Cheddar Pinwheels
Flaky, buttery puff pastry meets a savory, cheesy filling in these irresistible Cheddar Pinwheels—a perfect appetizer or snack that’s as easy to make as it is delicious! Featuring a delectable blend of sharp cheddar cheese, creamy cream cheese, aromatic green onions, and a hint of smoked paprika, these pinwheels are rolled, sliced, and baked to golden perfection. With just 15 minutes of prep time, they’re a guaranteed crowd-pleaser for parties, game days, or cozy family gatherings. Serve them warm for maximum flavor impact and enjoy their crispy edges and gooey, cheesy centers. Whether you’re entertaining or indulging, these Cheddar Pinwheels are a quick and impressive treat everyone will love!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 2 cups cheddar cheese, shredded
- 4 tablespoons cream cheese, softened
- 2 tablespoons green onions, finely chopped
- 1 teaspoon garlic powder
- 0.5 teaspoons smoked paprika
- 1 large egg, beaten
- 2 tablespoons flour (for dusting)
Instructions
Thaw the puff pastry sheets according to the package instructions, usually 30-40 minutes, until pliable.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly dust a clean surface with flour and roll out one puff pastry sheet to smooth it out slightly.
In a medium mixing bowl, combine the shredded cheddar cheese, softened cream cheese, chopped green onions, garlic powder, and smoked paprika. Mix well to form a paste-like filling.
Spread half of the cheese mixture evenly over the first puff pastry sheet, leaving a 1/2-inch border on all sides.
Starting from one edge, carefully roll the pastry into a tight log. Seal the edge with a small amount of water to secure it.
Repeat the process with the second puff pastry sheet and the remaining cheese filling.
Use a sharp knife to slice each log into 1/2-inch thick rounds. You should get about 15-18 pinwheels per log.
Place the pinwheels flat on the prepared baking sheet, leaving some space between them to expand while baking.
Brush the tops of the pinwheels with the beaten egg to give them a golden finish.
Bake in the preheated oven for 18-20 minutes, or until the pinwheels are golden brown and puffed up.
Remove from the oven and let them cool for 5 minutes before transferring to a serving platter.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1733 mg | 133% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
