These Cheesy mushroom pinwheels are an easy, last minute hors d’oevure using a refrigerated pizza crust shortcut with a filling of mushrooms, green onions, and cream cheese.
The big moment – Christmas – is just a few 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 of you I’m still running around like a crazy person trying to finish all the hundreds of little tasks that have to be completed by the 25th. And loving every minute of it. Really. I am. Honest.
During this time of craziness, it’s 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 this Cheesy Mushroom Pinwheels appetizer couldn’t be easier or tastier. It’s loaded with cream cheese and mushrooms and made super easy by using a convenient refrigerated pizza crust.
- Refrigerated Pizza Crust (Use any brand you like. I usually choose Pillsbury.)
- Cream Cheese (Should be at room temperature for best results.)
- Poppy Seeds (If you don’t have poppy seeds, substitute sesame seeds.)
How to Make Cheesy Mushroom Pinwheels
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Finely chop the mushrooms and green onion.
Cook the Vegetables
Cook the mushroom and green onions in butter.
Mix the Filling
Let the mushrooms and green onions cool briefly and combine them with the softened cream cheese.
Spread onto Dough
Roll out the pizza crust. Evenly spread the dough with the cream cheese mixture.
Roll Up and Cut
Roll the filling and pizza crust together from the long side. Use a sharp knife to cut into about 1-inch slices.
Add Egg Wash and 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 may be.
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.
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Cheesy Mushroom Pinwheels
- 2 cups minced mushrooms (about 6 ounces)
- ½ cup chopped green onion
- 1 tablespoon butter
- 8 ounces cream cheese room temperature
- ¼ teaspoon salt
- 1 refrigerated pizza crust (thin crust preferred)
- Cooking spray
- 1 egg
- 1 tablespoon water
- 2 teaspoons poppy seeds
- 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.
- Roll the pizza crust from the long side pinching the ends to seal.
- Cut the roll into 1/2-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.
- Bake at 400 degrees 10-12 minutes or until golden brown.
- Remove to a cooling rack. Serve warm or at room temperature.
- Use any brand of refrigerated pizza crust you like. I usually choose Pillsbury.
- Cream cheese should be at room temperature for best results.
- If you don’t have poppy seeds, substitute sesame seeds.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally sponsored by General Mills.