Rockstar Sundried Tomato Wrap Pinwheels Food

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.

ROCKSTAR SUNDRIED TOMATO WRAP PINWHEELS

Steps:

• Mix all ingredients, except tortillas, together. Spread in the middle of the wrap all the way around to the edge and roll tightly. Stick in the fridge wrapped in some tin foil. Then by the time you are done with filling the last one, you can start slicing the first one you did which is nice and firm in the fridge at this point.

PROSCIUTTO AND SUN DRIED TOMATO PINWHEELS

Steps:

• on a lightly floured surface, carefully roll out thawed puff pastry to a 10 by 15 inch rectangle.
• cut in half lengthwise.
• spread a thin layer of the tomatoes on both rectangles, leaving a half inch border around the edges.
• top with prosciutto strips ans cheeses and season with pepper.
• starting near the long edge, tightly roll the pieces into two long logs.
• beat the egg with water and brush the tops of each log with egg wash.
• press edges to seal closed.
• transfer logs to baking sheet and freeze 30 minutes until firm.
• line a large baking sheet with parchment paper.
• trim the uneven ends from each log.
• cut on the diagional to 1/4 inch thick slices.
• set pinwheels 1 inch apart on baking sheets.
• freeze 30 more minutes.
• bake on 375 for twenty minutes until lightly golden.