Crispy Cheese Lollipops Recipe: Bite-Sized Party Appetizers

Try using Lavash bread to make a fun, flaky, cheesy appetizer for your next party or potluck.

At a recent outdoor fundraiser in Las Vegas for the Natural History Museum, I sampled a whimsical appetizer from Westin Lake Las Vegas that stuck with me: cheese lollipops presented on a silver platter. They were simple, playful, and surprisingly satisfying—so much so that I went back for seconds and learned how they were made.

Chef’s version used Boursin, cheddar and provolone cheeses wrapped in Lavash bread and grilled like a grilled cheese or quesadilla.

These bites are built on Lavash, a thin Armenian flatbread with a delicate, slightly flaky texture. When heated on a griddle, the layers crisp up and add a pleasant crunch. The recipe uses a spreadable cheese—Boursin in the chef’s version—as the glue that holds the roll together. Other soft cheeses like cream cheese or goat cheese work well as substitutes.

The rest of the fillings are flexible. Use sliced cheddar, provolone, Havarti or mozzarella; add roasted red peppers, spinach, or deli meats. You can assemble them in advance and cook right before serving, or cook ahead and reheat. For a festive touch, insert a lollipop stick into each round for easy handling.

Cheese Lollipops

Ingredients

• 4 pieces Lavash bread
• 1 cup soft, spreadable cheese (Boursin, cream cheese, or goat cheese)
• 8 slices cheddar cheese
• 8 slices roasted red peppers
• 8 slices mild white cheese (provolone, Havarti, or mozzarella)
• 4 tablespoons butter
• Kosher salt, to taste

Instructions

1. 

   Microwave each Lavash piece for 15–30 seconds to make it pliable. Lay the warmed bread flat.

2. 

   Spread one-quarter of the soft cheese evenly over each piece of Lavash, spreading to the edges. Add a single layer of 2 slices cheddar, 2 slices roasted red peppers, and 2 slices mild white cheese.

3. 

   Starting from a shorter end, roll each filled Lavash into a tight log.

4. 

   Slice each log into 9 even pieces to create round pinwheels.

5. 

   Heat 1 tablespoon of butter on a griddle or large skillet over medium-low heat. Place the pinwheel rounds cut-side down and cook for 3–5 minutes, until the cheese starts to melt and the bottom browns.

6. Flip the rounds, season lightly with kosher salt, and continue cooking until both sides are golden and the cheeses are melted. Remove cooked rounds to a plate and add another tablespoon of butter between batches as needed.
7. 

   For a playful presentation, pierce a lollipop stick into the center of each warm round and serve immediately.

Tips for Perfect Cheese Lollipops

• Warm the Lavash just enough to bend without tearing. Overheating can make it dry and difficult to roll.
• Use cheeses that melt well for the inner layers so each bite has a gooey center and a slightly crisp exterior.
• Work on a lightly floured or oiled surface to keep the rolls from sticking while slicing.
• If cooking for a crowd, keep finished rounds warm on a baking sheet in a low oven (about 200°F / 95°C) while you finish remaining batches.

Variations & Serving Suggestions

These cheese lollipops are versatile. Try Italian-style fillings with prosciutto, mozzarella, and a touch of pesto; or go classic with ham and Swiss. For a vegetarian option, add sautéed mushrooms, spinach, or caramelized onions. Serve them with mustard, marinara, or a sweet pepper jam for dipping.

Make-Ahead and Storage

You can assemble the rolls ahead of time and refrigerate them uncut for a few hours. Slice and pan-sear just before serving for the best texture. Leftovers keep in an airtight container in the refrigerator for 2–3 days and can be reheated briefly in a skillet or oven to crisp the exterior.