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+ servings

Pesto Pinwheels with Sun-Dried Tomato Pesto

Yields: 28 Pinwheels
Course Appetizer
Cuisine American
Keyword pesto
Prep Time 20 minutes
Servings 14 people
Calories 125kcal


  • 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


  • Sauté spinach until wilted, chop and set aside. Soften cream cheese and stir together with chopped spinach and grated Parmigiano Reggiano.
  • 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.
  • Tightly roll each flour tortilla and cut with a serrated knife. Keep refrigerated until ready to serve. Enjoy!


Calories: 125kcal | Carbohydrates: 6g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 200mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 957IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 1mg