Holiday Cranberry Roll Ups – Easy Make-Ahead Christmas Appetizer
If You Need a Festive Appetizer, You’ve Found It
So, you know that feeling when everyone’s due to show up in about an hour, half the family is still in pajamas, and you’re patting your pockets for – was it the dried cranberries or my phone I put in the fridge? Anyway, that’s about the vibe that led me to these Holiday Cranberry Roll Ups. Actually, my Aunt Moira was the original roll up whisperer in our family, though hers inevitably exploded in the oven every time. At some point, I started making these ahead of the big day, mostly to avoid the annual flour-on-the-clothes incident but also because they go so fast they might as well be magic. They’re like that low-key friend who turns out to be hilarious — easy to overlook, suddenly the star.
Why You’ll Love This
I whip up these roll ups every Christmas (or, honestly, whenever work potlucks and day-old leftovers come calling). My kids basically inhale them, which is rare since they act suspicious of anything that isn’t microwavable. The colors look so cheerful! Oh, and if you’re often running out of oven space or just patience, you’ll thank yourself for making these the day before. Sometimes the spread oozes out messily, which used to annoy the heck out of me, but now I kinda like the extra crispy edges. Go figure.
What You’ll Need for the Roll Ups (with My Usual Tweaks)
- 5 large flour tortillas (any style really, sometimes I grab spinach ones for color, or whatever’s on sale)
- 8 oz (about 230g) cream cheese, softened (full-fat tastes best, but I’ve used the reduced fat kind in a pinch and no one’s ever complained. My gran swore by Philadelphia, but actually I think Aldi’s own works fine)
- 1 cup dried cranberries (I’ve used chopped dried cherries once, which was weirdly good)
- 1 cup shredded white cheddar (or sharp cheddar, or basically any melty cheese)
- 1/2 cup chopped green onions (or swap in a handful of chives if you’re feeling fancy)
- 1/2 cup chopped pecans or walnuts, toasted (totally optional — my cousin is allergic so we skip sometimes)
- Pinch of salt and a crack of black pepper (no need to measure, just sprinkle)
- Optional: 1-2 teaspoons Dijon mustard for a zingy kick (sometimes I forget this step and it’s still fine)
How To Throw These Together (Step by Step, Mostly)
- Pile your softened cream cheese, cranberries, cheese, green onions, nuts (if using), salt, pepper, and mustard into a biggish bowl. Mash with a sturdy spoon until it all looks decently mixed — don’t aim for pretty, just aim for done. This is where I usually sneak a taste, sometimes two.
- Plop a generous scoop of this mixture onto a tortilla and spread it around with the back of a spoon, or, honestly, your fingers if you’re desperate. Try to keep it roughly even, leaving about half an inch at the edge — not that I ever remember that bit perfectly.
- Roll it up fairly tight (not so tight you rip it… awkward) and lay seam-side down. Repeat till you run out of filling or patience. (I’d say it’s about five tortillas, but sometimes I use six? Who knows really.)
- Wrap all the rolls snug in plastic wrap and stash in the fridge for at least 2 hours (overnight is best if you don’t want them falling apart; on second thought, a quick 30 min blast in the freezer is an OK shortcut in a time crunch).
- When ready to serve, slice each roll into about 1-inch pieces; a serrated knife works miles better than a dull one, learned that the hard way.
- Arrange them on a cheerful platter; sometimes I use parsley as camoflage (because a few always look wonky — don’t stress).
A Few Things I Wish Someone Had Told Me (Notes)
- Spread the filling evenly, but don’t sweat perfection — once, I left a lumpy spot and it was actually the best bite. Happy accidents.
- If your tortillas seem stiff, give them a quick 10-second zap in the microwave so they don’t split (learned this after creating a tortilla apocalypse one year).
- I’ve noticed they taste even better the second day — maybe the flavors just like mingling overnight?
