This holiday appetizer has been my go to since the first year I hosted a small holiday open house and wanted something that looked festive but did not require last minute baking. I discovered this combination while experimenting with flavored tortillas and a leftover block of cheddar. The result was a bright, crunchy, creamy bite that disappears within minutes. The green from the spinach tortillas and the tiny cheddar stars on top made each piece feel like a little celebration on a tray.

The texture balances smooth whipped cheese against crisp bell pepper and the gentle chew of the tortilla. The ranch seasoning brings a savory, herbaceous backbone that keeps the cheese from tasting flat, while the red pepper adds a sweet snap. Guests often assume these required hours of prep, but they come together quickly and can be prepared a day ahead. I now make a double batch whenever we have family over because people keep reaching for more.

Ingredients

• Spinach tortillas: Use eight inch spinach tortillas for the best green color and pliability. Look for fresh, soft wraps rather than thick flatbreads so they roll tightly. I like the refrigerated aisle brands that stay soft when chilled.
• Whipped cream cheese: One 8 ounce tub of whipped cream cheese speeds assembly and produces a smoother spread. If only block cream cheese is available, soften and whip it to the same texture using a mixer.
• Ranch seasoning packet: A single 1 ounce packet adds concentrated herb and savory notes. If you prefer lower sodium, use half the packet and add a pinch of dried dill and garlic powder instead.
• Diced red bell pepper: About 1 medium pepper finely diced provides color and crunch. Seed and remove membranes, then dice small so the bite remains easy to eat.
• Sliced green onions: Three to four stalks, white and light green parts thinly sliced, add freshness and a gentle oniony lift. Slice on the bias for a more elegant look.
• Cheddar cheese block and mini star cutter: A 8 ounce block of medium cheddar allows you to cut dozens of tiny stars. The contrast of yellow on green gives the festive tree effect.
• Toothpicks: Short toothpicks or cocktail picks secure the stars if you plan to stack or if serving outdoors when guests might pick up bites vertically.

Instructions

Prepare the filling:In a medium mixing bowl, combine one 8 ounce tub of whipped cream cheese with one 1 ounce packet of ranch seasoning. Use a rubber spatula to fold until the mixture is smooth and evenly seasoned. Taste and adjust with a pinch of salt only if necessary. For a lighter texture, whip the mixture briefly with a hand mixer on low for 10 to 15 seconds.Add the vegetables:Stir in one medium red bell pepper, finely diced into about 1/8 inch pieces, and three to four green onions thinly sliced. The vegetables should be small so each bite has a little crunch but still spreads smoothly. If the filling feels stiff, add one teaspoon of milk to loosen it slightly.Assemble the wraps:Lay a spinach tortilla flat on a clean surface. Spread approximately 3 tablespoons of the seasoned cheese mixture evenly over the tortilla, leaving a 1/2 inch border to prevent squeezing out when rolled. Press gently to create an even layer and check the edges so there are no thick bumps.Roll and chill:Roll the tortilla tightly into a log, tucking the filling in as you go to create a compact roll. Wrap each log snugly in plastic wrap and refrigerate for at least 30 minutes to firm up. Chilling makes cleaner slices and helps the filling hold its shape.Cut and decorate:Unwrap and trim about 1/4 inch from each end of the log to remove any squeezed filling. Using a sharp serrated knife, slice each roll into 12 equal rounds to create individual pinwheels. Use a mini star cutter to stamp out small stars from 8 ounces of cheddar and place one star on top of each pinwheel. Secure with a short toothpick if desired.

Storage Tips

Place finished pinwheels in a single layer in an airtight container lined with a paper towel to absorb excess moisture. If stacking is necessary, separate layers with parchment paper to prevent sticking. Refrigerate for up to two days; after that the tortilla will begin to soften and the texture will degrade. If you want to plan further ahead prepare the filling and spread it on the tortillas, roll and wrap tightly, then refrigerate for up to 24 hours before slicing. For long term storage freeze uncut filled logs wrapped in plastic wrap and foil for up to one month, thaw overnight in the refrigerator before slicing.

Ingredient Substitutions

If you want a dairy free option substitute a plant based whipped spread and a dairy free cheddar alternative, though the flavor will shift and may be less creamy. For a gluten free version use gluten free spinach tortillas or large lettuce leaves for a very fresh take; lettuce will change the mouthfeel and make the bites more salad like. Swap ranch seasoning for zaatar or Italian seasoning to create Mediterranean flavors, and replace red bell pepper with finely diced cucumber for extra crunch and less sweetness. When substituting shredded cheese for a block, pack it firmly so the stars keep their shape.

Serving Suggestions

Arrange pinwheels on a large platter with fresh herbs like small sprigs of dill or parsley between the rows to enhance the holiday green theme. Pair with a small bowl of honey mustard or an herbed sour cream dip for guests who like an extra flavor boost. They work well on a party table alongside deviled eggs, smoked salmon canapés, and a selection of crackers. For a kid friendly presentation add tiny holiday picks in festive colors and place on a low tray so little hands can reach them.

Cultural Background

Wrapped and sliced rolled appetizers have long been a part of American potluck and party culture, often appearing at holiday buffets because they are portable and visually appealing. The concept of a pinwheel likely evolved from European rolled breads and sandwiches but became popular as a canapé style in mid 20th century entertaining. Using seasonal shapes on top of bite sized bites is a more modern, playful approach that adds a festive touch to classic party fare.

Seasonal Adaptations

In summer swap the spinach tortilla for a sun dried tomato wrap and replace the red pepper with roasted red pepper for deeper flavor. For St Patrick’s Day add a small shamrock shaped cheese cutout. In winter consider incorporating dried cranberries into the filling for a touch of sweet tang, or use smoked gouda stars to introduce a warming, smoky note appropriate for cooler weather gatherings.

Meal Prep Tips

Plan the assembly line to save time: mix the filling first, chop vegetables while the cheese softens, then spread and roll tortillas in sequence. Use a damp towel under your cutting board to keep it from sliding when slicing the chilled rolls. Label wrapped logs with the date if refrigerating more than one batch and keep the smallest knife possible in the slicing station for cleaner cuts. If you need to transport, slice the rolls the day of the event and keep stars and toothpicks in a separate container to finish on arrival.

These small bites capture the spirit of the holiday in a simple, approachable way. They are perfect for large gatherings and intimate dinners alike, and encourage everyone to linger around the food table and share a story while they munch.

Try making one batch for a family appetizer and a second with a different filling to see which one becomes the crowd favorite. Enjoy the ritual of cutting the tiny stars and the little smiles that follow when guests taste the first bite.