Fast Fannies Italian 3 Inch Rims Recipes
THREE-CHEESE PARTY WHEEL
Instead of serving cheese spreads separately, layer them for an attractive appetizer. Sliced almonds and chopped parsley add crunch and color.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 20
Number Of Ingredients 7
Steps:
- On sheet of waxed paper, spread Swiss almond cheese into 5-inch round, about 1/2 inch thick. With small metal spatula, smooth side and top.
- Evenly spread Cheddar cheese over Swiss cheese; smooth side and top.
- Evenly spread cream cheese spread over top; smooth side and top to even layers. Sprinkle almonds over top; press in lightly. Press parsley into side of cheese wheel. Serve immediately, or wrap in waxed paper and refrigerate until serving time.
- To serve, place cheese wheel on serving plate; arrange crackers around cheese. Garnish with currants.
Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 7 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 0 g, TransFat 0 g
PINWHEELS 3 WAYS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
- For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
- Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
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