These pinwheel sandwiches are just as perfect for parties as they are for tucking into lunchboxes! With cream cheese, pesto, and sun-dried tomatoes, each bite of these vegan tortilla roll-ups is packed with flavour.
Pinwheel sandwiches—also known as tortilla roll-ups—are a staple of baby showers, bridal showers, and other parties where you need finger foods for pairing with Peach Bellinis and other cocktails. Although simple, they’re also delicious and easy to make—I mean, what’s not to love?!
I’m such a big fan of pinwheel sandwiches that I make them on the regular. A batch will last me several days for an easy grab-and-go lunch or snack since they can be made ahead of time and stored in the fridge until you’re ready to eat.
This recipe for pinwheel sandwiches pairs cream cheese with pesto and sun-dried tomatoes for a Mediterranean-inspired flavour combination that is simply irresistible. But you can feel free to get creative and experiment with different fillings too—I share some ideas below!
Why You’ll Love This Pinwheel Sandwiches Recipe
- Practically effortless . While I love hot appetizers like Corn Nuggets and Sambusas , pinwheel sandwiches are a no-cook recipe that can be assembled in minutes.
- Make-ahead friendly . Prepare these in advance for a stress-free party or pack them up for a quick lunch. They’re even better after a day in the fridge!
- Customisable . Get creative with the filling and make these tortilla roll-ups your own! This is a recipe where it’s hard to go wrong.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Vegan Pesto (or Use MyEasy 10-Minute Basil Pesto Recipe):
- Cashews – I use raw cashews for this recipe.
- Garlic
- Fresh basil – Standard Genovese basil is best in this recipe.
- Olive oil – A fruity, high-quality extra-virgin olive oil will really take the pesto to the next level!
- Nutritional yeast – For a cheesy flavour without adding cheese.
- Lemon juice – Fresh lemon juice adds a bright note.
- Salt and pepper
Pinwheel Sandwiches:
- Vegan cream cheese – You can use homemade vegan cream cheese or store-bought.
- Sun-dried tomatoes – I use the kind that comes in oil. If you’d like, you can use the oil from the jar to make the pesto.
- Scallions
- Grated vegan Parmesan – Both store-bought or homemade vegan Parmesan will work for these pinwheel sandwiches.
- Tortillas – Flour tortillas are best; this is also a great recipe for using flavoured tortillas like spinach or sun-dried tomato.
How to Make Pinwheel Sandwiches
- Make the pesto. Pulse the cashews and garlic in a food processor until crumbly. Blend in the basil, then drizzle in the oil while the food processor runs. Add the nutritional yeast , lemon juice, salt, and pepper, processing until smooth.
- Whip the cream cheese. In the bowl of a stand mixer, beat the vegan cream cheese on high speed until it’s light, fluffy, and easy to spread.
- Finish the cream cheese filling. Fold the pesto, sun-dried tomatoes, scallions, and vegan Parmesan into the whipped vegan cream cheese.
- Fill and roll. Divide the filling onto the tortillas. Roll each tortilla tightly.
- Chill. Wrap the rolled tortillas in plastic wrap and chill in the refrigerator overnight.
- Slice. Remove the tortilla roll-ups from the refrigerator and unwrap them. Use a sharp knife to cut them into pinwheels, then serve.
Tips for Success
- Soften the cream cheese first . To make sure the cream cheese whips easily for that light, fluffy texture, let it soften at room temperature before using it.
- Use fresh tortillas . Stale tortillas are prone to tearing and crumbling when rolled or sliced, so use fresh ones for best results. They should feel pliable when you bend them.
- Don’t overfill . Too much filling can lead to messy and difficult-to-roll pinwheel sandwiches. If you need to, use a fifth tortilla rather than overfilling four.
- Roll tightly, but not too tight . If you use too much pressure, the cream cheese filling will spill out of the sides. Roll tightly to keep everything together, but not so tight that you’re squeezing filling out.
- Chill before slicing . Letting the pinwheels chill in the refrigerator allows them to firm up, making them easier to slice through neatly.
Can Pinwheels Be Made the Night Before?
Yes, pinwheels can be made the night before! In fact, it’s best to let them chill in the refrigerator overnight before slicing and serving. Not only does this make them easier to slice, but it also allows the flavours to meld together, making for a more delicious pinwheel sandwich.
