Sun-Dried Tomato Basil Cream Cheese Pinwheels
These easy summer appetizer pinwheels combine creamy cream cheese, tangy sun-dried tomatoes, and fresh basil rolled in puff pastry or tortillas for a quick, crowd-pleasing snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-16 pinwheels (about 6 servings) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup sun-dried tomatoes, finely chopped (packed in oil)
- 1/4 cup fresh basil leaves, chopped (or 1 tbsp dried basil)
- 1 tsp garlic powder
- 1 tsp lemon zest
- Salt and freshly ground black pepper, to taste
- 1 sheet puff pastry, thawed (or 4 large flour tortillas for no-bake option)
- Optional: grated Parmesan cheese (for sprinkling before baking)
- Optional: extra fresh basil leaves for garnish
Instructions
- In a medium mixing bowl, combine softened cream cheese, chopped sun-dried tomatoes, chopped basil, garlic powder, lemon zest, salt, and pepper. Mix until smooth and evenly incorporated.
- If using puff pastry, lightly flour your work surface and roll out the sheet into a roughly 12×12 inch square. For tortillas, lay them flat on your workspace.
- Spread the cream cheese mixture evenly over the puff pastry or tortillas, leaving about a 1/2 inch border around the edges.
- Starting from one edge, roll the dough or tortilla tightly into a log shape. Wrap the log in plastic wrap and refrigerate for at least 15 minutes.
- Remove the log from the fridge and unwrap. Using a sharp knife or pizza cutter, slice the roll into 1/2 to 3/4 inch thick pinwheels.
- If using puff pastry, place pinwheels on a parchment-lined baking sheet spaced about 1 inch apart. Optionally sprinkle grated Parmesan on top. Bake at 375°F (190°C) for 12-15 minutes until puffed and golden brown. For tortillas, skip baking or toast briefly in a pan for a warm bite.
- Let pinwheels cool for 5 minutes before serving. Garnish with extra basil leaves if desired.
Notes
If sun-dried tomatoes are too oily, pat dry before chopping to avoid greasy filling. Keep cream cheese softened but not melted. Chill the rolled log before slicing to ensure neat pinwheels. For gluten-free, use almond flour wraps and gluten-free puff pastry. For vegan, substitute dairy-free cream cheese and vegan puff pastry or tortillas.
Nutrition
- Serving Size: 2-3 pinwheels per se
- Calories: 180
- Sugar: 1
- Sodium: 220
- Fat: 13
- Saturated Fat: 6
- Carbohydrates: 10
- Fiber: 1
- Protein: 4
Keywords: sun-dried tomato, basil, cream cheese, pinwheels, appetizer, summer recipe, easy snack, puff pastry, tortillas