Ingredient List
- 1 container (8 oz) cream cheese spread, softened
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon garlic powder
- 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 cup shredded Parmesan cheese
- 2 packages (6 oz each) sliced pepperoni
- 1 package (8 oz) sliced mozzarella cheese
Preparation
- In small bowl, mix cream cheese spread, Italian seasoning, pepper flakes and garlic powder. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with Parmesan cheese, pepperoni and mozzarella cheese.
- Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
- To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
Expert Tips
- One 8-oz package of cream cheese can be used instead of cream cheese spread for these pizza tortilla pinwheels. Soften cream cheese as directed on package.
- Two cups shredded mozzarella cheese can be substituted for the sliced mozzarella in this pizza pinwheel appetizers recipe.
Nutrition
- 1 Pinwheel Calories 140 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g ,Trans Fat 1/2g); Cholesterol 25mg; Sodium 400mg; Potassium 60mg; Total Carbohydrate 6g (Dietary Fiber 0g ,Sugars 0g); Protein 6g
- % Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 2%
- Exchanges: 1/2 Starch; 1/2 High-Fat Meat; 1 Fat
- Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet