Sunday, January 24, 2010

Pretty Pinwheels

I've been meaning to post this recipe since last weekend when I made it but time has escaped me this week!  This is an easy, yummy appetizer that can double as a light lunch if you'd like.  There are too many pinwheel recipes out there to count so if this one doesn't float your boat, just google "pinwheel recipe" and you are sure to find more than just a few.  Here's one I highly recommend...

Pretty Pinwheels

4 flour tortillas
4 oz. garden veggie cream cheese (I bought an 8 oz. container and used about 2/3 of it)
10-12 thin slices of roast beef
fresh spinach leaves (about 20)
10 oz. or 12 oz. jar of roasted red peppers, rinsed and patted dry with paper towels

Spread each tortilla with cream cheese all the way to the edge.  Top with roast beef but leave a 1/2 inch border around the outside.  Top beef with spinach leaves and red peppers.  (Make sure red peppers are dry or they will make the pinwheels too soggy!)  Starting at one end, roll tortilla tightly and wrap in plastic wrap.  Refrigerate for at least 1 hour or overnight, if desired.  Cut off ends and slice into approximately 8 slices per tortilla.  Serve chilled.

Like I said, there are literally hundreds of different fillings you can put inside of pinwheels so experiment with whatever you have or whatever sounds best to you!  Think Mexican, vegetarian, ranch and thin sliced chicken with cheese and bacon...yumm...might have to try that one. :)  In the words of the late Jack Buck, "Go crazy folks, go crazy!"

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