Ham 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:

• 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.

TORTILLA HAM PINWHEELS

Steps:

• In a small bowl, beat the cream cheese and salad dressing mix until blended. Spread over one side of each tortilla. Top with ham; roll up. Refrigerate for 1 hour. Cut into 1-in. slices.

HAM PINWHEELS

Steps:

• Spread each ham slice with 1/4 cup of the cream cheese, spreading cream cheese to completely cover each ham slice. Sprinkle each with 1 tsp. of the chives.
• Roll up tightly, beginning at short end. Wrap tightly in plastic wrap. Refrigerate at least 2 hours.
• Cut each roll crosswise into 10 slices. Place 1 slice on each cracker.

HAM AND CHEESE PINWHEELS

Steps:

• Preheat oven to 350. Grease an 8x8 baking pan with cooking spray.
• on a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal.
• Spread mustard onto each rectangle and top with sliced ham and cheese.
• Starting with one short side, roll up each rectangle. Pinch the edges to seal.
• Cut each roll into 5-6 slices. Place cut side up in baking pan.
• In a small bowl, whisk together melted butter, garlic powder, and parsley.
• Brush over pinwheels, and sprinkle poppy seeds on top.
• Bake for 12-15 minutes, or until the rolls are golden.

CHEESE AND HAM PINWHEELS

Steps:

• Trim crusts from bread; discard or reserve for another use. Use rolling pin to flatten bread slices to 1/4-inch thickness; spread evenly with margarine. Top evenly with ham and Singles; roll up tightly.
• Cut each roll-up crosswise into four pinwheels. Thread two pinwheels onto each of eight wooden skewers.
• Place tomato, cut-side down, in center of serving plate. Insert skewers into side of tomato to resemble the spokes of a wheel.

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.