothpicks, soaked in water for 10 minutes
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay the pounded chicken breasts flat on a clean work surface. Evenly spread the basil pesto over each breast, leaving a 1/2-inch border around the edges.
- Sprinkle the chopped sundried tomatoes and shredded mozzarella cheese over the pesto, ensuring even distribution.
- Carefully roll each chicken breast tightly from one end to the other, securing the roll with soaked toothpicks at 1-inch intervals.
- Brush the outside of each roll with extra virgin olive oil and season with sea salt and freshly ground black pepper.
- Place the rolls seam-side down on the prepared baking sheet and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Allow the pinwheels to rest for 5 minutes before removing the toothpicks and slicing into 1-inch thick rounds.
Perfectly succulent, each slice reveals a spiral of flavors that are as visually stunning as they are delicious. Serve these pinwheels atop a bed of arugula for a light lunch or as an elegant appetizer at your next gathering.
Apple and Cheddar Pinwheels
Combining the crisp sweetness of apples with the sharp tang of cheddar, these pinwheels offer a delightful contrast of flavors and textures, perfect for any gathering or a sophisticated snack.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup sharp cheddar cheese, finely grated
- 1 medium Granny Smith apple, peeled and finely diced
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 egg, pasture-raised and lightly beaten
- 1 tbsp water
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the puff pastry into a 12×10-inch rectangle.
- Evenly spread the Dijon mustard over the pastry, leaving a 1/2-inch border around the edges.
- Sprinkle the grated cheddar cheese over the mustard, followed by the diced apple.
- Drizzle the honey evenly over the apple and cheese, then season with sea salt and black pepper.
- Starting from one long side, tightly roll the pastry into a log, sealing the edge with a bit of the beaten egg.
- Using a sharp knife, slice the log into 1/2-inch thick pinwheels and place them on the prepared baking sheet.
- In a small bowl, mix the remaining beaten egg with 1 tbsp water to create an egg wash.
- Lightly brush the tops of the pinwheels with the egg wash for a golden finish.
- Bake for 15-18 minutes, or until the pinwheels are puffed and golden brown.
- Allow to cool on the baking sheet for 5 minutes before serving.
Every bite of these Apple and Cheddar Pinwheels delivers a perfect balance of sweet and savory, with the flaky pastry providing a satisfying crunch. Serve them warm alongside a crisp white wine for an elegant appetizer, or pack them for a picnic to enjoy the melding of flavors at their peak.
Peanut Butter and Banana Pinwheels
Amidst the hustle of everyday life, these Peanut Butter and Banana Pinwheels emerge as a delightful fusion of creamy richness and natural sweetness, wrapped in a tender embrace of whole wheat tortilla, promising a quick yet sophisticated snack.
Ingredients
- 1 large, ripe banana, thinly sliced
- 2 tablespoons creamy, organic peanut butter
- 1 whole wheat tortilla (10-inch diameter)
- 1 teaspoon local honey
- A pinch of sea salt
Instructions
- Lay the whole wheat tortilla flat on a clean, dry surface.
- Using a spatula, evenly spread the organic peanut butter over the entire surface of the tortilla, leaving a 1-inch border around the edges.
- Arrange the thinly sliced banana in a single layer over the peanut butter, ensuring even distribution.
- Drizzle the local honey over the banana slices, then sprinkle a pinch of sea salt to enhance the flavors.
- Starting at one end, tightly roll the tortilla into a log, pressing gently to secure the fillings.
- Using a sharp knife, slice the log into 1-inch thick pinwheels, wiping the knife clean between cuts for neat edges.
- Arrange the pinwheels on a serving platter, and serve immediately or chill for 15 minutes for a firmer texture.
Zesty and satisfying, these pinwheels boast a harmonious blend of textures—from the creamy peanut butter to the crisp bite of fresh banana. For an elegant twist, drizzle with melted dark chocolate or sprinkle with crushed, roasted peanuts before serving.
Dark Chocolate and Strawberry Pinwheels
Savory and sweet unite in these Dark Chocolate and Strawberry Pinwheels, a delightful pastry that marries the richness of high-quality dark chocolate with the fresh, tangy burst of ripe strawberries, all wrapped in a flaky, buttery dough.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 3 tbsp ice water
- 1/2 cup dark chocolate, finely chopped (70% cocoa)
- 1 cup fresh strawberries, hulled and thinly sliced
- 1 tbsp heavy cream, for brushing
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt. Add the chilled, cubed unsalted butter and use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky texture.
- Turn the dough onto a lightly floured surface and roll into a 12-inch square. Sprinkle the finely chopped dark chocolate evenly over the dough, leaving a 1-inch border. Arrange the thinly sliced strawberries over the chocolate.
- Starting from one edge, tightly roll the dough into a log. Wrap in parchment paper and chill in the refrigerator for 30 minutes to firm up. Tip: Chilling the dough makes it easier to slice and helps maintain the pinwheel shape during baking.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the dough log from the refrigerator and unwrap. Using a sharp knife, slice into 1/2-inch thick rounds and place on the prepared baking sheet. Brush the tops lightly with heavy cream.
- Bake for 20-25 minutes, or until the edges are golden brown and the chocolate is melted. Tip: Rotate the baking sheet halfway through baking for even browning.
- Allow the pinwheels to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Artfully arranged on a platter, these pinwheels offer a contrast of textures—crisp, flaky pastry against the soft, molten chocolate and juicy strawberries. Serve them as an elegant dessert or a sophisticated afternoon treat with a dollop of whipped cream or a drizzle of strawberry coulis for an extra touch of luxury.
Conclusion
Exploring these 18 delicious, healthy pinwheel recipes offers a fantastic way to add nutritious and tasty options to your meal planning. Whether you’re looking for a quick snack or a creative appetizer, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest to spread the joy of healthy eating. Happy cooking!