Broccoli And Cheese Pinwheels

These broccoli and cheese pinwheels are so simple to make for a filling, delicious lunch or dinner the whole family can enjoy!

Pinwheels are extremely customizable and are a great way to use up leftover meats and veggies from a previous meal. I put these pinwheels together with some leftover rotisserie chicken and broccoli from a previous night’s dinner and it was a great way of re-serving the same items in a fun, new way!

WHAT YOU’LL NEED

Here is what you’ll need to make these broccoli and cheese pinwheels:

• Puff Pastry: The main base and dough for these pinwheels.
• Broccoli: Nutritional powerhouse rich in essential vitamins and minerals.
• Cream Cheese: The base spread for these pinwheels. The cream cheese helps hold the pinwheels together and also adds flavor and taste.
• Shredded Cheese: Adds more flavor to the pinwheels. I used a 4-cheese Mexican blend, but any type of cheese works well. Mozzarella cheese is a good lower-sodium option.
• Shredded Chicken: Optional ingredient for some added protein and flavor to the rollups. I used leftover pre-cooked rotisserie chicken.
• Oil: Used to brush on top of the pinwheels to help them obtain a golden brown color.

PROCESS

1. Bring a small pot of water to a boil and add in the broccoli. Boil the broccoli for exactly 2 minutes and drain.
2. Finely chop the broccoli and set it aside.
3. Unroll a sheet of puff pastry dough on a lightly floured surface. Make sure the dough has been thawed for a few minutes, but not too soft so that it isn’t too difficult to work with.
4. Spread the cream cheese on the puff pastry dough, leaving some space off on the ends.
5. Sprinkle the broccoli, shredded chicken, and shredded cheese on top of the cream cheese.
6. Carefully roll the dough into a log.
7. Slice the log into 8 pieces and place the pieces on a parchment-lined pan. Brush the top of each pinwheel with a generous amount of oil.
8. Bake at 400 degrees F for 20-25 minutes, or until golden brown.

STORAGE INSTRUCTIONS

Once cooled, store the pinwheels in an airtight container in the refrigerator for up to 3 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each pinwheel to prevent sticking for up to 1 month. To reheat, bake at 350 degrees F for a few minutes until warmed. You may also microwave them if in a pinch,  but keep in mind that the puff pastry may become soggy and will not have that same crisp texture.

SUBSTITUTIONS

• Puff pastry: The puff pastry may be replaced with crescent dough. The total bake time will be the same.
• Oil: If you prefer to brush the top of the pinwheels with an egg wash, you can replace the oil with a mixture of one egg and one tablespoon of water.
• Cheeses: Dairy-free alternatives can be used for cream cheese and shredded cheese. Here is a suggestion for a popular almond milk-based cream cheese!
• Chicken: I used leftover rotisserie chicken for these pinwheels, but you can replace it with any protein of choice! You can also omit it altogether for simple broccoli and cheese pinwheels!

RECIPE NOTES

• Do not overfill the puff pastry with the toppings as it will be difficult to roll up and slice into pieces. If some of the fillings start to fall out as you roll the dough into a log, try to tuck them back in or remove some of the fillings.
• Make sure that your pastry dough is thawed, but not too soft. If it is too soft, it will be difficult to work with.
• Leave the cream cheese out at room temperature for a few minutes before use so that it is softened and easy to spread onto the pastry dough.
• Make sure to check on your pinwheels right at the 20-minute mark to make sure that they are not browning too quickly.

Here are some other fun lunch recipes you may like!

• Easy Mini Pizzas
• Cheesy Carrot Bites
• Pizza Waffles