Description
Tangy, cheesy dill pickle pinwheels perfect for parties, game days, or casual snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup finely chopped dill pickles
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh dill or chives (optional)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine butter, cream cheese, cheddar, garlic powder, salt, and pepper. Mix in chopped dill pickles and optional fresh herbs.
- Roll dough into a rectangle, spread filling evenly, and roll into a log. Slice into ½–¾ inch pinwheels.
- Place pinwheels on baking sheet, brush tops with egg, and bake 15–18 minutes until golden.
- Let cool 5 minutes before serving.
Notes
- Pat pickles dry and avoid overfilling dough for the best texture.
- Pinwheels can be frozen unbaked for later baking.
- Prep Time: 15 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 12–15 pinwheels