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Pinwheel Christmas Tree Appetizer

Pinwheel Christmas tree appetizer turns creamy ranch, cheddar, spinach, and red pepper pinwheels into a festive platter. Chilled tortilla rolls slice neatly and arrange into a tree topped with a yellow pepper star.
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Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 package (8 oz) cream cheese softened
  • 0.25 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup sharp cheddar cheese shredded
  • 0.5 red bell pepper medium, finely diced and patted dry
  • 1 cup baby spinach finely chopped and patted dry
For the pinwheels
  • 4 spinach herb flour tortillas 10-inch
For the tree
  • 1 yellow bell pepper small

Equipment

  • 1 large serving platter

Method
 

Make the filling
  1. In a medium bowl, stir the cream cheese and sour cream until smooth, then stir in the ranch seasoning mix.
  2. Fold in the cheddar, red bell pepper, and spinach until evenly combined.
Roll the pinwheels
  1. Spread one-quarter of the filling evenly over each tortilla, leaving a 1/2-inch strip uncovered along the far edge.
  2. Starting at the edge nearest you, roll each tortilla tightly toward the uncovered edge and place it seam-side down.
  3. Wrap the rolls and refrigerate for at least 1 hour, or until firm enough to slice.
  4. Trim the ends and cut each roll into 3/4-inch slices with a serrated knife.
Arrange the tree
  1. On a large serving platter, arrange the pinwheels in a triangle, with rows that widen toward the bottom.
  2. Cut a star and a 2-inch strip from the yellow bell pepper.
  3. Finely dice the remaining yellow bell pepper.
  4. Place the star above the tree and the strip at its base, then scatter the diced pepper over the pinwheels as ornaments.
  5. Serve immediately, or cover and refrigerate until serving.

Notes

Pat the vegetables thoroughly dry so the filling stays firm. Refrigerate covered for up to 3 days; freezing is not recommended. For a gluten-free option, use certified gluten-free tortillas and ranch seasoning.