If you want a crowd-pleasing appetizer that is quick AND easy, this recipe for CHEESE-Y PINWHEELS is for you! Five or fewer ingredients to whip up a crunchy, cheesy, handheld appetizer the whole family will love.
Pro tip - make half a batch of pinwheels with just the cheese mixture and the other half with Very Good Bacon inside. And if you have a bigger crowd to feed, add this loaded pizza dip to your menu!
Have you ever tried plant-based cheese? This was a new one for us and we are so glad we took the plunge! The Very Good Cheese Co. holds true to it's name with cultured, nut-based cheeses are carefully crafted in small batches and naturally preserved through fermentation instead of preservatives. These tasty soy and gluten-free cheeses are perfect for everything from a grilled cheese sandwich to a gourmet cheese plate!
CHEESE-Y HERB PINWHEELS
A quick & easy plant-based crowd-pleasing appetizer!
Makes ~48 pinwheels
- ½ block VERY GOOD CHEESE CO. DILL-ISH OR PEPPERJACK (works with all cheeses)
- ⅔ cup plant-based cream cheese (we recommend trying Earth's Own)
- ½ cup mixed fresh herbs (like parsley, dill, mint, rosemary, or thyme), chopped
- ½-1 pkg VERY GOOD BACON, chopped (optional)
- flour, for dusting
- 2 sheets frozen puff pastry, thawed in the refrigerator overnight
- Preheat the oven to 375 F and line 2 sheet pans with parchment paper or reusable silicone.
- In a medium mixing bowl, combine Very Good Cheese Co., cream cheese, and herbs. Mix well, we recommend using an electric mixer.
- On a clean countertop, lightly dust the surface with flour. Place 1 puff pastry on a floured surface, and using a lightly floured rolling pin, roll pastry to a 10 x 12-inch rectangle.
- Gently spread half of the cheese mixture over the entire puff pastry and sprinkle with half of the bacon, if using.
- Tightly roll into a 12-inch log and place it in the refrigerator.
- Repeat steps 2-4 with the remaining ingredients.
- Remove the first pinwheel log from the refrigerator and cut it into 24 pinwheels. Place pinwheels on lined parchment paper. Repeat with other pinwheel logs. Bake for 18-20 minutes or until puff pastry is golden brown.
- Serve warm or at room temperature. Keep for up to 3 days refrigerated in an airtight container. Reheat at 375F for about 5 minutes.
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