Ham And Provolone Pinwheels Food

HAM PINWHEELS

Steps:

• In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
• Beat until no lumps remain.
• Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
• Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
• Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
• Roll up tightly in plastic wrap and place in the fridge or freezer.
• Repeat steps 3 through 7 until you run out of ingredients.
• When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!

HAM AND CHEESE PINWHEELS

Steps:

• Lay a large piece of plastic wrap on your counter (I pressed two long sheets together at the edges to create a single larger sheet). Unfold the first sheet of puff pastry in the center of the plastic, then roll it into a 10x12-inch rectangle. Spread with 1 1/2 tablespoons mustard, leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping as needed. Sprinkle with 1 cup cheese.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for 20 minutes. Repeat with the second sheet of puff pastry and remaining mustard, ham, and cheese. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
• Once the log has chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each one). Arrange the rolls 1 inch apart on the prepared baking sheets. Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped thyme, parsley, or chives as desired. Let cool slightly. Serve warm or at room temperature.

BLACK FOREST HAM PINWHEELS

Steps:

• In a small bowl, beat cream cheese, dill, lemon juice, mustard, salt and pepper until blended. Stir in cherries and onions. Spread over each tortilla; layer with ham and cheese. , Roll up tightly; securely wrap in waxed paper. Refrigerate at least 2 hours. Cut into 1/2-in. slices.

PRETTY HAM PINWHEELS

Steps:

• In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with the red pepper, onions and ham. , Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. Cut into 1-in. slices.

HAM AND PROVOLONE PINWHEELS

Steps:

• Mix mayonnaise and garlic, spread evenly over tortillas.
• Top tortillas with layers of spinach, ham, cheese and tomato, roll up tightly.
• Cut each tortilla into thirds; secure with toothpicks.
• Serve immediately or refrigerate until serving.

HAM, ROAST BEEF AND PROVOLONE PINWHEEL SANDWICHES

Steps:

• In a small mixing bowl combine the mayonnaise and relish; give a good stir. Spread evenly over each tortilla.
• Top the tortillas with layers of spinach, onion, olives, ham, roast beef, provolone, tomato, salt and pepper; roll up tightly with seam side down. Cut each rolled tortilla into thirds and secure with toothpicks.
• Either serve immediately or refrigerate unitl ready to eat.
• Serve with your favorite cold potato or pasta salad, or a bag of chips for those who have to eat on the run.

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.

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.

SPINACH AND HAM PINWHEELS

Steps:

• Preheat oven to 350°F.
• Mix the cheese with italian spices, and garlic powder.
• Unroll and separate the dough.
• Spread each triangle with a thin coat of the mixture ( cheese and spices).
• Layer a slice of ham , and one or two spinach leafs ( until the whole triangle is covered).
• Roll up the dough, and cut it in slices ( about 4 slices per triangle).
• Place it on ungreased sheet and bake it until golden looking.

EGG AND HAM PINWHEELS

Steps:

• Place the eggs into a pan of cold water and bring to boil then simmer for about 5-6 minutes to hard boil them.
• Remove from heat and run under cold water, then crack & remove shells. I do this under the running cold water. (starting at the pointed end should make it easier).
• Place shelled eggs into a bowl and add the butter, parsley if using, salt & pepper and mayonnaise or whatever you choose to moisten the mixture with and mash with a fork (I find using a pastry blender makes this an easy job) until a spreading consistency is reached. Sometimes you may need a little more mayonnaise or cream. Don't make into a smooth paste though.
• Spread the tortillas with a layer of cream cheese.
• Spread over this a layer of mashed egg.
• Lay on top of this the shaved ham.
• Roll up the tortillas tightly like a sponge roll and wrap in plastic wrap.
• Place in fridge for at least 2 hours or can be left overnight.
• Remove plastic and place the roll seam side down on the cutting board. Using a serrated knife, cut off a piece each end of the rolls to neaten, then slice into approx 1-inch slices.
• Arrange on platter and serve. I like to place one layer on plate then arrange another layer on top, slightly in from the edge of the bottom ones. Continue up with another layer until all are used.
• Top with a sprig of parsley.