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Cranberry Cream Cheese Pinwheels

Sweet Bacon & Pecans
Here is how to make cranberry cream cheese pinwheels, an easy holiday appetizer recipe.
Print Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients
  

  • 4 large flour tortillas 10 inch size
  • 8 oz cream cheese softened
  • 4 oz goat cheese or feta cheese softened
  • 1/3 cup dried cranberries chopped into small pieces
  • 1/4 cup chopped walnuts or pecans
  • 2 green onions finely diced, just the green parts, or omit for a milder flavor
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 to 2 tsp ranch seasoning blend optional
  • 1 to 2 tsp honey more if you like it sweet, less if you don’t
  • 1/4 tsp salt

Instructions
 

  • Combine the cream cheese, goat cheese, garlic powder, onion powder, ranch seasoning (optional), honey, and salt in a large mixing bowl. Use a hand mixer or a sturdy spoon to blend it all together until it’s smooth and creamy.
  • Stir in the dried cranberries, walnuts or pecans, and green onions, making sure that everything is evenly distributed throughout the cream cheese mixture. Divide the mixture into fourths.
  • Lay a tortilla on a flat surface, spread a fourth of the cream cheese mixture across it in an even layer, leaving a ½ inch margin around edges the tortilla. Repeat with each tortilla.
  • Roll up each tortilla tightly, and then wrap the rolls in plastic wrap. Place them in the fridge for at least an hour to firm up. This helps the flavors to meld and makes slicing the cranberry pinwheels easier.
  • After chilling, unwrap the rolls and slice each one into ¾ to 1 inch pinwheels. Arrange the pinwheels on a plate and get ready for the compliments!

Notes

You can make cranberry pinwheels a day ahead and slice just before serving. Store the pinwheels in the refrigerator until you’re ready to serve them. For an extra festive touch, add a sprinkle of chopped fresh herbs like parsley or chives on top.