Broccoli And Cheese Pinwheels

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These broccoli and cheese pinwheels are so simple to make for a filling, delicious lunch or dinner the whole family can enjoy! With just 5 ingredients, you’ll have a veggie-packed meal ready in no time!

Broccoli and cheese pinwheels served with raspberries and mixed veggies.

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! They’re also a great way of incorporating some extra broccoli into your little one’s diet!

If you’re looking for more ways to get some veggies into your little ones’ diet, be sure to try out these savory veggie muffins, chicken nuggets with veggies, and air fryer cauliflower tots!

What You’ll Need

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

Ingredients to make 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.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • 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!

Step by Step Instructions

Steps to make broccoli cheese pinwheels.

STEP 1: Bring a small pot of water to a boil and add in the broccoli. Boil the broccoli for exactly 2 minutes and drain. Finely chop the broccoli and set it aside (Images 1 & 2). You may also steam the broccoli if you prefer.

STEP 2: Unroll the 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.

STEP 3: Spread the cream cheese on the puff pastry dough, leaving some space on the ends (Image 3).

STEP 4: Sprinkle the broccoli and shredded chicken (if using) on top of the cream cheese (Image 4).

Steps to make broccoli cheese pinwheels.

STEP 5: Sprinkle the shredded cheese on top of broccoli in an even layer (Image 6). Carefully roll the dough into a tight log (Image 7).

STEP 6: 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. You may also use an egg wash for a richer, golden color (Images 7 & 8).

STEP 7: 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.

Broccoli cheese pinwheels on a baking sheet.

Tips For Success

  • 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.
Broccoli and cheese pinwheels served with raspberries and mixed veggies.

Recipe FAQs

Can I make these pinwheels in an air fryer?

Yes! You can air fry these pinwheels at 400 degrees F for 15 minutes or until golden brown and fully cooked through.

What should I do if the inside of the pastry seems doughy?

Once fully cooked, puff pastry should be light and flaky. If the inside seems doughy and wet in texture, reduce the oven temperature and bake the pinwheels for a few more minutes until crisp throughout.

What other flavor combinations can I fill these pinwheels with?

You can swap the broccoli with a different veggie or try out these savory pizza pinwheels! Looking for something sweet? Try out these baby-friendly banana cinnamon rolls made with puff pastry as the base!

Other Broccoli Recipes You’ll Love

If you tried these Broccoli and Cheese Pinwheels please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

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Broccoli and cheese pinwheels served with raspberries and mixed veggies.
4.93 from 14 votes

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!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 8 pinwheels

Ingredients 

  • 1 puff pastry sheet
  • 3 oz cream cheese
  • ½ cup shredded cheese
  • 1 heaping cup broccoli florets
  • 1 cup pre-cooked chicken breast, optional addition for added protein
  • 2 tbsp oil, or an egg for an egg wash

Instructions 

  • Preheat the oven to 400 degrees F (204 degrees C).
  • Bring a small pot of water to a boil and add in the broccoli. Boil the broccoli for exactly 2 minutes and drain. You may also steam the broccoli if you prefer.
  • Finely chop the broccoli with a pair of kitchen scissors or a knife and set it aside.
  • 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.
  • Spread the cream cheese on the puff pastry dough, leaving some space off on the ends.
  • Sprinkle the broccoli, shredded chicken (if using) and shredded cheese on top of the cream cheese in an even layer.
  • Carefully roll the dough into a tight log.
  • Slice the log into 8 pieces and place the pieces on a parchment-lined pan. Leave about an inch of space between each pinwheel since they will expand while baking. Brush the top of each pinwheel with a generous amount of oil (or an egg wash if using).
  • Bake for 20-25 minutes, or until golden brown. Let the pinwheels cool completely before serving.

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.

Nutrition

Calories: 258kcal, Carbohydrates: 15g, Protein: 4g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Cholesterol: 16mg, Sodium: 154mg, Potassium: 38mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 191IU, Vitamin C: 0.1mg, Calcium: 49mg, Iron: 1mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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Recipe Rating




5 Comments

  1. 5 stars
    These are quite delicious! I actually forgot/ran out of time to cook up some chicken breast so I sort of cheated by taking a pack of chicken deli slices and rinsing them off (to remove excess salt) and chopping them up as an alternative. You really cannot go wrong with broccoli/cheese/chicken. Perfect combination. My husband ate 3 in one go 🙂 My toddler refuses virtually everything I serve him right now that isn’t PBJ, yogurt, or applesauce but I’ll make them again the future and eventually I know they will become a favorite.

    1. I’m so glad to hear that you enjoyed these pinwheels! And hopefully your little one comes around to trying out more foods, I know that stage oh too well😅. Thank you for sharing you feedback, Jenny!😊

  2. 5 stars
    This is my sons #1 meal! It never fails me, especially since he’s been teething last 2 months with his 2 year old molars coming in. He loves the crunch!! I know he’s getting protein, dairy, and veggies. I make a freezer batch then pop em’ in the air fryer! So easy on stressful days!❤️🔥