These sweet pepper pinwheels are a perfect party finger food.


Yield: 56 Pinwheels


  • 11.5-ounce tub of whipped cream cheese (room temperature)
  • 1 teaspoon dried dill
  • Pinch of salt and pepper
  • 2 dashes hot sauce
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1/4 cup pepperoncini, diced
  • 2 1/2 cups shredded lettuce
  • 7 large burrito-size tortillas


  • 1

    In a small bowl, combine the cream cheese, dill, hot sauce, and salt and pepper.

  • 2

    Spread each tortilla out onto a flat surface, then spread an even layer of cream cheese (about 2 1/2 tablespoons) over the surface all the way to the edge. Sprinkle with diced peppers, pepperoncini and lettuce. Roll tightly like a taquito and refrigerate for 20 to 30 minutes before slicing.

  • 3

    Slice each roll into 8 even slices, about 1 inch thick.

  • 4

    Arrange on a platter and serve cold or at room temperature.