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Pesto Pinwheels with Sun-Dried Tomato Pesto

Yields: 28 Pinwheels

Course Appetizer
Cuisine American
Keyword pesto
Prep Time 20 minutes
Servings 14 people
Calories 125 kcal


  • 2 jars Barilla® Sun-Dried Tomato Pesto
  • 3 cups baby spinach
  • 12 ounces cream cheese
  • 1/2 cup Parmigiano Reggiano grated
  • 4 large flour tortillas


  1. Sauté spinach until wilted, chop and set aside. Soften cream cheese and stir together with chopped spinach and grated Parmigiano Reggiano.

  2. Spread 1/4 of cream cheese, spinach and cheese mixture onto each large flour tortilla. Spread roughly 1/3 cup of Barilla Sun-Dried Tomato Pesto on top of cream cheese mixture, being sure to spread to edges.

  3. Tightly roll each flour tortilla and cut with a serrated knife. Keep refrigerated until ready to serve. Enjoy!

Nutrition Facts
Pesto Pinwheels with Sun-Dried Tomato Pesto
Amount Per Serving
Calories 125 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 29mg10%
Sodium 200mg9%
Potassium 86mg2%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 957IU19%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.