Cheesy Mushroom Pinwheels

The big day – Christmas – is just four days away! Ask me if I have everything done. Go ahead. But be ready for the glare that comes back your way :-)  No, just like most everyone else I’m still running around like a crazy person trying to finish all the hundreds of little tasks that have to be completed by next week. And loving every minute of it. Really. I am.

During this time of craziness, it’s really comforting to know that you have recipes that are quick to make when friends stop by or to take with you to holiday parties. And these Cheesy Mushroom Pinwheels appetizer couldn’t be easier or tastier. It’s loaded with cream cheese and mushrooms and made even easier by using one of Pillsbury’s refrigerated pizza crusts.

Minced Mushrooms for Cheesy Mushroom Pinwheels

All you do is chop up some mushrooms and green onions very finely.

Cooking mushrooms

Then you cook those for a little while in a bit of butter.

Mix cooked mushrooms and cream cheese

Let that mixture cool and then combine it with some softened cream cheese.

Spreading mushroom-cheese mixture

Roll out the pizza crust, slather on the cream cheese and mushroom mixture…

Roll and slice cheesy mushroom pinwheels

roll the whole thing up and cut it into slices.

Cheesy Mushroom Pinwheels brushed with egg wash and topped with poppy seeds

Put the slices on a greased baking sheet, brush them with egg wash and sprinkle them with poppy seeds. Pop the baking sheet in the oven and cook until golden brown.

You can serve these little gems either warm or at room temperature. They’re great with a glass of wine or whatever your libation of choice might be.

Enjoy!

Note: I am required by FTC rules to disclose that I will receive compensation from General Mills for this post. However, all opinions are strictly my own. Always have been. Always will be.

Cheesy Mushroom Pinwheels
 
Prep time
Cook time
Total time
 
An easy hors d'oevure for Christmas or New Year's parties. Sauteed mushrooms and green onions combined with cream cheese all wrapped up in a refrigerated pizza crust.
Serves: 20 servings
Ingredients
  • 2 cups (about 6 oz.) minced mushrooms
  • ½ cup chopped green onion
  • 1 tblsp. butter
  • 8 oz. cream cheese, room temperature
  • ¼ tsp. salt
  • 1 Pillsbury thin pizza crust
  • Cooking spray
  • 1 egg
  • 1 tblsp. water
  • 2 tsp. poppy seeds
Instructions
  1. Cook the mushrooms and green onions in butter until softened. Allow to cool for a few minutes, then combine with the cream cheese and salt in a small bowl. Spread the cheese-mushroom filling over the pizza crust.
  2. Roll the pizza crust from the long side pinching the ends to seal. Cut the roll into ½-inch slices and place on a baking sheet coated with cooking spray. Combine the egg with water in a small bowl and brush over each slice. Sprinkle with poppy seeds.
  3. Bake at 400 degrees 10-12 minutes or until golden brown. Remove to a baking sheet to cool. Serve warm or at room temperature.
Notes
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Nutrition Information
Serving size: 1 pinwheel

Other easy hors d’oevvres you might enjoy from around the internet:

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Comments

  1. Miss P says

    I will be making some of these to have in the fridge & pop in the oven when folks come by over the next few days. Now, if there was just a way to make my house clean this easily……. well..

    Miss P

  2. Germaine says

    Anything with mushrooms we love here.. this is one recipe will be trying out this holiday week, but will make my own pizza dough..instead of using the dough you suggest.. Glad I discovered you today, what I have seen so far has been great.
    Seasons Greetings from Canada
    Germaine

  3. Alexa says

    I’m going to make these for part 2 of my fiance and I’s valentine’s day! I love cooking so I’m making 3 courses the day after valentine’s day (since we’re going out for a romantic dinner on Friday!) Anyways! does anyone know if I can make these in advance (leave them on a baking sheet, cover & refrigerate) and just pop them in the oven when I’m ready? I’d like to get as much done ahead of time if possible. Thanks so much for the recipe!

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