Chicken And Ham Pinwheels Recipes

CHICKEN HAM PINWHEELS

Steps:

• Flatten chicken to 1/4-in. thickness. Combine 1/8 teaspoon basil, salt, garlic salt and pepper; sprinkle over chicken. Top each with a ham slice. , Roll up jelly-roll style; place seam side down in a greased 11x7-in. baking dish. Drizzle with lemon juice and sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes or until chicken juices run clear. Cover and refrigerate., Meanwhile, for orange spread, in a small bowl combine the mayonnaise, orange zest, orange juice and remaining basil. Cover and refrigerate until serving. Cut chicken rolls into 1/2-in. slices. Serve with orange spread.

CHICKEN PINWHEELS

Steps:

• Place chicken in between plastic wrap and pound out until 1/4-inch thick. Place 1 slice of ham and 1 slice of bacon onto each breast of chicken. Lightly scramble the eggs and let cool. Divide eggs evenly over chicken and spread out. Top with diced pickles and roll into pinwheels. Once chicken is rolled, tie with string to secure. Heat the butter in a saute pan and brown chicken rolls. Remove chicken rolls from the pan and set aside. Add flour to the same saute pan, and cook until light brown. Add the chicken stock, making sure to stir out any lumps. Return chicken to pan and place in a preheated 350 degree oven for 1 hour. Remove from oven and sprinkle with chopped tarragon. Slice each breast into 4 pieces and serve with 2 tablespoons of sauce.

EGG AND HAM PINWHEELS

Steps:

• Place the eggs into a pan of cold water and bring to boil then simmer for about 5-6 minutes to hard boil them.
• Remove from heat and run under cold water, then crack & remove shells. I do this under the running cold water. (starting at the pointed end should make it easier).
• Place shelled eggs into a bowl and add the butter, parsley if using, salt & pepper and mayonnaise or whatever you choose to moisten the mixture with and mash with a fork (I find using a pastry blender makes this an easy job) until a spreading consistency is reached. Sometimes you may need a little more mayonnaise or cream. Don't make into a smooth paste though.
• Spread the tortillas with a layer of cream cheese.
• Spread over this a layer of mashed egg.
• Lay on top of this the shaved ham.
• Roll up the tortillas tightly like a sponge roll and wrap in plastic wrap.
• Place in fridge for at least 2 hours or can be left overnight.
• Remove plastic and place the roll seam side down on the cutting board. Using a serrated knife, cut off a piece each end of the rolls to neaten, then slice into approx 1-inch slices.
• Arrange on platter and serve. I like to place one layer on plate then arrange another layer on top, slightly in from the edge of the bottom ones. Continue up with another layer until all are used.
• Top with a sprig of parsley.

HAM PINWHEELS

Steps:

• In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
• Beat until no lumps remain.
• Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
• Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
• Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
• Roll up tightly in plastic wrap and place in the fridge or freezer.
• Repeat steps 3 through 7 until you run out of ingredients.
• When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!

PRETTY HAM PINWHEELS

Steps:

• In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with the red pepper, onions and ham. , Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. Cut into 1-in. slices.

CHICKEN AND HAM PINWHEELS

Steps:

• In a covered 10-inch skillet over medium heat, cook celery and onion in 2 tablespoons butter or margarine for 5 to 7 minutes or until tender but not browned set aside.In a medium bowl, combine chicken, ham, water, parsley, salt and nutmeg stir into celery-onion mixture. Stirring constantly over medium heat, cook until no liquid remains. Remove from heat. Stir in egg set aside.Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.Cover pastry leaves with a damp towel to prevent drying out. Place 2 leaves on a second damp towel brush with melted butter. Place another leaf on top brush with butter. Repeat until 6 leaves have been stacked. Top with half of the chicken-ham mixture, spreading to within 1 inch of all edges. Fold long edges over filling. Carefully roll as for a jelly roll, starting from short side. Place, seam-side down, on jelly roll pan. Repeat to make a second roll. Brush rolls with remaining butter. With a sharp knife, score each roll to mark eight slices.Bake for 40 minutes or until rolls are browned and crisp.Slice rolls where scored. Pour Mushroom Cheese Sauce into a large, shallow serving dish and arrange rolls on top.Note: Pinwheels can be reheated in a preheated 300° oven. Sauce can be reheated on low if needed.