These Broccoli and Cheese Pinwheels are a quick, family-friendly recipe that’s ready in under 25 minutes.
Packed with fiber-rich broccoli, protein from cheese, and good fats from cream cheese, they deliver a balanced bite that’s both satisfying and wholesome.
With minimal prep and simple ingredients, these pinwheels are perfect for busy weeknights, lunchboxes, or meal prep—making them a healthy yet indulgent option everyone will love.
22-Minute Broccoli Cheese Pinwheels
Equipment
- 1 Baking Sheet
- 1 — Parchment paper sheet
- 1 Serrated Knife
- 1 Cutting board
Ingredients
- 1 8-ounce tube refrigerated crescent dough (or pizza dough)
- 2 tablespoons cream cheese
- 1 cup shredded cheddar cheese
- ¼ cup cooked broccoli finely minced
- ¼ teaspoon garlic powder optional
- ¼ teaspoon onion powder optional
- ¼ teaspoon dried oregano optional
Instructions
- Prepare the Baking Sheet and Oven: Start by preheating your oven to 375°F (190°C) so it’s fully heated when your pinwheels are ready to bake. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. If you don’t have parchment, lightly greasing the sheet with cooking spray or butter works just as well.
- Roll Out the Dough Base: Unroll the crescent dough or pizza dough onto a clean, flat cutting board that’s also lined with parchment paper.This helps keep the dough from sticking and makes it easier to roll later. Use your hands to gently press out any seams in the crescent dough so you have one even rectangle. If you’re using pizza dough, stretch or roll it out until it’s about ¼-inch thick for best results.
- Spread the Cream Cheese Layer: Using a butter knife or small spatula, evenly spread the cream cheese over the entire surface of the dough. Try to cover every corner with a thin layer, as this not only adds creaminess but also acts like glue to help hold the filling together once the pinwheels are baked.
- Add the Cheddar Cheese: Sprinkle the shredded cheddar cheese evenly across the cream cheese layer. Aim for an even coating, so each bite gets a good balance of cheesy flavor. For best melting results, use freshly shredded cheese rather than pre-packaged, as it melts more smoothly and gives a creamier texture.
- Incorporate the Broccoli Filling: Take your finely minced cooked broccoli and scatter it across the top of the cheese. Make sure the broccoli pieces are small, so they mix well into the cheesy filling without making the dough too bulky. This also ensures even distribution and makes the pinwheels easier for little hands to eat.
- Add Seasoning for Extra Flavor (Optional): If you’d like to elevate the flavor, lightly sprinkle garlic powder, onion powder, and dried oregano over the broccoli and cheese layer. This step is optional but gives the pinwheels a more savory, pizza-like taste that adults and kids both enjoy.
- Roll the Dough Tightly: Starting at one of the longer edges, gently but firmly roll the dough into a log shape. Keep the roll tight so the filling stays inside, but avoid pressing too hard, which can squeeze out the cheese. Rolling lengthwise ensures more pinwheels and a good spiral pattern once sliced.
- Slice into Even Rounds: With a serrated knife, carefully cut the rolled dough into 1-inch thick slices. To keep the spiral shape neat, use a gentle sawing motion rather than pressing straight down. You should end up with about 12 pinwheels, depending on your dough size.
- Arrange on the Baking Sheet: Place each slice flat onto the prepared baking sheet, leaving about 1 inch of space between them. This space is important because the dough will puff up and expand slightly as it bakes, and you don’t want them to stick together.
- Bake Until Golden and Cheesy: Transfer the sheet to your preheated oven and bake the pinwheels for 12–14 minutes, or until they are puffed up, lightly golden, and the cheese is bubbly. Baking time may vary slightly depending on your oven, so keep an eye on them during the last few minutes.
- Cool Briefly Before Serving: Remove the baking sheet from the oven and allow the pinwheels to rest for 2 minutes. This short cooling time helps the melted cheese set a bit, making the pinwheels easier to lift and preventing burns from hot filling. After that, transfer them to a serving plate.
