Herbedchevrecraisinandwalnutpinwheels Recipes

HERBED CHEVRE, CRAISIN AND WALNUT PINWHEELS

Steps:

• In medium bowl, combine softened cream cheese, chèvre cheese (or feta), a pinch of Herbes de Provence (if using), green onions, dried cranberries and chopped walnuts (or unsalted pistachios).
• Evenly spread 1/4 of the mixture onto each tortilla, all the way to the edges.
• Roll up tightly, being careful not to tear.
• Wrap each in plastic wrap; refrigerate for several hours or overnight.
• Slice to serve. Makes about 32 appetizers.

FAIREST WHEELS (CHICKEN PINWHEELS)

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.

FETA, CRAISIN AND WALNUT PINWHEELS

Steps:

• In small bowl, combine cream cheese, feta, walnuts and green onion.
• Stir in craisins.
• Evenly spread 1/3 of mixture onto each tortilla.
• Roll up tightly and evenly, do not tear, though.
• Make sure some of the spread is right to the end edge to seal.
• Wrap each tightly in plastic wrap, refrigerate.
• To serve, slice ends off, then slice into about 24 slices. More if sliced thinner. (About 8 slices per tortilla is what I got.).
• Place on plate and sprinkle with more sliced green onion for garnish if desired.

WALNUT CHICKEN PINWHEELS

Steps:

• Preheat oven to 400°F.
• Pound chicken to about 1/4-inch thickness with flat side of meat mallet or chef's knife.
• Cover each chicken piece with spinach leaves.
• Spread each with Alouette.
• Top with pepper slices and walnuts.
• Carefully roll up each breast and secure with wooden toothpicks.
• Bake 20 to 25 minutes until cooked through.
• Chill, remove toothpicks, then slice into 1/2-inch rounds and serve cold.

CHRISTMAS WALNUT RAISIN PINWHEELS

Steps:

• Thaw dough according to package directions.
• Preheat oven to 350 degrees.
• On a lightly floured surface, use a floured rolling pin to roll pastry out to an 8x12 inch rectangle.
• In a small bowl combine sugar and cinnamon; set aside.
• In a small saucepan melt butter; add raisins and walnuts, stirring until well coated.
• Spread raisin mixture evenly over pastry.
• Sprinkle cinnamon-sugar mixture evenly over raisin mixture.
• Beginning at one long edge, roll up pastry.
• Brush egg yolk on long edge to seal.
• Bake on a greased baking sheet or parchment paper for 20 to 25 minutes or until golden brown.
• Cool completely.
• Cut into 1 inch thick slices.

FIESTA PINWHEELS

Steps:

• In a small mixing bowl beat cream cheese until smooth.
• Stir in sour cream, salsa, taco seasoning and garlic powder until well blended.
• Add in the olives, chiles, cheese and onions.
• Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style.
• Refridgerate 2 hours or overnight.
• Slice into 1 inch pieces. Serve with salsa.
• Pinwheels may be prepared ahead of time and frozen. Thaw in the refridgerator.