If you love warm, cheesy, golden brown bites of joy, you need these broccoli cheese pinwheels in your life! They’re soft, savory, and so easy to make! No pastry dough or puff pastry required. We’re using just 2 simple ingredients to make a quick high protein dough and a total of 4 ingredients to make these pinwheels that taste like magic when baked. Bonus: this recipe is perfect for the whole family, including babies and toddlers, and can be enjoyed as a snack, side dish, or lunchbox treat!
Why you'll love this recipe!
- Minimal ingredients – only 4 pantry basics!
- Kid-friendly – cheesy, soft, and packed with flavor.
- No yeast or rise time – ready in under 30 minutes!
- Customizable – swap in or add cream cheese, herbs, or different cheeses.
if you're looking for some more baby, toddler and kid friendly recipes, you will love my cherry blended overnight oats, banana pancakes for babies, and loaded yogurt bowl!
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Ingredients
All you need to make my broccoli cheese pinwheels is:
- Plain low-fat Greek yogurt (or cottage cheese)- high in protein and when combined with self rising flour, makes the dough!
- Self-rising flour-or make your own by mixing 1 cup of all-purpose flour with 1.5 teaspoons baking powder + ½ teaspoon salt.
- Shredded cheddar cheese
- Broccoli florets, minced (no stems)
See recipe card for quantities.
Instructions
- Step 1: Pre-heat Your Oven and Make the Dough. Pre-heat your oven to 350 F and set the rack to the middle position.
In a large mixing bowl, combine the Greek yogurt (or cottage cheese) with the self-rising flour. Stir until a dough forms, then knead gently until smooth. If it feels sticky, sprinkle in 1 tablespoon of flour at a time until it’s no longer sticky.
- Step 2: Roll It Out. Lightly flour a work surface and roll out the dough into a rectangle shape, making one side slightly longer than the other.
- Step 3: Add the Fillings.
Evenly sprinkle the shredded cheddar cheese over the dough, followed by the minced broccoli florets.I just used kitchen scissors to cut the florets into small pieces. Starting from the long edge, roll the dough up gently into a log. Use a sharp knife to cut the log into 1-inch rounds.
- Step 4:Bake Until Golden Brown.
Place each pinwheel into a muffin tin (it doesn’t have to be perfect — they’ll puff up beautifully). Bake at 350°F for 15–17 minutes, or until the cheese is melty and the tops are golden brown. Cool slightly, then enjoy warm!
Hint: Make sure that the dough is not sticky otherwise, it might stick to your work surface and it will be difficult to roll it up into a log.
Substitutions
- Dairy-free? Use a plant-based yogurt and dairy-free cheese!
- Gluten-free? Use 1 cup of gluten-free flour with 1.5 teaspoons baking powder + ½ teaspoon salt
- Don’t have self-rising flour? Use 1 cup of all-purpose flour with 1.5 teaspoons baking powder + ½ teaspoon salt
- No Greek yogurt? Use cottage cheese or a thick plant-based yogurt.
This recipe is already vegetarian on its own.
Variations
- Switch up the cheese: Swap cheddar for mozzarella for a twist.
- Creamy- Spread cream cheese on the dough before adding the broccoli and cheddar for an extra creamy bite.
Equipment
All you need to make my broccoli cheese pinwheels is:
- a large bowl
- work surface
- knife
- 12 cup muffin tin
- kitchen scissors (optional but recommended)
Storage
Store leftovers of these broccoli cheese pinwheels in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best results. These are great to meal prep for your baby or toddler and make excellent lunches and dinners!
Christina's Dietitian Tip
Pairing veggies with cheese (a source of healthy fats and protein) can help little ones absorb more fat-soluble vitamins like vitamin A and vitamin K!
These broccoli cheese pinwheels are the easiest way to sneak in some veggies while still feeling like you’re eating a warm, cheesy treat. I love serving them fresh from the oven when the cheese is still gooey.
FAQ
Yes! Puff pastry will make these extra flaky and buttery—just follow the same rolling and filling steps, then bake until golden brown.
Absolutely. Just thaw, drain well, and pat dry before chopping to prevent excess moisture.
Yes, you can prepare and cut the pinwheels, then store them in the fridge for up to 24 hours before baking.
Yes! Freeze baked pinwheels in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F until hot.
Baby Led Weaning
Looking for more baby led weaning inspiration? Try these:
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Easy and Healthy Broccoli Cheese Pinwheels
Equipment
- A large bowl
- work surface
- Knife
- 12 cup muffin tin
- kitchen scissors (optional but recommended)
Ingredients
- 1 cup plain low-fat Greek yogurt or cottage cheese
- 1 cup self-rising flour
- 1 cup shredded cheddar cheese
- ⅓ cup broccoli florets minced (no stems)
Instructions
- Pre-heat Your Oven and Make the Dough. Pre-heat your oven to 350 F and set the rack to the middle position.In a large mixing bowl, combine the Greek yogurt (or cottage cheese) with the self-rising flour. Stir until a dough forms, then knead gently until smooth. If it feels sticky, sprinkle in 1 tablespoon of flour at a time until it’s no longer sticky.
- Roll It Out. Lightly flour a work surface and roll out the dough into a rectangle shape, making one side slightly longer than the other.
- Step 3: Add the Fillings.Evenly sprinkle the shredded cheddar cheese over the dough, followed by the minced broccoli florets.I just used kitchen scissors to cut the florets into small pieces. Starting from the long edge, roll the dough up gently into a log. Use a sharp knife to cut the log into 1-inch rounds.
- Bake Until Golden Brown.Place each pinwheel into a muffin tin (it doesn’t have to be perfect — they’ll puff up beautifully). Bake at 350°F for 15–17 minutes, or until the cheese is melty and the tops are golden brown. Cool slightly, then enjoy warm!
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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