- Serve and Enjoy: Serve the pinwheels warm as a quick dinner, hearty snack, or lunchbox treat. They pair wonderfully with kid-friendly dips like ranch, salsa, or marinara. If you’re preparing them ahead, let them cool completely before storing in an airtight container.
Notes
- You can use store-bought crescent dough, pizza dough, or homemade dough.
- Steam-in-the-bag frozen broccoli works perfectly and saves time.
- Leftover cooked broccoli is a great substitute if you already have some on hand.
- Let pinwheels rest for a couple of minutes after baking to allow the cheese to set.
- For extra flavor, sprinkle garlic powder, onion powder, or dried oregano before rolling.
- Use a serrated knife to slice neatly without flattening the dough.
- Reheat in an air fryer for a crispier texture instead of using a microwave.
- These pinwheels can be frozen for up to six months for quick, ready-to-go snacks.
- Freshly shredded cheese melts better than pre-shredded, giving a creamier texture.
- Serve with a favorite dip to make them even more kid-friendly.
Chef’s Secrets for Perfect Pinwheels
The key to making beautiful, evenly baked pinwheels is in the preparation.
Make sure the broccoli is finely chopped—this keeps the filling light and prevents large chunks from tearing the dough.
When rolling the dough, keep it tight enough so the filling doesn’t fall out, but not so tight that it squeezes the cheese out.
Using parchment paper under your dough while rolling helps you handle it more easily.
Another trick is to slightly chill the dough before slicing, which creates neater spirals.
Lastly, always use a serrated knife for cutting, as it glides through without squashing the roll.
Serving Suggestions to Try Today
These cheesy broccoli pinwheels are incredibly versatile.
Serve them as a fun appetizer at parties, a simple weeknight dinner with a side salad, or as a kid-friendly lunchbox addition.
Pair them with dips like marinara, ranch, or salsa for extra flavor. If you’d like to make it a full meal, serve alongside tomato soup, roasted vegetables, or even grilled chicken for more protein.
They’re also a great option for game-day snacks or brunch spreads—everyone loves a bite-sized, cheesy roll!
Storage Tips to Keep Them Fresh
Once cooled, store your pinwheels in an airtight container in the refrigerator for up to 5 days.
Reheat in the microwave for a quick option or in the air fryer for a crispier finish.
For long-term storage, freeze the baked and cooled pinwheels in a freezer-safe bag with as much air removed as possible.
They will stay fresh for up to 6 months. To reheat from frozen, warm in the microwave in 15-second intervals or bake at 325°F until heated through.
Always let them cool fully before storing to prevent sogginess.
Frequently Asked Questions
1. Can I make these pinwheels ahead of time?
Yes! You can assemble the pinwheels, cover the unbaked rolls tightly with plastic wrap, and refrigerate for up to 24 hours before baking.
When ready, slice and bake as directed. This makes them perfect for parties or busy weekdays.
2. Can I use fresh broccoli instead of cooked?
Fresh broccoli needs to be lightly steamed or blanched before using. Raw broccoli can release moisture during baking, which may make the dough soggy. Pre-cooking ensures a better texture and flavor.
3. What cheese works best for this recipe?
Cheddar cheese is the classic choice, but you can experiment with mozzarella, Monterey Jack, or even a mix of cheeses. For a stronger flavor, try sharp cheddar or Parmesan combined with mozzarella.
4. How can I make this recipe healthier?
Use whole-wheat pizza dough instead of crescent dough, swap in reduced-fat cheese, and add extra vegetables like spinach or bell peppers. This boosts fiber and nutrients while keeping the recipe delicious.
5. Can I serve these cold?
While they’re best warm and melty, these pinwheels can also be enjoyed cold, making them convenient for lunchboxes or picnics. If serving to kids, pack them with a small container of dip for added flavor.
