Pepper Jack Cucumber Pinwheels Recipes

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

PINWHEELS 3 WAYS

Steps:

• For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
• For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
• For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
• Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.

BLACKBERRY PINWHEELS

Steps:

• In a saucepan over medium heat, melt 5 1/2 TBS butter, then add 1 cup sugar and water, stirring until sugar dissolves.
• Set aside.
• For dough; combine flour, salt and baking powder.
• Cut in butter until mixture resembles fine crumbs.
• Add milk and stir with a fork until dough leaves sides of bowl.
• Turn out onto a floured board and knead 3 to 4 times.
• Roll out to a 11 by 9 inch rectangle, 1/4 inch thick.
• Spread berries over dough, sprinkle with cinnamon and roll up jelly roll style.
• Cut into 1 1/4 inch thick slices.
• Melt remaining butter and pour into a 10 inch round or oval baking dish.
• Place dough slices in dish and drizzle syrup carefully over them.
• Bake in a 350*F oven for 1 hour.
• Fifteen minutes before removing from oven, sprinkle 2 TBS sugar over top.
• Serve warm or at room temperature.