PESTO TORTILLA PINWHEELS RECIPE
This Pesto Tortilla Pinwheels recipe is an easy party food that can be put together in no time! Perfect for any fun event - including holiday parties, baby showers, and more!
Provided by Brandie Valenzuela
Categories Appetizers
Number Of Ingredients 5
Steps:
- In a bowl, beat together the cream cheese, pesto, and Parmesan cheese until smooth. Spread 1/3 of the mixture on top of one of the tortillas. Top cream cheese/pesto mixture with turkey or ham. Roll up tortilla tightly and wrap with plastic wrap. Refrigerate for 2-4 hours.
- Remove from refrigerator and unwrap. Slice into rounds and display on serving plate or tray.
PARTY PESTO PINWHEELS
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell, Rochester, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 pinwheels.
Number Of Ingredients 5
Steps:
- Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
QUICK TORTILLA PINWHEELS
Prepare these easy, cheesy rollups several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. -Barbara Keith, Faucett, Missouri
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield about 5 dozen.
Number Of Ingredients 8
Steps:
- Combine the first 6 ingredients in a bowl. Spread on 1 side of each tortilla and roll up tightly. Cover and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with salsa or picante sauce.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 51mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
PESTO TURKEY PINWHEELS RECIPE BY TASTY
Here's what you need: large flour tortillas, pesto, cherry tomato, turkey, baby spinach, provolone cheese
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 6
Steps:
- Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.
- Spread on half the pesto on each tortilla.
- Divide the tomatoes, turkey, spinach, and provolone between the tortillas.
- Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.
- Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.
- Slice between the toothpicks and serve.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
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From projectmealplan.com
Reviews 3Category LunchServings 3Total Time 10 mins
- Spread half of the pesto cream cheese mixture on one side of the tortilla, completely covering the entire tortilla.
- Layer individual lettuce leaves flatly over the cream cheese mixture to cover one half of the tortilla. Follow this with half of the turkey slices, placing in a single layer over the lettuce. The turkey should be evenly spread in one layer over about 3/4 of the tortilla (farther out than the lettuce).
- Next, arrange 1 1/2 cheese slices in a single layer over the turkey (you may need to cut the slices in half or smaller to fit them around the tortilla in a single layer). You should continue to leave about 1/4 of the tortilla without additional toppings. This way, when the tortilla is rolled, toppings won’t spill out and prevent the pinwheel from staying rolled up.
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5/5 (2)Total Time 1 hr 15 minsCategory AppetizersCalories 68 per serving
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From thetoastykitchen.com
Category AppetizerCalories 69 per servingTotal Time 45 mins
- In a bowl, combine cream cheese and pesto until smooth. Spread cream cheese mixture evenly onto flour tortillas.
- Top each tortilla with two slices of turkey, spinach, and roasted red peppers. Roll tightly and wrap in plastic wrap or wax paper. Refrigerate for 30 minutes (or until ready to serve) to allow filling to firm up.
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From appetizeraddiction.com
4.9/5 (11)Total Time 10 minsCategory All RecipesCalories 79 per serving
- Spread a layer over the tortilla and roll tights. Wrap in a plastic wrap and transfer into the fridge. Repeat with the second one. If you have a leftover mixture, make another one.
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From myrecipes.com
4.5/5 (3)Total Time 2 hrs 15 minsServings 48Calories 35 per serving
- Roll each slice of bread to 1/4-inch thickness with a rolling pin. Using a whisk, beat cream cheese with butter until smooth. Season with salt and pepper.
- Spread about 1/2 Tbsp. cream cheese mixture evenly over each slice of bread. Top with 1 Tbsp. pesto and spread thinly. Carefully roll into a tight cylinder.
- Wrap each cylinder in plastic and twist ends like a candy wrapper to completely seal. Chill for at least 2 hours or overnight.
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- Thinly spread of layer of sun-dried tomato pesto (this is a homemade version) on top of the cream cheese.
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- In a small bowl, combine the cream cheese, mozzarella, garlic powder, and salt. Stir to combine and set aside.
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From joyfulhealthyeats.com
Cuisine AmericanTotal Time 453418 hrs 46 minsCategory AppetizerCalories 120 per serving
- To a food processor add shredded chicken, goat cheese and basil pesto. Pulse until creamy and combined.
- Assemble the pinwheel: lay the tortilla on a flat surface, add 3/4 cup of pesto chicken mixture to the tortilla and using a spatula spread the chicken mixture to the edges of the tortilla. Next sprinkle 1/4 of the sun dried tomatoes all over the tortilla.
- Gently, but tightly roll up the tortilla to form a cigar shape. Wrap tightly with plastic wrap and place in the refrigerator for 2 hours.
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- In a food processor, combine basil, spinach, lemon juice, parmesan, and garlic. Process to combine and break down spinach and basil. Slowly pour in olive oil and process until smooth and to desired thickness. Add more olive oil if too thick. Season with salt and pepper to taste.
- Assemble Pinwheels: Spread 1/2 of the cream cheese mixture onto a tortilla. Layer two slices of the turkey and provolone (you can cut in half or use 2 slices to extend across the length of the tortilla.) Roll tightly . Slice into 1 inch pieces and place toothpick into each piece to hold together.
- Chill for about 15 minutes before serving (who are we kidding, throw back a couple first and then put the rest in the fridge.)
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From veganinthefreezer.com
4.8/5 (9)Total Time 30 minsCategory AppetizerCalories 30 per serving
- Spread a small amount of the bean mixture on the tortilla. See the photo above. Go almost to the edge and not real thick.
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