Pinwheel Sandwiches are easy bite-sized appetizers made with spinach wraps filled with cream cheese, blue cheese, crispy bacon, and colorful bell peppers. They’re chilled, sliced, and can be arranged into a festive Christmas wreath for the holidays.
I love making these for parties because you can prepare them ahead of time and serve them cold. The Christmas wreath is especially fun for holiday gatherings, with fresh basil and tomatoes adding the finishing touch.
Why I Love This Recipe 💙
Ingredients
About the Ingredients ⭐
- Cream Cheese: Soften to room temperature so it’s easy to mix and spread.
- Blue Cheese Crumbles: Let them come to room temperature so they blend easily with the cream cheese.
- Bell Peppers: Red, green, and yellow bell peppers add crunch, flavor, and plenty of festive color.
- Bacon: Cook thick-cut bacon until crisp, then crumble it before adding to the filling.
- Spinach Wraps: Large 12-inch spinach wraps give the pinwheels their green color and make them perfect for the Christmas wreath presentation.
Be sure to check out the full recipe and ingredient list below
How to Make Pinwheel Sandwiches
1 – Make the Filling: Beat the cream cheese and blue cheese together until creamy.
2 – Fill the Wraps: Spread the cheese mixture over each spinach wrap, then add the diced peppers and bacon.
3 – Roll & Chill: Roll each wrap tightly, cover, and refrigerate for at least 30 minutes.
4 – Slice: Cut the chilled wraps into pinwheels and arrange on a platter.
How to Make a Christmas Pinwheel Wreath
To make a Christmas wreath, slice the chilled wraps into ¾-inch pinwheels and arrange them in two circles on a large round platter. Fill in any gaps with extra pinwheels, then decorate with fresh basil leaves and halved grape tomatoes for a festive red and green finish. Cover and refrigerate until ready to serve.
Tips I Found Helpful 💙
- Soften the cream cheese: Room-temperature cream cheese is much easier to mix and spread over the wraps.
- Dice the peppers small: Small pieces make the wraps easier to roll and give you a little pepper in every pinwheel.
- Roll them tightly: A tight roll helps the pinwheels hold their shape after slicing.
- Don’t skip the chill time: Refrigerate the rolled wraps for at least 30 minutes so they’re easier to slice cleanly.
- Use a sharp knife: A sharp knife helps cut neat pinwheels without squishing the filling.
Questions Readers Ask Most
Can I make Pinwheel Sandwiches ahead of time?
Yes. Prepare and roll the wraps ahead of time, then cover and refrigerate. Slice them closer to serving for the freshest presentation.
How do I keep pinwheels from falling apart?
Roll the wraps tightly and chill them for at least 30 minutes before slicing. This helps the filling firm up and keeps the pinwheels together.
Can I use a different type of wrap?
Yes. Regular flour tortillas or flavored wraps will work. I use spinach wraps because the green color is perfect for the Christmas wreath.
How do I store leftover pinwheels?
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
More Appetizers I Love
Pinwheel Sandwiches
Easy Pinwheel Sandwiches filled with cream cheese, blue cheese, bacon, and peppers, with an optional festive Christmas wreath presentation.
Ingredients
- 12oz Cream Cheese, Softened
- 1 Cup Blue Cheese Crumbles, Room Temperature
- 1 Red Bell Pepper, Small Diced
- 1 Green Bell Pepper, Small Diced
- 1 Yellow Bell Pepper, Small Diced
- 9 Thick Cut Bacon Slices, Cooked and Crumbled
- 5 12” Spinach Wraps
- Fresh Basil Leaves
- ¼ Cup Grape Tomatoes, Sliced Lengthwise
Instructions
- In a medium bowl, use a handheld electric mixer to beat the softened cream cheese and blue cheese until well combined.
- Lay out one spinach wrap and spread about ¼ cup of the cream cheese mixture evenly over the wrap.
- Sprinkle about 1 tablespoon each of the diced bell peppers and crumbled bacon over the cream cheese mixture.
- Roll the wrap up tightly, tucking in any filling that falls out.
- Repeat with the remaining wraps. Cover and refrigerate for at least 30 minutes.
For the Wreath
- Cut each chilled wrap in half, then cut 4–5 slices from each half, about ¾-inch thick. Discard or snack on the uneven end pieces. You should get approximately 40–50 pinwheels.
- To make the wreath, use a large round board or platter. Start the inner circle about 3 inches below the center of the board.
- Arrange 11–12 pinwheels to form the inner circle. Arrange another 19–20 pinwheels around the outside to create the larger circle.
- Place any remaining pinwheels between or on top of the two circles to fill in the wreath. I used about 40 pinwheels total.
- Decorate the wreath with fresh basil leaves and halved grape tomatoes. Add more around the wreath as desired for a festive red and green finish.
- Cover and refrigerate until ready to serve. Enjoy!
Notes
Chill the rolled wraps for at least 30 minutes before slicing. This helps them hold their shape and makes it easier to get clean ¾-inch pinwheels.
Nutrition Information:
Yield:
10Serving Size:
3Amount Per Serving: Calories: 380Total Fat: 25gSaturated Fat: 13gUnsaturated Fat: 12gCholesterol: 64mgSodium: 747mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 15g
This is so festive and looks absolutely amazing. I pin 📌 it so I can make it. Thank you for sharing this.
Thanks they’re delicious
I can’t eat bacon.. 0 stars ridiculous…
You can skip the bacon lol