22-Minute Broccoli Cheese Pinwheels
Flaky, golden dough wrapped around cheesy broccoli filling makes these pinwheels a quick, wholesome, and delicious choice for any meal. Ready in under 25 minutes, they’re perfect for dinner, snacks, or lunchboxes.
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.
