Egg And Ham Pinwheels Recipes

HAM PINWHEELS

Steps:

• Spread 2 tablespoons beans over each tortilla. Layer with spinach and ham; sprinkle with egg and cheeses. Roll up tightly; wrap in plastic., Refrigerate for at least 1 hour. Unwrap and cut each into six slices.

HAM PINWHEELS

Steps:

• In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
• Beat until no lumps remain.
• Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
• Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
• Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
• Roll up tightly in plastic wrap and place in the fridge or freezer.
• Repeat steps 3 through 7 until you run out of ingredients.
• When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!

EGG AND HAM PINWHEELS

Steps:

• Place the eggs into a pan of cold water and bring to boil then simmer for about 5-6 minutes to hard boil them.
• Remove from heat and run under cold water, then crack & remove shells. I do this under the running cold water. (starting at the pointed end should make it easier).
• Place shelled eggs into a bowl and add the butter, parsley if using, salt & pepper and mayonnaise or whatever you choose to moisten the mixture with and mash with a fork (I find using a pastry blender makes this an easy job) until a spreading consistency is reached. Sometimes you may need a little more mayonnaise or cream. Don't make into a smooth paste though.
• Spread the tortillas with a layer of cream cheese.
• Spread over this a layer of mashed egg.
• Lay on top of this the shaved ham.
• Roll up the tortillas tightly like a sponge roll and wrap in plastic wrap.
• Place in fridge for at least 2 hours or can be left overnight.
• Remove plastic and place the roll seam side down on the cutting board. Using a serrated knife, cut off a piece each end of the rolls to neaten, then slice into approx 1-inch slices.
• Arrange on platter and serve. I like to place one layer on plate then arrange another layer on top, slightly in from the edge of the bottom ones. Continue up with another layer until all are used.
• Top with a sprig of parsley.

PIZZA PUFF PINWHEELS

Steps:

• Preheat oven to 200C/180C fan/gas 6. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm. Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.
• Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so.
• Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.