Bagelpinwheels Recipes
BAGEL PINWHEELS
Great for lunch! The only recipe I let my husband take from his mothers house, also one of the few he can make all by himself!
Provided by der_misanthrope
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread cream cheese on toasted bagel.
- Layer tomato on one side.
- Layer bacon on top.
- Put halves together.
- Enjoy!
- **NOTE** I recommend everything bagels, but any kind of savory bagel will do.
- All measurements are approximate, add more or less as desired!
Nutrition Facts : Calories 574.2, Fat 25.3, SaturatedFat 11, Cholesterol 67.1, Sodium 1388.8, Carbohydrate 59.7, Fiber 3.2, Sugar 1.7, Protein 25.6
BEEF PINWHEELS
Our summer season in Upstate New York is not very long, so we try to cook outdoors often. This recipe is one of our favorites. I really don't know where it originated, but it's been handed down for many years.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the oil, water, soy sauce, lemon-pepper, Worcestershire sauce and pepper sauce; set aside. , Cover steak with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic. Diagonally cut into 1/2-in. strips; add to marinade. Cover and refrigerate for 4 hours or overnight. , Drain and discard marinade. Divide meat strips into eight portions. Roll strips into pinwheels, using larger strips around edges. Secure each with a skewer. , Grill over medium-hot heat for 5-6 minutes on each side or until beef reaches desired doneness.
Nutrition Facts :
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EASY PINWHEEL RECIPE – A COUPLE COOKS
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- Place the spinach leaves in a skillet with 1/4 cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, then squeeze out as much water as possible. Finely chop the spinach. (If using frozen spinach, defrost it, squeeze out the liquid and finely chop it.)
- To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling (we found it’s easiest to use clean hands to help break up clumps). Taste and add a pinch of salt if desired.
- Place a tortilla on a cutting board, and spread it with 1/3 cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice off the ends of the rolls and discard, then slice into 3/4-inch slices to make pinwheels. They last up to 3 days refrigerated, but they taste best day of because the tortillas become softer over time.
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