Shrimp Pinwheels With Cream Cheese Food

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.

EASY 3-INGREDIENT CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Dust a flat work surface lightly with flour. Unroll puff pastry and roll out to a rectangle. Spread a thin layer of herbed cream cheese over the puff pastry. Cover with Swiss cheese slices, leaving a 1-inch border. Roll puff pastry up tightly like a jelly roll.
• Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheet.
• Bake in the preheated oven on the center rack until lightly browned and puffed up, 15 to 20 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.

SAUSAGE AND CREAM CHEESE PINWHEELS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

CHEDDAR AND SPINACH PINWHEELS

Steps:

• Mix cream cheese and jalapenos with a fork in a medium bowl until blended. Add spinach and mix again. Season mixture with salt and pepper.
• Roll puff pastry out onto your work surface. Spread cream cheese mixture over pastry until evenly distributed. Sprinkle Cheddar cheese evenly on top.
• Roll puff pastry into a log, pressing seams to seal. Wrap in plastic wrap and freeze for 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Unwrap and slice log into 1/4-inch rounds. Place rounds onto the baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve warm.

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.

HOT CRAB PINWHEELS

Steps:

• Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours. , To serve, preheat oven to 350°. Unwrap rolls; trim ends and cut each into 6 slices. Place on baking sheets coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.

CREAM CHEESE PINWHEELS

Steps:

• Soften cream cheese
• Mix in the powdered Ranch dressing
• Add the pimentos, black olives and the jalapeños.
• Spread evenly over the flour tortillas using a rubber spatula.
• Roll tightly. Cover and chill for about one hour.
• Slice into pinwheels.

SHRIMP PINWHEELS

Steps:

• In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
• Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
• On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
• Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
• Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
• Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
• To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

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.

PORK & SHRIMP PINWHEELS

Steps:

• Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.

SHRIMP PINWHEELS RECIPE - (3.5/5)

Steps:

• 1. In a medium bowl, mash avocado with a fork. Add cream cheese; stir until smooth. Stir in the shrimp cocktail sauce. Or you can just spread them individually. 2. Spread 1/4 cup of the avocado mixture onto one of the tortillas, leaving a 1-inch border around the edge. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons of the almonds and about 1/4 cup of the chopped shrimp. Roll up tightly. Secure with a party pick, if necessary to prevent unrolling. Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp. Place rolled tortillas on a tray or platter. 3. To serve, cut each rolled tortilla into 1-inch-thick slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter. Make-Ahead Directions: Prepare as directed through Step 2. Cover and chill for up to 4 hours. Serve as directed in Step 3. Servings Per Recipe 36,Calories 82,Protein (gm) 4,Carbohydrate (gm) 8,Fat, total (gm) 4,Cholesterol (mg) 19,Saturated fat (gm) 1,Monosaturated fat (gm) 1,Dietary Fiber, total (gm) 1,Sugar, total (gm) 1,Vitamin A (IU) 340,Vitamin C (mg) 2,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 0,Pyridoxine (Vit. B6) (mg) 0,Folate (µg) 8,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 137,Potassium (mg) 65,Calcium (DV %) 40,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet

SHRIMP AND PINEAPPLE PINWHEELS

Steps:

• In a large skillet, saute shrimp in butter until shrimp turn pink; remove from the heat. Drizzle with honey and toss to coat; set aside to cool. , Spread each tortilla with a thin layer of cream cheese; top with pineapple, cilantro and shrimp. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour. , Just before serving, unwrap roll-ups and cut into 1-in. slices.

ITALIAN CREAM CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees F. In a bowl, combine first 5 ingredients; mix until smooth.
• Unroll crescent dough into rectangle onto a smooth surface. Gently press together perforations. Spread cream cheese mixture over dough to within 1/4 inch of the edge.
• Starting with the short end, roll into a log. Cut into 12 slices and place on ungreased baking sheet. Bake at 375 degrees F for 12-15 minutes. Sprinkle with extra Parmesan cheese, if desired.

SOUTHWESTERN PINWHEELS

Steps:

• In small bowl, combine cream cheese, shredded cheese, green onion, salsa, cilantro and cumin.
• Mix until combined.
• Spread cheese mixture over tortillas.
• Place a layer of spinach over cheese.
• Roll tightly and then wrap in plastic.
• Chill at least 1 hour or up to 8 hours.
• Cut crosswise into 1-inch pieces.
• Place on a serving platter with the cut side up.
• Garnish each pinwheel with cilantro sprig. Cover and chill up to 1 hour before serving. Before serving, add a dollop of salsa to the top of each pinwheel.

CREAM CHEESE AND SALMON PINWHEELS

Steps:

• In a small bowl, thoroughly mix cheese, salmon and onion.
• Cut crusts off bread, and cut several thin, long slices.
• With a rolling pin, flatten bread so that it's easy to roll.
• Spread each long slice with mayonnaise, then spread on the cream cheese and salmon mixture.
• Roll each slice lengthwise like a jelly roll, slowly and carefully to make it as tight or pressed as possible.
• Cover with wax paper or saran wrap and wrap with kitchen string so it'll keep its shape.
• Store in fridge so it can chill and set.
• When ready to serve, slice into thin pinwheels.