Santa Fe Pinwheel Wraps For A Crowd Recipes

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.

SANTA FE PINWHEEL WRAPS FOR A CROWD

Steps:

• Mix together grated cheeses, basil, black olives, green onion, garlic and mayonnaise.
• Thinly spread mixture all over open tortilla.
• Then at the one end of the tortilla, lay 3 or 4 strips of roasted pepper as well as about 1/2 cup of slivered lettuce.
• Roll up the tortilla tightly.
• Wrap the tortillas tightly in plastic wrap and refrigerate until ready to use.
• Remove from refrigerator; slice each tortilla (on a bit of an angle) in about 8 slices.
• Then display the slices on a platter with a little parsley or other garnish.

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 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.

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.