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Broccoli and cheese pinwheels served with raspberries and mixed veggies.
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4.93 from 13 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 Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: dinner, lunch
Cuisine: American
Servings: 8 pinwheels
Author: Lily Payen

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