Variations
- Swap the cream cheese for hummus . For a slightly different flavour, replace the cream cheese with hummus .
- Add in some more veggies . Very thinly sliced cucumbers, minced bell peppers, or shredded carrots would make great additions to these pinwheel sandwiches.
- Try another variety of pesto . Parsley pesto , pea pesto , or even kale pesto would be delicious in this recipe.
Serving Suggestions
Pinwheel sandwiches make a delicious addition to a vegan charcuterie board to give it a little more variety than your standard plant-based meats and cheeses. For school lunches, thread them onto small skewers with cherry tomatoes for some colour and fun.
How to Store Leftovers
Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days. If you need to stack them, place parchment paper or wax paper between the layers.
Can I Freeze This Recipe?
Yes, you can freeze pinwheel sandwiches! Just wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving. (Note that the texture isn’t quite as good after freezing, so I only recommend this method of storage if you have a lot of leftovers on hand and can’t eat them all within a few days.)
More Vegan Appetizer Recipes
- Loaded Potato Skins
- Vegan Spinach Artichoke Dip
- Vegan Cranberry Meatballs
- Strawberry Salsa
- Vegan Dumplings With Dipping Sauce
Ingredients
For the vegan pesto:
- ⅓ cup cashews , 37 grams or sunflower seeds to be nut free and cheaper
- 2 cloves garlic
- 2 ½ cups packed fresh basil , 57.5 grams
- ¼ cup quality olive oil , 59 ml
- 2 tablespoons nutritional yeast , 21 grams or vegan parmesan cheese
- 1 teaspoon fresh lemon juice , 5 ml
- Salt and pepper , to taste
For the pinwheels:
- 24 ounces vegan cream cheese , 680 grams
- ¾ cup sun-dried tomatoes in oil , drained and roughly chopped, 177 ml
- 5 scallions , chopped
- 2 cups grated vegan Parmesan cheese , 200 grams
- 10 tortillas
Instructions
- In a food processor, blend the cashews and garlic until crumbly. Blend in the basil until nicely chopped. Keep the food processor running and drizzle in the olive oil. Blend in the nutritional yeast, lemon juice, and salt and pepper.
- In the bowl of a standing mixer, beat the vegan cream cheese on high speed until light and fluffy.
- Fold the vegan pesto, sun-dried tomatoes, scallions, and vegan parmesan into the whipped vegan cream cheese until well incorporated.
- Spread an even amount of the vegan cream cheese mixture over a tortilla, leaving a 1-inch border. Roll the tortilla tightly around the filling (but not so tightly that the filling squishes out). Repeat with the remaining tortillas and filling.
- Cover the rolled tortillas in the fridge for at least 30 minutes or overnight if desired.
- Slice into 1-inch pinwheels and serve.
Notes
- You can easily cut this recipe in half!
- To store : Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days.
- To freeze : Wrap the pinwheels tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving.
Pinwheel Sandwiches
Ingredients
For the vegan pesto:
- ⅓ cup cashews 37 grams or sunflower seeds to be nut free and cheaper
- 2 cloves garlic
- 2 ½ cups packed fresh basil 57.5 grams
- ¼ cup quality olive oil 59 ml
- 2 tablespoons nutritional yeast 21 grams or vegan parmesan cheese
- 1 teaspoon fresh lemon juice 5 ml
- Salt and pepper to taste
For the pinwheels:
- 24 ounces vegan cream cheese 680 grams
- ¾ cup sun-dried tomatoes in oil drained and roughly chopped, 177 ml
- 5 scallions chopped
- 2 cups grated vegan Parmesan cheese 200 grams
- 10 tortillas
Instructions
- In a food processor, blend the cashews and garlic until crumbly. Blend in the basil until nicely chopped. Keep the food processor running and drizzle in the olive oil. Blend in the nutritional yeast, lemon juice, and salt and pepper.
- In the bowl of a standing mixer, beat the vegan cream cheese on high speed until light and fluffy.
- Fold the vegan pesto, sun-dried tomatoes, scallions, and vegan parmesan into the whipped vegan cream cheese until well incorporated.
