Mix all filling ingredients together thoroughly. Spread filling evenly over tortillas. Roll. Cover tightly with plastic wrap and refrigerate for several hours. Unwrap and cut into slices. Serve with salsa. Makes 50 pinwheels.
br>To make into an appetizer:
Spoon ratatouille into the
In small bowl combine chicken, chopped celery, almonds and onion.
Add mayonnaise, curry powder and lemon juice.
Mix well. Cover mixture with plastic wrap and refrigerate for 1 hour or longer so that flavors blend and develop.
To serve, place 1 teaspoon of appetizer on \"carrier\" of choice.
Yield:
1 1/4 cups, enough for 36 servings on fruit, vegetables or crackers.
Mix sour cream, cream cheese, chilies, salt, olives, cheese, onions and garlic powder.
Use this as a filling.
Divide the filling and spread evenly over tortillas.
Roll up and cover with plastic wrap.
Refrigerate several hours.
Unwrap and cut into 1/2-inch slices (electric knife works well).
Discard ends.
Place pinwheels around on plate, leaving space for bowl of salsa in center.
Garnish with parsley.
Makes about 50 pinwheels.
Mix all of the filling ingredients together thoroughly. Divide filling and spread evenly over the tortillas; roll up tortillas.
Cover tightly with plastic wrap, twisting ends of wrap to seal and refrigerate for several hours.
Unwrap and cut 1/2 to 3/4-inch thick (an electric knife works best).
Lay pinwheels flat on glass plate; garnish with parsley.
Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.
I serve these at Christmas Open House.
Mix first 7 ingredients together.
Drop by the spoonfuls onto the tortilla and spread around.
Roll tortilla up.
Refrigerate overnight.
Cut into 1/2-inch pinwheels.
Uses about 6 tortillas.
Mix ingredients together and spread equally on 3 flour tortillas.
Roll up tortillas individually.
Wrap in plastic wrap and refrigerate for 3 hours or more.
Cut into pinwheels shortly before serving.
Makes 3 dozen.
Preheat oven to 375\u00b0F
Do not separate dough into triangles. Gently press or roll seams to seal, but do not flatten.
In small bowl, mix cream cheese, parmesan cheese, and rosemary.
Spread mixture over dough.
Roll up dough from the long side. Slice into 1/2 inch rolls.
Please pinwheels flat onto cookie sheet or baking stone.
Bake 12 - 15 minutes or until golden brown.
Serve warm.
br>Cook 4 of the pinwheels immediately and freeze the remaining
Combine first 5 ingredients.
Beat with electric mixer until fluffy.
Stir in the next 3 ingredients.
Spread this mixture over the ham slices.
Roll up, starting with short side.
Cut into 1/2-inch slices.
Chill.
Serve as an appetizer.
nto 12 slices. Place the pinwheels, cut-side up, in a
oll into 10 slices. Place pinwheels, cut-side up, in single
Spread cream cheese on lunch meat; roll and chill.
Slice 1/4-inch thick and serve on crackers.
Mix first 2 ingredients.
Spread on tortillas.
Sprinkle on remaining ingredients.
Roll and wrap tightly.
Chill for at least 2 hours.
Cut off roll ends.
Cut rolls into 1-inch slices.
Makes 3 dozen.
Delicious appetizer!
Mix all ingredients well.
Spread over tortillas and roll up. Refrigerate a few hours and cut into slices.
Serve with salsa.
Combine spinach, cream cheese, Parmesan cheese, pimento and nutmeg, mixing until well blended.
Unroll dough; separate into 4 rectangles.
Firmly press perforations together to seal.
Spread with spinach mixture.
Roll up, starting at short end.
Cut each roll into 8 slices.
Place cut side down on ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes or until golden brown. Makes 32 appetizers.
Combine cream cheese, onions, garlic, mayo and olives, mix well.
Spread cream cheese mixture on each tortilla, layer ham on top.
Roll tightly.
Wrap each roll in plastic wrap and refrigerate overnight.
Cut into 1/2 in. slices, save end pieces to sample before serving.
ieces, laying down on an appetizer tray horizontally.
Enjoy!
In blender, blend green chilies, olives and onion.
Mix all ingredients, except tortillas, in a bowl.
Spread thin layer of mixture on each tortilla.
Roll each tortilla and wrap in plastic wrap.
Refrigerate for several hours.
Slice and serve as an appetizer.
Combine first 4 ingredients.
Unroll crescent rolls and separate into 8 rectangles; firmly press diagonal perforations to seal.
Spread butter mixture evenly over dough.
Roll up each rectangle beginning with short side; pinch seam to seal.
Cut into 4 slices.
Place pinwheels on ungreased cookie sheets; flatten slightly.
Bake at 375\u00b0 for 15 minutes or until golden.