Easy Cream Cheese Pinwheels Recipe Recipe For Deviled

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

EASY 3-INGREDIENT CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 minutes.

PINWHEELS APPETIZER

Steps:

• Mix all of the ingredients (except tortillas) together in a large bowl.
• Spread the mixture thinly and evenly over each tortilla.
• Roll up each tortilla tightly and wrap in plastic wrap.
• Chill in the refrigerator for several hours or overnight.
• Cut the tortillas about an inch thick and place them on a serving tray.

HAM AND CHEESE PINWHEELS

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
• Roll out the pizza dough onto a cutting board. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese, an even layer of ham, and then the remaining 1/2 cup cheese
• Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll in half and then each half into 6 pieces. Place the rolls on their side on a nonstick or lightly oiled baking sheet.
• In a small bowl, whisk together the egg with 2 tablespoons water. Brush the tops and sides of the rolls with egg wash. Bake until golden brown, 20 to 25 minutes.

DILLY CHEESE PINWHEELS

Steps:

• Place cream cheese in a mixer or food processor and cream until smooth. Add dill and Edam cheese to mix and blend.
• Open first canister crescent dough and piece together the dough into 2 rectangles pairing the our four triangles together in one sheet and the inner for triangles together in another. Its okay to stretch the dough out a little bit.
• Spread a thin layer of of the cream cheese on the dough.
• Begin rolling the dough using the long side as the center of the pinwheel. Contine rolling into tube. Wrap tubes with wax paper twisting edges of paper. Repeat with the second roll of crescent dough.
• Place both tubes into the freezer for 20 minutes.
• Preheat oven to 375 degrees.
• Remove dough from wax paper and begin slicing into 3/8 inch pieces. Place the pieces on cookie sheet. Bake 12-13 minutes.
• Allow the pinwheels to cool 5-10 minutes before removing from the cookie sheet. If you remove too soon, they will not retain their shape as the cheese will be too hot and soft.
• Serve either hot or cold.
• (Note cooking time includes freezing time.).

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

CREAM CHEESE PINWHEELS

Steps:

• Soften cream cheese
• Mix in the powdered Ranch dressing
• Add the pimentos, black olives and the jalapeños.
• Spread evenly over the flour tortillas using a rubber spatula.
• Roll tightly. Cover and chill for about one hour.
• Slice into pinwheels.