- Spread an even amount of the vegan cream cheese mixture over a tortilla, leaving a 1-inch border. Roll the tortilla tightly around the filling (but not so tightly that the filling squishes out). Repeat with the remaining tortillas and filling.
- Cover the rolled tortillas in the fridge for at least 30 minutes or overnight if desired.
- Slice into 1-inch pinwheels and serve.
Video
Notes
- You can easily cut this recipe in half!
- To store : Keep leftover pinwheel sandwiches in an airtight container in the refrigerator for up to 3 days.
- To freeze : Wrap the pinwheels tightly in plastic wrap and place them in a freezer-safe container or bag. Thaw them overnight in the refrigerator before serving.
Nutrition
Pinwheel Sandwiches https://jessicainthekitchen.com/pinwheel-sandwiches/ January 15, 2024
Hot homemade pretzels are something special! This soft pretzel recipe is fun to make and the results are outstanding—chewy, buttery, and perfect to serve with your favourite dipping sauce.
There’s a unique sense of achievement that comes from creating your own soft pretzels at home—the same kind you get from making Vegan Japanese Milk Bread or Cinnamon Rolls . But I’d say pretzels are even more fun. Twisting them is oddly satisfying!
While this soft pretzel recipe is about the journey, let’s be real—it’s also about the end product. These soft pretzels are vegan (many traditional hot pretzel recipes are made with honey!) and they also taste divine, with that classic salty, buttery, ever-so-slightly sweet flavour.
Why You’ll Love This Soft Pretzel Recipe
- A fun weekend project . This isn’t a recipe that takes minutes to make, but for me, that’s the appeal! If cooking and baking is your form of escapism, you’ll appreciate the work that goes into this soft pretzel recipe.
- Versatile flavors . While traditional soft pretzels are typically topped with coarse salt, you can feel free to get creative with your toppings. I share some ideas below too!
- Better than store-bought . Let’s be honest, frozen store-bought soft pretzels just don’t compare to the homemade version. The texture and flavour of homemade pretzels are far superior, making them worth the extra effort.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Agave nectar – To make this soft pretzel recipe vegan, we use agave instead of honey.
- Active dry yeast
- Warm water – It should be neither too hot (which can kill the yeast) nor too cold (which will take too long to activate).
- Olive oil – You’ll need some for the dough, plus more to oil the bowl.
- Salt
- Flour – A standard all-purpose flour is fine here.
- Baking soda – Traditional soft pretzels are made with lye, but I’m guessing you’re probably not up for busting out a pair of goggles to make a snack! Baking soda gives you a similar exterior texture, although not quite as dark brown.
- Melted vegan butter – Use homemade vegan butter or store-bought.
- Kosher salt
What Kind of Salt Should I Use for a Soft Pretzel Recipe?
Because most home cooks likely have it on hand, I’ve called for kosher salt in this recipe. That said, if you plan on making soft pretzels often, you may want to buy pretzel salt, which (as the name suggests!) is the type of salt used on pretzels. It has a size that gives it a good crunch and keeps it from melting into the pretzel, as smaller salt crystals would.
How to Make Soft Pretzels
- Activate the yeast. Whisk together the agave, yeast, and water in a bowl. Let the mixture to sit for 5 minutes, or until it gets foamy.
- Make the dough. Stir the olive oil and salt into the yeast mixture, then mix in the flour 1 cup at a time. Continue to add the flour until the dough is no longer sticky.
- Knead. Turn the dough out onto a lightly floured surface. Knead gently until it forms a smooth ball.
- Rise. Grease a large mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap, then let the dough rise for about 1 hour and 15 minutes or until almost doubled.
- Prepare to boil and bake. Preheat the oven to 400°F and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda.
- Shape into pretzels. Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake. Shape each snake in a U, then twist the two ends twice around each other. Fold the twisted ends toward the dip in the U and press the two “tails” into the dough where they meet it.
- Boil. Working in batches, carefully drop the pretzels into the boiling water and boil for 30 seconds on each side.
- Bake. Transfer the boiled pretzels to the prepared baking sheet and brush them with vegan butter. Sprinkle with the salt and bake for 15 minutes or until golden brown. Brush with additional melted vegan butter, if desired.
