CHRISTMAS PINWHEELS RECIPES

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CHRISTMAS PARTY PINWHEELS RECIPE: HOW TO MAKE IT



Christmas Party Pinwheels Recipe: How to Make It image

'Tis the season for easy make-ahead appetizers like these. They look so special and pretty that folks can't resist them! The refreshing flavor of ranch dressing and crisp colorful vegetables makes these pinwheels a pleasure to serve. —Janis Plourde, Smooth Rock Falls, Ontario

Provided by Taste of Home

Categories     Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield about 6-1/2 dozen.

Number Of Ingredients 7

2 packages (8 ounces each) cream cheese, softened
1 package (0.4 ounce) ranch salad dressing mix
1/2 cup minced sweet red pepper
1/2 cup minced celery
1/4 cup sliced green onions
1/4 cup sliced pimiento-stuffed olives
4 flour tortillas (10 inches)

Steps:

  • In a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.

Nutrition Facts : Calories 34 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 84mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

CHEESE & BACON PINWHEELS | CHEESE RECIPES | JAMIE OLIVER



Cheese & Bacon Pinwheels | Cheese Recipes | Jamie Oliver image

Total Time 25 minutes

Yield 30 approx

Number Of Ingredients 7

plain flour for dusting
500 g ready-made puff pastry
2 tablespoons basil pesto
12 thin slices higher-welfare smoked pancetta
4 tablespoons grated Parmesan cheese
1 tablespoon milk
2 tablespoons sun-dried tomato pesto

Steps:

    1. Preheat the oven to 180ºC/gas 4 and line a baking tray with greaseproof paper.
    2. Lightly dust a work surface with flour and divide the pastry into two evenly sized pieces. Roll one piece of the pastry out to roughly the size of an A4 sheet of paper (no thicker than 2mm), with the longer side nearest to you.
    3. Spread the green basil pesto evenly over the pastry, leaving a 1cm border at the top, and lay 8 of the pancetta slices vertically on the pastry.
    4. Scatter over half the grated Parmesan and roll the pastry up into a tight spiral cylinder, starting with the longer edge closest to you.
    5. Brush the top edge with a little milk to seal and, using a sharp knife, slice the cylinder into 1cm thick pinwheels.
    6. Arrange the pinwheels on your lined baking tray, flatten each one slightly with your hand and pop in the fridge to chill while you prepare the remaining pinwheels.
    7. Repeat the above steps with the second sheet of pastry but use the red sun-dried tomato pesto in place of green.
    8. Bake both batches of pinwheels for about 15 minutes, until crisp and golden. Serve warm.

Nutrition Facts : Calories 97 calories, FatContent 7.1 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 2.2 g protein, CarbohydrateContent 9.3 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.4 g salt, FiberContent 0.5 g fibre

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