Appetizer Pinwheels Food

HAM AND CHEESE PINWHEELS

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
• Roll out the pizza dough onto a cutting board. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese, an even layer of ham, and then the remaining 1/2 cup cheese
• Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll in half and then each half into 6 pieces. Place the rolls on their side on a nonstick or lightly oiled baking sheet.
• In a small bowl, whisk together the egg with 2 tablespoons water. Brush the tops and sides of the rolls with egg wash. Bake until golden brown, 20 to 25 minutes.

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

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.

KIELBASA AND HONEY MUSTARD PINWHEELS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
• Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, gently roll the dough out to a 10-by-15-inch rectangle. With a small offset spatula, spread the honey mustard evenly over the dough, making sure to go all the way to the edges, then sprinkle the kielbasa pieces over the mustard.
• Starting at a long side, roll the dough into a log as you would a jelly roll, then pinch the seam shut and place onto the prepared baking sheet, seam-side down. Refrigerate the log until slightly firm, at least 30 minutes; this will make it easier to cut it into rounds. (See Cook's Note)
• Cut the chilled puff pastry log into 1/2-inch-wide slices (you should get 20 to 22 slices) and place the slices cut-side down onto the baking sheet. If needed, adjust the slice shape to form a circle. Bake until puffed and golden brown, about 18 minutes. Let cool 5 minutes before serving.

PESTO TORTILLA PINWHEELS RECIPE

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.

PINWHEEL APPETIZERS

Steps:

• Spread each flour tortilla with one-third of the semisoft cheese.
• Add a layer of the large basil leaves to cover cheese.
• Divide sweet pepper strips over the basil leaves 1-2 inches apart.
• Top with meat slices.
• Spread 1 teaspoons mayonnaise over the meat on each tortilla.
• Roll tortilla up tightly; wrap wach roll with plastic wrap.
• Chill for at least 2 hours to blend flavors.
• To serve: Cut each tortilla roll into 1-inch slices.
• If desired: Skewer each of the cut tortilla rolls onto frilly toothpicks.

HAM AND CHEESE APPETIZER PINWHEELS

Steps:

• Mix first 3 ingredients until blended. Spread onto tortillas, leaving 1/4-inch border around edge of each. Top evenly with ham, pears and blue cheese. Tightly roll up tortillas. Wrap individually in plastic wrap. Refrigerate at least 2 hours.
• Meanwhile, cook vinegar in small saucepan on medium-low heat 10 to 15 min. or until reduced to 1/2 cup. Set aside until ready to use.
• Unwrap roll-ups just before serving. Trim and discard ends, if desired. Cut each roll-up into 6 pinwheels. Secure with toothpicks. Place on serving platter; drizzle with the balsamic syrup.

PINWHEELS APPETIZER

Steps:

• Mix all of the ingredients (except tortillas) together in a large bowl.
• Spread the mixture thinly and evenly over each tortilla.
• Roll up each tortilla tightly and wrap in plastic wrap.
• Chill in the refrigerator for several hours or overnight.
• Cut the tortillas about an inch thick and place them on a serving tray.

TACO PINWHEELS

Steps:

• In a large bowl, mix together the cream cheese, taco seasoning and cheddar cheese until well combined.
• Add the chicken, bell peppers and cilantro into the cream cheese mixture and stir until combined.
• Lay one of the tortillas flat on a cutting board and spread approximately 1/3 cup of the chicken mixture all over the tortilla.
• Roll up tightly.
• Repeat the process with the remaining tortillas.
• Place the tortilla rolls on a plate and cover with plastic wrap. Chill for at least one hour or up to one day.
• Slice the tortilla rolls into 1 inch pinwheels and serve, with guacamole or salsa for dipping if desired.

HAM AND CHEESE PINWHEELS

Steps:

• Start by thawing out your puff pastry. This will take 20-25 minutes at room temperature.
• Mix together the mustard, honey and garlic and set aside.
• Lay out a piece of plastic cling wrap and open the puff pastry sheet onto it. Straighten edges or smooth out with rolling pin if necessary.
• Baste the pastry sheet with the honey mustard mixture, making sure to cover the surface well. Then layer on the cheese and ham slices.
• Next gently fold in one edge about a 1/4 inch to start rolling up. Do your best to keep the roll tight into a log shape, using the wrap to aid you.
• Make sure the log is well covered in cling wrap and place in the freezer for 20-30 minutes to firm up before slicing.
• Preheat oven to 400 degrees F.
• Cut the roll up with a sharp or serrated knife into 1/4-1/2 inch thick slices and place on a parchment lined baking sheet. Bake for 20-22 minutes until golden brown at edges.
• Serve warm.