ROCKSTAR SUNDRIED TOMATO WRAP PINWHEELS
Had these at a bridal shower and begged the recipe off of one of the bridesmaids. Total hit at any party or get together.
Provided by Parrot Head Mama
Categories Vegetable
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients, except tortillas, together. Spread in the middle of the wrap all the way around to the edge and roll tightly. Stick in the fridge wrapped in some tin foil. Then by the time you are done with filling the last one, you can start slicing the first one you did which is nice and firm in the fridge at this point.
Nutrition Facts : Calories 263.2, Fat 24.3, SaturatedFat 13.7, Cholesterol 73.7, Sodium 370, Carbohydrate 3.6, Fiber 0.6, Sugar 2.1, Protein 8.5
SUN-DRIED TOMATO TURKEY PINWHEELS
The Mediterranean flavors take a simple turkey wrap to new flavor heights, and they are as pretty as they are tasty.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 40 appetizers.
Number Of Ingredients 7
Steps:
- Spread pesto over tortillas. Sprinkle each with cheese, olives and basil; layer with turkey and spinach. Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours., Unwrap and cut each into 10 slices.
Nutrition Facts : Calories 33 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SPINACH AND SUN-DRIED TOMATO PINWHEELS
Ready, Set, Cook! Special Edition Contest Entry: These wonderfully soft biscuit pinwheels are delicious plain but are even better dipped in marinara sauce!
Provided by Mamas Cookin
Categories Breads
Time 35m
Yield 36 Pinwheels, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour and the cold butter.
- Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
- Add the mashed potatoes and mix just until incorporated.
- Add the egg and buttermilk and mix until a dough forms.
- Turn dough out onto a heavily floured surface and knead 25 to 30 times. Make sure you use plenty of flour on your board so that the dough doesn't stick.
- Divide the dough in half.
- Working with one half of the dough at a time, pat or roll into an 8-inch wide rectangle about 1/4" thick.
- In a small bowl, combined the bacon, spinach, sun-dried tomatoes, mozzarella cheese and garlic powder. Toss to combine.
- Sprinkle 1/2 of the spinach mixture over the dough.
- Starting on the long side, carefully roll the dough up into a log as tightly as you can and gently squeeze it together.
- Repeat with other half of dough.
- Wrap each half in plastic wrap and refrigerate for 1 hour.
- Unwrap. Using a serrated knife, cut into 1 inch thick "wheels".
- Place on two parchment lined baking sheets about an inch apart.
- Bake in a preheated 475°F oven for 17 to 20 minutes until lightly browned.
Nutrition Facts : Calories 138, Fat 8.8, SaturatedFat 3.6, Cholesterol 22.2, Sodium 352.5, Carbohydrate 10, Fiber 0.9, Sugar 1.3, Protein 5
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