Think of these as garlic bread pinwheels made from tortillas instead of dough: three tortillas spread with garlic-herb butter, layered with mozzarella, rolled into one tight log and sliced into rounds that bake standing upright at 200°C (400°F). Stacking all three before rolling gives each slice a proper spiral, so the butter and cheese run through every layer instead of sitting on top. Softened butter matters here; cold butter tears the tortillas as you spread. They are done after 12–15 minutes, when the cheese bubbles and the exposed edges turn deep golden and crisp. No garlic powder in the cupboard? Grate in an extra clove of fresh garlic instead.
Instructions
- 1
Combine the softened butter with grated garlic, garlic powder, paprika, dried parsley and a pinch of salt into a smooth, garlicky spread.
- 2
Spread the garlic butter over all three tortillas. Sprinkle shredded mozzarella generously on top of each.
- 3
Stack the three tortillas, then roll them together into a tight log. Slice the log into thick rounds — each one is a mini pinwheel.
- 4
Stand the rounds upright on a parchment-lined tray. Top with the extra 50 g of mozzarella.
- 5
Bake at 200°C / 400°F for 12–15 minutes until the cheese is bubbling and the tortilla edges crisp up.
15:00
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Frequently Asked Questions
How are these different from the muffin-mold tortilla rolls?
Same idea, different shape: here the rounds stand upright on a tray and bake hotter at 200°C for crisp, bubbly edges, rather than nestling in a muffin mold. Both are pull-apart cheesy.
Can I add fillings?
Yes — a little pepperoni, ham or fresh herbs roll in nicely. Keep it light so the rounds still hold their spiral and the cheese stays the star.
How do I keep them crisp?
Bake on parchment at 200°C until the edges are deep golden, and eat fresh. Re-crisp leftovers in the oven or air fryer, not the microwave.