Spicy Italian Pinwheels Recipes

PINWHEELS 3 WAYS

Pinwheels 3 Ways image

Provided by Ree Drummond : Food Network

Time 2h20m

Yield 12 to 16 servings

Number Of Ingredients 17

Ingredients

Two 8-ounce blocks cream cheese, softened
1/4 cup jarred pesto
2 burrito-size spinach tortillas
2 burrito-size whole wheat tortillas
2 burrito-size jalapeno-Cheddar tortillas
1 cup spinach leaves, chopped
One 6-ounce jar marinated artichoke hearts, chopped
1/4 cup sliced green olives
1/4 cup sliced sun-dried tomatoes
4 slices Swiss cheese
8 large slices pepperoni
8 large slices salami
8 large slices spicy capicola
4 slices pepper jack cheese
1 cup arugula
6 mini sweet peppers, slice thin
1/2 cup chopped hot cherry peppers

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.

ITALIAN PINWHEELS

Italian Pinwheels image

I love to serve these crowd-pleasing appetizer at many celebrations. It's easy to prepare, and always disappears quickly! -Cynthia M Bent, Newark, Delaware

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 32 appetizers.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) cream cheese, softened
1 package (3-1/2 ounces) sliced pepperoni, finely chopped
1 cup shredded provolone cheese
2 tablespoons onion soup mix
2 tablespoons sour cream
1 teaspoon grated Romano cheese
2 tubes (13.8 ounces each) refrigerated pizza crust

Steps:

In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture. , Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets. , Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 270mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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