Broccoli Cheddar Pinwheels
with Ranch & Marinara Dips
- Milk
- Eggs
- Wheat
These playful pinwheels, inspired by the classic pizzeria snack, are sure to delight kiddos and adults alike. You’ll start with fresh pizza dough, which you’ll top with cream cheese, cheddar, and broccoli. Then, you’ll just roll, slice, and bake your pinwheels. Serve with ranch and marinara sauce on the side for dipping!
Ingredients
1 unit
Broccoli
6 tablespoon
Cream Cheese
(Contains: Milk)
2.5 ounce
Marinara Sauce
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
1 cup
Cheddar Cheese
(Contains: Milk)
2 unit
Pizza Dough
(Contains: Wheat)
Not included in your delivery
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Lightly coat a baking sheet (two baking sheets for 4 servings) with a drizzle of olive oil. • Remove pizza dough from packaging; place on prepared sheet and roll to coat all over with oil. Arrange dough balls on sheet at least 3 inches apart and cover with a clean kitchen towel; let rest at room temperature for 20 minutes.
• Meanwhile, roughly chop broccoli into small pieces. Bring cream cheese to room temperature. TIP: Place cream cheese packet in a glass of warm water to speed up the process!
• Once dough has rested 20 minutes, carefully press and stretch each dough ball into a rough rectangle. TIP: Our rectangles were approximately 8-by-12 inches. The dough is stretchy and the shapes won’t be perfect— that’s OK! • Cover with a clean kitchen towel and let rest 12 minutes more (this will make the next step easier!).
• Once dough has rested 12 minutes more, reshape each piece into a rough rectangle by gently pulling the corners. • Evenly spread cream cheese on dough pieces, then sprinkle with cheddar, leaving a 1 1⁄2-inch border at top (one of the short edges). Top with broccoli in a single layer. • Gently roll up each piece of dough, starting with bottom short edge, to form a log. Carefully transfer, seam sides down, to a cutting board.
• Evenly coat baking sheet used to shape dough (both baking sheets for 4 servings) with a drizzle of olive oil. • Slice each dough log crosswise into 8 pinwheels (you’ll have 16 total; 32 total for 4); place in a single layer on prepared baking sheet, cut sides up. Bake on middle rack until golden brown and center of each pinwheel is cooked through, 20-25 minutes. (For 4, bake on middle and top racks, swapping rack positions halfway through.)
• Transfer broccoli cheddar pinwheels to a serving plate. Serve family style, with ranch and marinara on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it tasty, but some felt it needed more seasoning for deeper flavor. Consider adding garlic powder or Italian herbs 🌿.
- Ease of prep: Rolling and cutting the pinwheels proved challenging for many; letting the dough rest longer helped with pliability.
- Suggestions: Cook and season the broccoli first; add more cream cheese for better texture and adhesion.
- Portions: Some felt it was more of an appetizer than a full meal; consider adding a protein like chicken or bacon.
- Cooking tips: Watch cooking time closely; some found 450°F too high, resulting in burnt bottoms. Try parchment paper to prevent sticking.
Reviews from our home cooks
This was a more complex recipe than I usually choose but SO worth it. The combination really worked well together and was delicious!! The ranch and marinara dipping sauce elevated this a new level of yum. I did leave the dough out a lot longer than recommended and it helped make assembly so much easier. The longer it sat out, the more pliable it became. I really love the creative vegetarian recipes you're offering. This one's a rockstar - please keep it in winter rotation!
This is long, but please read for detailed feedback. I went online and looked at feedback for this recipe on Reddit before I made it -- people cited that it was good but totally underseasoned (the instructions don't say to season anything at all!), and that the broccoli was dry/partially uncooked. This is what I did instead: I seasoned the dough as I was adding the toppings with salt, pepper, and garlic butter seasoning. I also COOKED (and seasoned) the broccoli on the stove in small pieces until it was soft, and I added a spoonful of sour cream. This made sure that the pinwheels were moist and flavorful after cooking! I would RECOMMEND keeping this recipe after tweaking it so that it says to cook the broccoli and to season the dough. I think my changes made my pinwheels amazing, and I wanted to give HelloFresh detailed feedback, because this recipe has potential to become a staple for me. My final note is that the recipe says to preheat the oven at the beginning, but the dough has to rest for 32 minutes total (20 + 12); therefore, I would change the instructions to preheating the oven once the dough is rolled flat and is resting for that second period of 12 minutes. Just an extra point! Thank you for reading all of this <3 I love when new recipes come out!
These were incredibly delicious. I had never tried making pinwheels before and loved learning this new skill.
So cool. I was surprised at how simple this recipe was, for a good finish!
Needs more ranch sauce, otherwise perfect. Everyone in my family loved it, age 7 to 53.
Loved this meal, check the times on the dough before you get ready to make it. It takes much longer than it looks.
I was hesitant at first, rolling was difficult but they came out perfect!
I think this might be my favorite meal ever. Put them on the menu more!! :)
These are amazing. Would be great with pepperoni and mozzarella cheese.
Yummy! I did have to add my own seasonings though since it was bland as is