Tips for Success
- Adjust the amount of flour as needed . The amount of flour you’ll need for this soft pretzel recipe will vary depending on the humidity in your environment. In the winter, you’re likely to need less flour; in the humid summer months, you may need more.
- Don’t over-mix the dough . Over-mixing the dough can result in tough pretzels. Mix until the dough comes together and is no longer sticky. The dough is ready when it bounces back a bit when you poke it.
- Be patient with the rising time . If your kitchen is cold, it could take longer for the dough to rise. Give it the full 1 hour and 15 minutes, and if needed, you can let it rise even longer. Rather than focusing on the clock, use the visual cue of dough that has doubled in bulk.
Variations
- Replace the salt with everything bagel seasoning for a savoury twist.
- Brush the pretzels with the melted butter, then dip them in cinnamon sugar for sweet soft pretzels.
- Add shredded vegan cheese over the tops before baking for cheesy soft pretzels.
Serving Suggestions
Make a batch of beer cheese sauce for dipping, or pair this soft pretzel recipe with your favourite mustard. Vegan cream cheese is another great (and under-rated!) topping or dip for soft pretzels. Vegan ranch is good too!
How to Store Leftovers
If you happen to have any leftovers after making this soft pretzel recipe, store them in an airtight container at room temperature for up to 2 days.
Can I Freeze This Recipe?
You can freeze soft pretzels for up to 3 months. To reheat, simply place them in a preheated oven or toaster oven until warmed through and crispy on the outside. (The microwave works too, but you won’t get quite the same texture.)
More Vegan Snack Recipes
- Protein Pudding
- Sambusas
- Loaded Potato Skins
- Perfect Homemade Hummus
- Corn Nuggets
Ingredients
- 2 tablespoons agave , 42 grams
- 2 ¼ teaspoons active dry yeast , 7 grams
- 1 ¼ cups warm water , 296 ml
- 2 tablespoons olive oil, plus more to oil the bowl , 30 ml
- 1 ½ teaspoons salt , 9 grams
- 3-4 cups flour (more if needed) , 360–480 grams
- ⅓ cup baking soda , 74 grams, for the boiling water
- ½ cup melted vegan butter , 113 grams
- 2 tablespoons kosher salt (you can use more if you’d like) , 30 grams
Instructions
- Whisk together the agave, yeast, and water in a bowl and allow the mixture to sit for 5 minutes or until it gets nice and foamy.
- Use a wooden spoon to mix the olive oil and salt into the activated yeast mixture followed by the flour, 1 cup (120 grams) at a time. The goal is to get the dough to the point where it is no longer sticky, but just barely. Start with 3 cups (360 grams) and then, if the dough is still sticky, stir in ¼ cup (30 grams) at a time until it reaches the desired consistency. Do not over-mix. You will know the dough is ready when it bounces back a bit when you poke it.
- Turn the dough out onto a lightly floured surface and knead gently until it forms into a smooth ball (1-2 minutes).
- Grease a large glass mixing bowl with olive oil and place the dough ball inside. Cover it with plastic wrap and let it rise for 1 hour and 15 minutes or until almost doubled.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Fill a large pot with water and bring it to a boil. Add the baking soda to the boiling water.
- Once the dough has almost doubled in size, divide it into 8 equal portions. Roll each portion into a long snake (about ¾ inch in diameter). Arrange each snake in a U-shape and then twist the two ends twice around each other. Fold the twisted ends toward the dip in the U and press the two “tails” into the dough where they meet it.
- Lower the pretzels into the boiling water and boil for 30 seconds. Flip and boil for an additional 30 seconds. Don’t crowd the water. Do this in batches if needed.
- Transfer the boiled pretzels to the baking sheet, brush with vegan butter, sprinkle with kosher salt, and bake for 15 minutes or until golden brown. Brush with more melted vegan butter if desired.
- Serve warm with vegan beer cheese.
Notes
- To store : If you happen to have any leftovers after making this soft pretzel recipe, store them in an airtight container at room temperature for up to 2 days.
- To freeze : You can freeze soft pretzels for up to 3 months. To reheat, simply place them in a preheated oven or toaster oven until warmed through and crispy on the outside. (The microwave works too, but you won’t get quite the same texture.)
