My Slightly Chaotic Introduction (Because That’s Life)
Look, if you’re looking for a recipe that demands perfect measurements and laser focus, honestly—this probably isn’t the one. Cranberry cream cheese roll ups are what I make when I want fuss-free Christmas party food (and I’ve usually got, oh, ten other things on my mind. Last year I made these while debating my sister about why Die Hard is a Christmas movie, for context). They’re creamy, sweet, a little bit tangy, and something my family polishes off before they’ve even hit the table—not exaggerating. My son claims he could eat his bodyweight in these (wouldn’t recommend trying that) and my husband… well, let’s just say the man isn’t shy about sneaking thirds. Also: yes, I’ve been known to eat a few straight from the fridge at midnight. Judge away.
Why You’ll Love This (Trust Me, I Make This When…)
I make this when I need to throw together something that looks like I put in more effort than I did (kitchen sorcery, yes please). My family goes crazy for it because it’s the perfect bite: creamy, cranberry-tart, little hit of green onion. I used to get flustered because I couldn’t get the rolls perfectly round, but you know what? People are too busy eating to care. Actually, I think these taste better after a few hours—the flavors get friendly. And if you forget them in the fridge until Christmas morning (guilty), they’ll still be fab.
What You’ll Need (And What’s Lurking in My Fridge)
- 2 large flour tortillas (the kind you’d use for burritos)—or the spinach wraps if I’m feeling wild
- 1 cup cream cheese (softened; I’ve used low fat, regular, and, once in a pinch, goat cheese. Go with what you’ve got, honestly)
- ¾ cup dried cranberries (Craisins are fine, but I tried some fancy organic ones from my farmer neighbor once—they’re a treat)
- ½ cup chopped green onions (or swap with chives—my grandmother always insisted on those, but that woman had jars of herbs I can’t even pronounce)
- ½ cup chopped pecans (walnuts are good too; sometimes I skip if someone’s allergic—it’s still tasty)
- A handful (about ¼ cup) shredded cheddar—optional, but I just like the bite
How I Throw These Together (I Swear It’s Not Hard)
- First, let your cream cheese warm up a bit. Cold cheese is a pain to mix, trust me. I always get impatient, so sometimes I zap it in the microwave for like, seven seconds—careful, it goes from cold to a gloopy mess fast.
- Mix the softened cream cheese with the cranberries, green onions, and pecans. At this point I usually sneak a little taste (for quality control—wink). If you want to toss in the cheddar, go for it. Use a fork or even your (clean) hands if your mixer’s stubborn.
- Spread the mixture evenly over the tortillas. I try to get it all the way to the edge but—confession—it never happens. That’s okay! Just do your best.
- Roll up each tortilla tightly, like you’re tucking in a burrito for a cold night. Wrap them in cling film (plastic wrap or what have you) and stick them in the fridge for at least 1 hour. Overnight’s great if you can wait. Sometimes I forget and they only get 30 minutes; they’re still good, just not as neat when slicing.
- After chilling, grab a sharp knife and slice the rolls into about ¾-inch pieces. If some get squished, just eat those as the chef’s tax.
Lessons from My (Many) Mistakes
- If you overstuff, they’ll come out the sides. It’s messy, but hey, more for you?
- Let the rolls chill long enough. I rushed it once—regretted that when everything went splat.
- Don’t skimp on green onions unless you’re truly opposed. The sharpness cuts the sweet in a good way.
Fun Experiments and the One I Wouldn’t Recommend
So, I’ve swapped pecans for sunflower seeds (my cousin’s nut allergy, what can you do?) and they add a nice crunch. Once I tried smoked gouda instead of cheddar—unexpectedly, it worked. I do not recommend using blue cheese unless you want Christmas guests to give you the side-eye for months.
Equipment (and, Yes, You Can Improvise)
- Large mixing bowl (or a big-ish pot, if all your bowls are in use)
- Sharp knife—serrated works wonders for clean cuts, but I’ve used steak knives before, in a pinch
- Cling film (foil if you must, it just doesn’t tuck as nicely)
How to Store (But, I Mean, Who Needs To?)
Store leftovers in an airtight container in the fridge. I think they’re even tastier the next day when the cranberries plump up a bit. But, honestly, in my house it never lasts more than a day, so I don’t know about extra-long storage.
How We Serve These (Family Traditions and All)
I like to stack them haphazardly on a big wooden board—plenty of space for people to just grab and go. My uncle insists on a little sprig of mint for “festive vibes” but I usually forget until it’s too late. They’re ace with mulled wine or, weirdly enough, coffee (don’t knock it till you’ve tried it).
Pro Tips, Or: Tales of My Regrets
- I rushed the chill time once and ended up with more of a cream cheese schmear situation than roll ups. Kind of sad, but still edible. Don’t be like me.
- Slice with a sawing motion, not downwards—learned that the hard way, when I smooshed half my batch flat as my grandmother’s sense of humor.
- If you’re doubling the recipe for a crowd, maybe mix the filling in two batches—big bowls spill more easily than you’d think.
People Always Ask…
- Can I make these ahead of time? Yep—actually, I think they taste better after a night in the fridge. Just don’t slice until you’re ready to serve if you want them looking all spiffy.
- Can I make them gluten free? Sure thing—grab your favorite GF tortillas. They can be a bit crumbly though, so roll gently.
- What else can I use instead of cranberries? I get this a lot! Chopped dried apricots work, or even little bits of fig, though it’s a different direction. I wouldn’t use fresh berries—they get messy real fast!
- Any tips for getting them to look pretty? Well, be patient with the slicing (see my note above)—but honestly, the slightly wonky ones are the tastiest. Plus, they’re homemade, not from some fancy deli.
(Okay, quick tangent: If you want to read up on different holiday appetizers beyond my rolls, Sally’s Baking Addiction has a ton of inspiration. And if you’re torn on which cream cheese to buy, The Kitchn did some frankly very thorough taste testing!)
Anyway, I’d love to hear if you try these and what spins you put on them. They’re one of those recipes that’s forgiving and fun—bit like the holidays should be, really.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup dried cranberries, chopped
- 1/4 cup chopped green onions
- 1/2 cup finely chopped pecans
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas (10-inch)
- 1/2 tsp garlic powder
- Pinch of salt
Instructions
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1In a medium mixing bowl, combine softened cream cheese, chopped dried cranberries, green onions, chopped pecans, shredded cheddar cheese, garlic powder, and a pinch of salt. Mix well until fully combined.
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2Place one flour tortilla on a flat surface and spread a quarter of the cream cheese mixture evenly over the tortilla, reaching all edges.
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3Roll up the tortilla tightly and place seam-side down. Repeat with the remaining tortillas and filling.
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4Slice each roll into 1-inch thick pieces and arrange them on a serving platter.
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5Serve immediately or refrigerate for 30 minutes for firmer roll ups before serving.
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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