Party Pinwheels Recipes

PARTY PINWHEELS

Steps:

• In a large bowl, beat two packages of cream cheese until smooth. Add olives. Spread about 3/4 cup each on four tortillas; top each with four slices of turkey. Roll up tightly; wrap in plastic. , In another large bowl, beat two packages of cream cheese with pickles and mustard until blended. Spread on each of four tortillas; top with ham. Roll up and wrap in plastic. , In a large bowl, beat remaining cream cheese; add celery and barbecue sauce. Spread on remaining tortillas; top with beef. Roll up and wrap in plastic. Refrigerate for at least 2 hours or freeze. Cut into 1/2-in. slices , To use frozen pinwheels: Thaw for 10 minutes before serving.

PINWHEELS 3 WAYS

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.

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.

PARTY PINWHEELS

Steps:

• In a mixing bowl, beat one package of cream cheese until smooth.
• Add olives and mix well.
• Spread an equal amount on four tortillas; top each tortilla with four slices turkey.
• Roll up tightly; wrap in plastic wrap.
• Beat one package of cream cheese with pickles and mustard.
• Spread an equal amount on four tortillas; top each tortilla with 4 slices ham.
• Roll up and wrap in plastic wrap.
• Beat remaining cream cheese; add celery and barbecue sauce.
• Spread on remaining tortillas; top each tortilla with 4 slices beef.
• Roll up and wrap in plastic wrap.
• Refrigerate at least 2 hours.
• Slice into 1/2 inch pieces.

PARTY PINWHEELS

Steps:

• Mix first 3 ingredients together, and then spread on tortillas.
• Sprinkle remaining ingredients on the top.
• Roll the tortillas, and then wrap tightly in plastic wrap.
• Chill for 2 hours.
• Cut off rolled ends, and then slice into 1 inch slices.