Roast Beef And Cheddar Pinwheels Recipes

FANCY PINWHEEL SANDWICHES

Steps:

• You will be making two different types of pinwheels: Roast Beef with Cheddar and cucumber in a tomato wrap and Turkey with bacon and garlic herb cheese in a spinach wrap.
• Wash head of lettuce and dry thoroughly.
• Slice off the ends of the cucumber and remove the skin.
• Cut in half lenghtwise and each half again and scoop out seeds with a spoon.
• Slice each quarter into thin, wedgeshaped strips.
• Place a tomato wrap on a cutting board and cover the surface of it with a thin layer of the cheddar horseraddish cheese spread, making sure to go to the edges. This is very important as the cheese spread holds everything together.
• Leaving the top 2" of the wrap uncovered, lay 2 lettuce leaves on the cheese and press gently. You will need the layer of just cheese to "stick" the wrap together after rolling.
• Lay 2 slices of Roast Beef on top of the lettuce.
• Place about 3 wedges of cucumber crosswise on each slice of Roast Beef bringing the ends together in the middle.
• Starting from the bottom, roll the wrap upward, firmly but gently as not to tear it, finishing at the layer of cheese.
• Cover the pinwheel with a piece of plastice wrap , twisting the ends to secure.
• Repeat for the 4 remaining wraps.
• You use the same preparation process for the Turkey and Garlic Herb Pinwheels using the Spinach wraps, garlic and herb cheese spread, Smoked Turkey and the lettuce leaves. Omit the cucumber and add 3 bacon strips placed crosswise over the turkey. Roll and cover with plastic wrap.
• Place wrapped pinwheels in the refrigerator for several hours to overnight to allow cheese to firm back up. You want them cold and firm when you slice them.
• After chilling, remove plastic wrap and place pinwheel on a cutting board. Using a thin, sharp serated knife slice off the end and then continue cutting slices down every 1/2" until you reach the other end. Neither of the end pieces will be nice enough for presentation but that doesn't mean the cook can't enjoy them!
• You will have 50 slices of each kind of pinwheel when you are finished.

ROAST BEEF HORSERADISH PINWHEELS

Steps:

• In a bowl, mix together cream cheese, horseradish, and Dijon mustard.
• Assemble pinwheels by spreading a thin layer of the cream cheese mixture over each tortilla. Then layer spinach, roast beef, and cheese. Tightly roll up each tortilla and wrap it with the foil or plastic wrap.
• To serve, slice each roll into one-inch slices.

EASY BEEF PINWHEELS

Steps:

• Mix 5 first ingredients together in a bowl.
• Spread cream cheese mixture on 4 tortilla bread up to edges.
• Layer shaved deli roast beed over cream cheese spread leaving 1/4 inch on sides.
• Spread cheddar cheese over roast beef.
• Roll each tortilla jelly roll style and wrap with plastic wrap and refrigerate for about 1 hour. Take out and slice each tortilla ends and discard.
• Slice each tortilla in 10 pieces. Lay on tray with tooth picks to hold the overlaying tortilla in place.

SMOKED GOUDA & ROAST BEEF PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients until blended. On a lightly floured surface, unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the roast beef mixture over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four 1/2-inch slices. Place on parchment-lined baking sheets, cut side down. Repeat with remaining crescent dough and roast beef mixture., Bake 12-14 minutes or until golden brown. Refrigerate leftovers.