Recipe Background
These are Italian Pinwheels! Do they need much more of an introduction? Each wheel of goodness is filled with tangy cream cheese, sweet sun-dried tomatoes, and aromatic basil for the full Mediterranean feeling! A touch of garlic and sharp parmesan will only make that Tuscan taste more prominent! Good times will be rolling in with these Italian Pinwheels!
These are Italian Pinwheels! Do they need much more of an introduction? Each wheel of goodness is filled with tangy cream cheese, sweet sun-dried tomatoes, and aromatic basil for the full Mediterranean feeling! A touch of garlic and sharp parmesan will only make that Tuscan taste more prominent! Good times will be rolling in with these Italian Pinwheels!
Ingredients
- 1 (8-ounce) package cream cheese softened
- 1/2 cup oil-packed sun-dried tomatoes drained, patted dry
- 1/3 cup frozen spinach thawed, squeezed dry
- 2 cloves garlic minced
- 1/4 cup parmesan cheese shredded
- salt to taste
- black pepper to taste
- 2 burrito-sized flour tortillas
- 20 basil leaves
Directions
- In a bowl, add the cream cheese, the sun-dried tomatoes, the spinach, the minced garlic, and the parmesan cheese and thoroughly mix to combine.
- Season the cream cheese mixture with the salt and the black pepper.
- Spoon 1/2 of the cream cheese mixture onto each of the tortillas, spreading the cream cheese mixture out evenly. Be careful not to tear the tortilla.
- Evenly place the basil leaves on top of the filling on both tortillas.
- Roll up each of the tortillas tightly.
- Wrap the rolled-up tortillas in plastic wrap.
- Refrigerate the wrapped tortillas for at least 1 hour.
- Unwrap the tortillas.
- Using a serrated knife, carefully slice the rolled-up tortillas into 1/2-inch-thick slices.
- Serve.
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