Kids Can Make Ham And Scallion Cream Cheese Pinwheel Sandwiches Recipes

EASY HAM AND CHEESE PINWHEELS

Easy Ham and Cheese Pinwheels image

These easy Ham and Cheese Pinwheels take just five minutes to prep and are perfect for snacks and lunch boxes.

Provided by Sally

Time 20m

Number Of Ingredients 3

Ingredients

1 can refrigerated crescent rolls, I like Annie's brand.
8 slices deli ham, May need more or less, depending on size of slices.
8 slices swiss cheese, May need more or less, depending on size of slices.

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.

Nutrition Facts : Calories 211 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1 pinwheel, Sodium 482 milligrams sodium, Sugar 4 grams sugar

KIDS CAN MAKE: ROASTED TURKEY AND BASIL CREAM CHEESE PINWHEEL SANDWICHES

Kids Can Make: Roasted Turkey and Basil Cream Cheese Pinwheel Sandwiches image

These colorful pinwheels can be made in the morning and kept chilled for an easy lunch or afternoon snack. For little kids: Let them wash and spin dry the lettuce. For big kids: Let them layer the ingredients and roll up the sandwiches.

Provided by Food Network Kitchen

Time 20m

Yield 4 wraps

Number Of Ingredients 9

Ingredients

1 large head romaine lettuce
4 ounces whipped cream cheese
1 cup baby spinach leaves, loosely packed
8 large fresh basil leaves
Kosher salt and freshly ground black pepper
Four 10-inch flour tortillas
8 slices oven-roasted deli turkey (about 8 ounces)
1 whole roasted pepper from a jar, sliced into 1/4-inch strips (about 1/2 cup)
1 cup shredded carrots

Steps:

Pull the largest four romaine leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves. Cut the leaves at the base where they were connected to the root; the pieces should be about 9-inches long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with 1/4 teaspoon kosher salt and a few grinds of pepper.
Lay one of the tortillas on a clean work surface and add one of the romaine leaves to fit neatly on top. Place 2 slices of turkey next to each other, covering the lettuce. Spread 2 tablespoons of the cream cheese mixture over the surface of the turkey and line up a quarter of the roasted pepper strips along one edge. Line up 1/4 cup of the shredded carrot just above the peppers. Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle. Place the wrap seam-side down. Repeat with the remaining tortillas, vegetables, turkey and cream cheese spread. Cut the wraps into 1-inch pieces, then pierce each segment with a toothpick or skewer from the outside of the tortilla through the seam on the bottom.

HAM PINWHEELS

Ham Pinwheels image

This is my mom's recipe and it's always a hit at parties and get-togethers. Even the kids love will love these pinwheels!

Provided by Mystia

Categories Lunch/Snacks

Time 30m

Yield 64 pinwheels, 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (8 ounce) brick cream cheese (softened)
16 ounces sour cream
1 (1 ounce) packet packet Hidden Valley Ranch dip (dry)
1 lb deli ham, sliced thin but not shaved (not honey ham!)
1 (14 ounce) package azteca flour tortillas (8 large ones per pack, in the refrigerator section)

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!

Nutrition Facts : Calories 460.1, Fat 30.2, SaturatedFat 15, Cholesterol 94.7, Sodium 1195.1, Carbohydrate 30.6, Fiber 2.3, Sugar 4, Protein 16.5

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