Pinwheels for an appetizer or light lunch.
Pinwheels are easy to make and can be made ahead of time. Just take the Tortilla Wraps out of the refrigerator just before serving, then slice them and put them on a serving platter. These are great to make in the morning on a hot summer day. After spending time on the lake or at the beach, you can serve these for a nice light lunch with some sea salt kettle chips on the side.
HAM AND SALAMI PINWHEELS
Ingredients:
- 4 Extra Large Tortillas (burrito grande size)
- 3/4 Pound Thin Sliced Deli Ham
- 1/4 Pound Thin Sliced Salami
- 1 (8 oz.) Cream Cheese, softened
- 1/2 Cup Dill Relish
- 1/2 Cup Pepperoncini Strips
- 8 American Cheese Slices
- 2 Tablespoons Yellow Mustard
- 2 Tablespoons Honey Mustard Dressing
Directions:
1. Using a handheld mixer, blend together the Cream Cheese, Yellow Mustard, Honey Mustard and the Dill Relish.
2. Lay Plastic wrap on your work surface ensuring you have enough to wrap the Pinwheel after it has been assembled. Then lay One Tortilla on the plastic wrap.
3. Spread 1/4 of the Cream Cheese mixture on the Tortilla but do not go all way to the edge.
4. Layer about 4 slices of the Ham on bottom side of the Tortilla, close to the edge, then place 4 slices of Salami on top of the Ham as you see here.
5. Lay 2 slices of the Cheese on top of the Salami.
6. Lay 2 Rows of the Pepperoncini Strips on top of the Cheese.
7. Carefully begin to roll up the filled Tortilla starting at the bottom side. Roll the Tortilla up tightly and then wrap securely in the plastic wrap. Continue the process with the remaining 3 Tortillas.
8. Refrigerate the filled Tortillas for 4 to 8 hours. This allows the flavors to marry and the Wrap to get firm for slicing.
9. After you have refrigerated the Tortillas, unwrap them and cut the end tips off. The ends won’t really have much of the filling in and they don’t make a nice presentation. I call them the cooks taste testing pieces! Then, using a serrated knife, slice the Tortillas into 1 & 1/4 inch slices. A straight edge knife will just squish the rolls down, like it does with bread. The serrated knife allows the shape to remain. You should get 6 slices per roll.
Recipe by: Hot Dish Homemaker