Ham And Provolone Pinwheels Recipes

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!

EASY HAM AND CHEESE PINWHEELS

Steps:

• Preheat oven to 375 degrees.
• Open package of crescent rolls and unroll onto a baking sheet or cutting board, placing the four rectangle pieces together to form one big rectangle. Pinch the perforated edges closed to seal.
• Layer on slices of ham to cover entire surface area. Cover ham slices with cheese.
• Starting at short end, roll tightly, jellyroll fashion. Slice carefully with a serrated knife into 8 even slices.
• Place slices on a baking sheet lined with parchment or a silicone baking mat. They will spread while baking, so space them with some room between. Bake for 12-15 minutes or until golden brown and melty.
• Remove to a cooling rack and serve while warm or refrigerate after cool in an airtight container. Use within 3-4 days.

HAM AND PROVOLONE PINWHEELS

Steps:

• Mix mayonnaise and garlic, spread evenly over tortillas.
• Top tortillas with layers of spinach, ham, cheese and tomato, roll up tightly.
• Cut each tortilla into thirds; secure with toothpicks.
• Serve immediately or refrigerate until serving.

HAM, ROAST BEEF AND PROVOLONE PINWHEEL SANDWICHES

Steps:

• In a small mixing bowl combine the mayonnaise and relish; give a good stir. Spread evenly over each tortilla.
• Top the tortillas with layers of spinach, onion, olives, ham, roast beef, provolone, tomato, salt and pepper; roll up tightly with seam side down. Cut each rolled tortilla into thirds and secure with toothpicks.
• Either serve immediately or refrigerate unitl ready to eat.
• Serve with your favorite cold potato or pasta salad, or a bag of chips for those who have to eat on the run.

HAM AND FRESH BASIL PINWHEELS

Steps:

• Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over.
• Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill.
• Slice each roll into four evenly sized sandwiches, and serve as soon as possible.

TURKEY AND HAM PINWHEELS

Steps:

• Unwrap your cheese sticks. Roll your mozzarella stick in the first lunch meat.
• 2. Roll into the second type of lunch meat. If you don't like the idea of mixing your meats, opt for a second piece of your first choice.
• I almost always get thin sliced meat, but if you didn't then you might only need the first layer.
• Cut into pieces. the end pieces can be hard to make sit flat in the container and sometimes didn't get both layers of meat. We eat these as we're cutting, but you could totally have a few more portions if you didn't do that.
• Serve. (or refrigerate for later!).