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

Veggie Pinwheel Appetizers Recipe

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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


  • 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: 40 calories, 2g fat (1g saturated fat), 5mg cholesterol, 56mg sodium, 4g carbohydrate (1g sugars, trace fiber), 1g protein


  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

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Reviewed Jan. 18, 2016

"I made these for a holiday get together and everyone loved them! I just made another batch using broccoli and cauliflower. Can't wait to taste this variation!"

Reviewed Sep. 15, 2015

"Great. Made triple recipe for church brunch. All gone."

Reviewed Aug. 28, 2015

"excellent, a big hit at the reception for our new pastor."

Reviewed Aug. 27, 2014

"My favorite party food !!!"

Reviewed Aug. 18, 2014

"These remind me of the finger sandwiches my Grandma and her lady friends would make for church functions. I can tell by the ingredients that they are Wonderful!"

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