If you need an easy appetizer that’s big on flavor, then these Cheesy Mushroom Pinwheels are a lifesaver! Made with convenient refrigerated pizza dough, sautéed mushrooms, green onions, and cream cheese, they’re rolled, sliced, and baked to golden perfection. These little bites are a great addition to parties, brunches, or as a quick snack.
Some recipes just make life easier, and these Cheesy Mushroom Pinwheels are one of them. Made with just a few simple ingredients, they come together quickly and taste like you spent hours in the kitchen. They bake up to a beautiful golden brown with a creamy filling that’s irresistible. Plus, the use of pizza dough means you skip all of the making pastry from scratch.
In the South, we love easy, crowd-pleasing appetizers like sausage balls and cheese straws, and these pinwheels fall right in line with that. So roll up your sleeves and whip up a batch—you’ll be glad you did!
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop/Oven
Total Time: 27 Minutes
Servings: 20
Primary Ingredient(s): Mushrooms, green onion, cream cheese, refrigerated pizza dough
Skill Level: Easy
What You’ll Like About This Recipe
- Less than 30 minutes total time!
- Easy to make using shortcut ingredients.
- Great appetizer for many occasions.
Ingredient Notes
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- Refrigerated Pizza Crust — You could, of course, use puff pastry if you like. However, a refrigerated pizza dough is much easier to handle and typically less expensive. I usually choose Pillsbury’s Thin Crust Pizza dough for this recipe.
- Mushrooms and Green Onions— The combination of fresh mushrooms and green onions (scallions) with the cream cheese makes a creamy, savory filling for the pinwheels.
- Cream Cheese — Have the cream cheese at room temperature for best results.
- Poppy Seeds — If you don’t have poppy seeds, substitute sesame seeds.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Cheesy Mushroom Pinwheels
- Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray and set aside.
- Cook the mushroom and green onions in butter until softened. Set them aside to cool for a few minutes.
- In a medium bowl, combine the cooked mushrooms and green onions with the softened cream cheese and salt.
- Roll out the pizza crust. Evenly spread the dough with the cream cheese mixture.
- Roll the filling and pizza crust together from the long side.
- Use a sharp knife to cut into about 1-inch slices.
👉 PRO TIP: Using a serrated knife for slicing the pinwheels will help avoid compressing the dough. Rise and wipe the blade clean between cuts if needed.
- Put the slices on the prepared baking sheet.
- Combine the egg with water in a small bowl and brush over the top of each slice.
- Sprinkle with poppy seeds.
- Pop the baking sheet in the oven and cook until golden brown, about 10-12 minutes.
- Remove to a cooling rack. Serve warm or at room temperature.
Storage and Make Ahead Information
- Pinwheels may be made two to three days in advance and stored, well-covered, in the refrigerator. Bring to room temperature before serving, or heat briefly in a 350-degree oven and serve warm.
- To freeze – after completely cooled, transfer to a freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator before serving either at room temperature or rewarmed.
Recipe Variations
- Sprinkle shredded mozzarella or Parmesan over the filling to really amp up the cheesiness.
- Add a bit of garlic powder, dried parsley, or Italian seasoning to the cream cheese filling.
- Add finely chopped cooked bacon, ham, or sausage to the filling.
- Stir in a pinch of red pepper flakes or diced jalapeños for a bit of heat.
Serving Suggestions
- These pinwheel appetizers pair exceptionally well with beer, wine, or cocktails.
- Add them to a brunch spread with sausage, scrambled eggs, grits, and fresh fruit.
- Include them on a board alongside cheese, crackers, and fresh veggies.
More Appetizer Recipes You’ll Like
Questions About Cheesy Mushroom Pinwheels
Well, of course! Homemade dough works well but will require a little more effort to roll out.
Sun-dried tomatoes, roasted red peppers, or caramelized onions would make great additions to the filling.
Yes, simply use a gluten-free pizza dough.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Cheesy Mushroom Pinwheels
Ingredients
- Cooking spray
- 2 cups minced mushrooms (about 6 ounces) finely chopped
- ½ cup green onion chopped
- 1 tablespoon butter
- 8 ounces cream cheese room temperature
- ¼ teaspoon salt
- 1 refrigerated pizza crust (thin crust preferred)
- 1 egg
- 1 tablespoon water
- 2 teaspoons poppy seeds
Instructions
- Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray and set aside.Cooking spray
- Cook the mushroom and green onions in butter until softened. Set them aside to cool for a few minutes.2 cups minced mushrooms, ½ cup green onion, 1 tablespoon butter
- In a medium bowl, combine the cooked mushrooms and green onions with the softened cream cheese and salt.8 ounces cream cheese, ¼ teaspoon salt
- Roll out the pizza crust. Evenly spread the dough with the cream cheese mixture.1 refrigerated pizza crust
- Roll the filling and pizza crust together from the long side.
- Use a sharp knife to cut into about 1-inch slices.
- Put the slices on the prepared baking sheet.
- Combine the egg with water in a small bowl and brush over the top of each slice.1 egg, 1 tablespoon water
- Sprinkle with poppy seeds.2 teaspoons poppy seeds
- Pop the baking sheet in the oven and cook until golden brown, about 10-12 minutes.
- Remove to a cooling rack. Serve warm or at room temperature.
Notes
- Cream cheese should be at room temperature for best results.
- May be made two to three days in advance and stored, well covered, in the refrigerator. Bring to room temperature before serving, or heat briefly in a 350 degree oven and serve warm.
- To freeze, cool completely, transfer to a freezer-safe container and freeze for up to one month. Thaw overnight in the refrigerator before serving either at room temperature or rewarmed.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally sponsored by General Mills and published on December 21, 2012. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Hello I’m wondering if the mushroom quantity is 6oz before chopping ? In other words I weigh 6 oz of mushrooms then chop finely.
Thank you
Nancy
Belwood Ontario Canada 🇨🇦
Yes, you’d need to weigh 6 ounces and then chop them finely. They weigh the same before cooking whether they’re whole or chopped.
Can I make them without egg as I want an egg free version?
Yes.
Can these be frozen then cooked?
Debbie – sorry I can’t say since I’ve never tried that. However, I do know that cream cheese normally doesn’t freeze well, so I wouldn’t recommend it.
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!
These look so delicious! I am obsessed with anything involves mushrooms and cheese and can’t wait to try these as the ultimate appetizer for my next dinner party. Yum!
Really hope you enjoy these, Kelly. They’re quick, easy, and really delicious.
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
delicious :) found you on FB.
Great! Hope you’ll visit again.
I LOVE this recipe :) So easy and chic Lana!
Thanks, Aly. Hope you’ll try it and enjoy it! Happy Holidays to you!
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
I know…I really need to get to work on creating that automatic house cleaning machine :-)
A fantastic recipe! I’ll be trying these for breakfast, for appetizers and as holiday snacks! Who could resist?! Thanks for sharing!!
-Shannon
Thanks, Shannon. Hope you like them. We certainly do!
Big mistake to come here before coffee or toast; dying for some for breakfast. They sound easy to make and delicious too…how perfect is that?
You know, Barb…these would actually be great with breakfast or brunch. Cream cheese, mushrooms and pastry. How can you go wrong?