If You Want To Mix it Up (Variations I’ve Actually Tried)
- Try turkey slices in the filling — it’s basically Thanksgiving in a bite. I’ve also thrown in bacon bits, to questionable results (the bacon got soggy by the next day, so maybe just sprinkle on top if you love a crunch).
- No green onions handy? Red onion works fine, just go easy — it packs a punch, and once I overdid it and, well, nobody talked to me in close quarters for a week.
- I swapped out cheddar once for goat cheese, and it was good, just… a little strong. Proceed with caution.
Equipment You Probably Already Own (Or Can Improvise)
- Mixing bowl (I once just used a saucepan… don’t tell the food bloggers)
- Sturdy mixing spoon or spatula
- Sharp(ish) knife — serrated saves you some mess
- Plastic wrap — though I’ve totally used a leftover bread bag. It’s fine.
- Cutting board, ideally, but the kitchen counter works in a pinch
How To Store (If It Lasts That Long)
Store your roll ups in an airtight container in the fridge. They keep fresh for 2-3 days — though honestly, in my house, they never make it past 24 hours! Actually, they’re pretty good straight from the fridge, but if you like them a little softer, let them sit for 10 mins. BTW, here’s a handy guide on keeping leftovers safe, if that’s your thing.
How I Like To Serve ‘Em
I usually pile these roll ups on my snowman platter (a bit kitschy, but hey, Christmas is for that sort of thing). Grab a little bowl of cranberry sauce or honey mustard for dipping. For some reason, my brother dips them in gravy — I won’t judge (but… I judge a little). At parties, I scatter a few extra cranberries around, or parsley if I ran out of everything else green.
Things I Learned The Hard Way (Pro Tips)
- Don’t try to rush the chilling step — I did that one year and they just unraveled everywhere, like my patience by dessert.
- If your cream cheese is still cold, the filling mixes about as well as road tar. Let it soften, trust me.
- Don’t over-stuff. I know it’s tempting; more is more and all that, but then you can’t roll ’em and it gets messy. Tried that. Did not work out. Less is sometimes more, apparently.
They Actually Asked (FAQ from Friends & “That” Cousin)
- Can I make these vegan? Sure — just grab your favourite dairy-free cream cheese and some vegan cheese. I haven’t tried vegan tortillas, but I can’t see why they wouldn’t work?
- Do I have to use pecans? No way. Skip ’em, or swap for sunflower seeds or leave nuts out entirely — they’re still tasty.
- What if I don’t have plastic wrap? Just stick ’em in a big container with a tight lid, or do what my neighbor suggested and use wax paper, which I spelled “waxed paper” until last year. Oops.
- Can I freeze these? Umm. I’ve tried. They thaw a little soggy, so it’s not my favorite way, but technically, yeah, you can.
- I don’t like green onions. Substitute? Try dill or flat-leaf parsley for something different, or just leave ’em out. No one’s going to send the food police.
- For more crowd-friendly appetizers, this roundup from Well Plated practically lives on my browser tab this time of year.
To sum it up, Holiday Cranberry Roll Ups are so forgiving, they’ll forgive you for anything except forgetting to make them in the first place. If you want to snack, share, and actually relax this Christmas, give these a try — and let me know if you manage to get leftovers, because that’s still a mythical event over here.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/2 cup chopped pecans
- 1/4 cup finely chopped green onions
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 4 large flour tortillas (10-inch)
Instructions
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1In a medium mixing bowl, combine the cream cheese, dried cranberries, chopped pecans, green onions, shredded cheddar cheese, garlic powder, and salt. Mix until fully blended.
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2Lay out the flour tortillas on a flat surface. Divide the cream cheese mixture evenly among the tortillas, spreading it in a thin, even layer all the way to the edges.
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3Tightly roll up each tortilla. Wrap each roll tightly in plastic wrap and refrigerate for at least 1 hour, or up to overnight, to allow flavors to meld.
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4Remove the rolls from the refrigerator and discard plastic wrap. Slice each roll into 1-inch pieces with a sharp knife.
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5Arrange the pinwheels on a platter and serve chilled. Enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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