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Veggie Pinwheel Appetizers Recipe
Veggie Pinwheel Appetizers Recipe photo by Taste of Home

Veggie Pinwheel Appetizers Recipe

Read Reviews (2)
5 2
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My son, Tyler, loves these and even asked me to make them for his school party instead of cupcakes! Now his classmates love them, too, and I make them for every party. To keep it easy, I usually get the veggies from the grocery store's salad bar. —Beverly M. Jones, Cambridge, Maryland
TOTAL TIME: Prep Time: 20 min. + chilling
MAKES:32 servings
TOTAL TIME: Prep Time: 20 min. + chilling
MAKES: 32 servings

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 tablespoons Vidalia onion salad dressing
  • 1/2 cup finely chopped fresh broccoli
  • 1/4 cup grated carrot
  • 1/4 cup finely chopped red onion
  • 1/2 teaspoon dill weed
  • 4 whole wheat tortillas (8 inches)

Nutritional Facts

1 piece equals 40 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 56 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a small bowl, beat cream cheese and salad dressing until blended. Stir in the broccoli, carrot, onion and dill weed. Spread over tortillas. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Unwrap and cut each into eight slices. Yield: 32 appetizers.
Originally published as Veggie Pinwheel Appetizers in Healthy Cooking December/January 2011, p12

Nutritional Facts

1 piece equals 40 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 56 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Reviews for Veggie Pinwheel Appetizers(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jul. 6, 2013

Everyone at the party loved these and when I explained how to make them they didn't realize how easy it was. I would highly recommend them.

MY REVIEW
Reviewed Dec. 18, 2010

I substituted Light Italian dressing and it still was great!

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