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.
Roll each biscuit out, one at a time as thin as possible. Slice sausage about 1-inch thick and spread on rolled out dough. Roll up jelly roll fashion and moisten lapped edges to seal. After this is done, slice the pinwheels about 1/2-inch thick and bake in 400\u00b0 oven as you would biscuits.
Serve as snacks or appetizers with drinks.
Makes about 50 pinwheels.
In a small mixing bowl, beat the cream cheese.
Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
Sprinkle with lettuce.
Roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Unwrap and cut into 1 inch pieces.
Can be served with additional salsa.
Makes about 3 dozen appetizers.
To tortillas, spread cream cheese all the way around to edges. Sprinkle with cranberries, and chopped green onion. Lay ham slices to cover top.
Roll up tightly, wrap in plastic and refrigerate at least one hour.
Eat as wraps or to make pinwheels: Trim off the very ends of each log, then slice each log into 8 slices and lay flat. Place a half cherry (if using) onto the center of each pinwheel. Arrange decoratively onto a serving platter.
he\"pinwheel\" look to your appetizers.
Wrap each roll in
enter, overlapping slightly to form pinwheels; press firmly. Bake at 400
Mix all ingredients in large bowl, except tortillas.
Spread thin layer of mixture onto each tortilla.
Roll up.
Wrap each rolled tortilla individually with Saran Wrap, tightly. Refrigerate, preferably overnight.
Before serving, slice each \"roll up\" into approximately 10 pinwheels.
Serve and enjoy. Yield:
approximately 80 appetizers.
Mix filling together.
Spread onto tortillas.
Let refrigerate about 1 hour.
Slice into pinwheels and serve.
Great to make ahead and serve.
Mix cream cheese and sour cream until smooth.
Add remaining ingredients.
Stir to blend.
Spread 1/8 inch of mixture on flat tortilla.
Roll up as jelly roll.
Chill, slice in 1/2 inch slices.
Makes about 7 dozen appetizers.
Combine first 4 ingredients.
Unroll crescent rolls and separate into 8 rectangles; firmly press perforations of triangle to seal into a rectangle.
Spread butter mixture evenly over dough.
Roll up each rectangle, beginning with short side; pinch seam to seal.
Cut each into 4 slices.
Place pinwheels on ungreased baking sheet; flatten slightly.
Bake at 375 degrees for 15 minutes or until golden.
br>Cook 4 of the pinwheels immediately and freeze the remaining
Combine biscuit mix, milk and butter in large bowl, stir until blended.
Refrigerate 30 minutes.
Divide into two portions. Roll out one portion on floured surface, spread with 1/2 sausage and roll up.
Repeat with second portion.
Place in freezer until hard enough to slice.
Bake at 400 degrees for 15 minutes or until brown.
Makes 48 appetizers.
Combine cream cheese, sun-dried tomatoes and herb-seasoning from salad kit in medium bowl; blend well.
Lightly crush garlic croutons from kit.
Combine romaine, cheese and crushed croutons from kit in large bowl. Toss with Caesar Dressing.
On each roll, spread cream cheese mixture over lavash bread; cover with a thin layer of salad mixture. Roll up from narrow side. (For flour tortillas, fold in sides before rolling up). Secure each roll with 5 to 6 wooden picks. Slice rolls between wooden picks to form pinwheel appetizers.
Heat oven to 350\u00b0.
Unroll dough into 2 long rectangles. Firmly press perforations to seal.
Spread rectangles with cream cheese to within 1/4-inch of edges; top with spinach leaves. Starting at shortest side, roll up each rectangle; press edges to seal.
Cut side down on ungreased cookie sheet.
Bake at 350\u00b0 for 12 to 18 minutes or until golden brown.
Remove immediately. Garnish as desired.
Serve warm.
Makes 16 appetizers.
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.
In small mixer bowl, beat cream cheese until smooth.
Stir in horseradish and chives.
Spread each meat slice with about 1 tablespoon cheese mixture.
Top with 1 slice cheese; spread with another tablespoon cheese mixture.
Roll up.
Chill before serving; slice each roll into 5 slices.
Put a toothpick in each piece, or use your fingers.
Refrigerate leftovers.
Makes about 4 dozen appetizers.
Heat oven to 350\u00b0. Separate dough into 4 rectangles; press perforations to seal. Spread rectangles with cheese to within 1/4-inch of edges. Top with ham and spinach. Starting at shortest side, roll up each rectangle. Press edges to seal. Cut each roll into 6 slices. Place cut side down on ungreased cookie sheet. Bake 12 to 18 minutes or until golden brown. Makes 24 appetizers.
In medium bowl, combine softened cream cheese, chevre cheese (or feta), a pinch of Herbes de Provence (if using), green onions, dried cranberries and chopped walnuts (or unsalted pistachios).
Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
Roll up tightly, being careful not to tear.
Wrap each in plastic wrap; refrigerate for several hours or overnight.
Slice to serve. Makes about 32 appetizers.
nto 12 slices. Place the pinwheels, cut-side up, in a
oll into 10 slices. Place pinwheels, cut-side up, in single