Pinwheels Recipe
Pinwheels have a long tradition as party appetizers and finger foods. They first became popular in the 1950s, when home cooks began making rolled sandwiches and wraps, slicing them into bite-sized pieces to serve guests.
Equipment
- Mixing bowl
- Spatula
- Sharp knife
- Cutting board
- Plastic wrap
Ingredients
- Tortillas (large flour tortillas) – 4
- Cream Cheese – 8 ounces, softened
- Shredded Cheddar Cheese – 1 cup
- Sliced Ham or Turkey – 8-10 slices
- Spinach Leaves – 1 cup (optional)
- Chopped Green Onions – 2 tablespoons
- Garlic Powder – 1/2 teaspoon
- Salt and Pepper – to taste
Instructions
- Prepare the FillingIn a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped green onions, garlic powder, salt, and pepper.
- Use a spatula to mix until all ingredients are evenly incorporated and the mixture is smooth.
- Spread the MixtureLay a tortilla flat on the cutting board.
- Use the spatula to spread a thin layer of the cream cheese mixture evenly across the entire surface of the tortilla. Aim for a thin, even layer so the tortilla rolls smoothly.
- Add Ham or Turkey and Spinach (optional)Place 2-3 slices of ham or turkey over the cream cheese layer, covering the tortilla. For a burst of color and extra nutrition, add spinach leaves on top of the meat.
- Roll the TortillaCarefully roll the tortilla from one end to the other, keeping it as tight as possible. Be gentle to avoid tearing but firm enough to ensure it holds together.
- Wrap and ChillWrap each rolled tortilla in plastic wrap, and place in the refrigerator for at least 1 hour. Chilling helps the flavors meld together and makes it easier to slice cleanly.
- Slice and ServeOnce chilled, remove the plastic wrap and place the roll on a cutting board.
- Slice the roll into 1-inch pinwheels using a sharp knife.
- Arrange the pinwheels on a serving plate, garnish with additional green onions if desired, and serve immediately.