Philadelphia Cream Cheese Recipes Pinwheels

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

HAM PINWHEELS

Steps:

• Spread each ham slice with 1/4 cup of the cream cheese, spreading cream cheese to completely cover each ham slice. Sprinkle each with 1 tsp. of the chives.
• Roll up tightly, beginning at short end. Wrap tightly in plastic wrap. Refrigerate at least 2 hours.
• Cut each roll crosswise into 10 slices. Place 1 slice on each cracker.

PARTY PINWHEELS

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

PINWHEELS APPETIZER

Steps:

• Mix all of the ingredients (except tortillas) together in a large bowl.
• Spread the mixture thinly and evenly over each tortilla.
• Roll up each tortilla tightly and wrap in plastic wrap.
• Chill in the refrigerator for several hours or overnight.
• Cut the tortillas about an inch thick and place them on a serving tray.

CREAM CHEESE PINWHEELS

Steps:

• In a bowl, combine 2 cups flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat until moistened. Add egg and egg white; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Cover and let rest for 10 minutes. Turn onto a lightly floured surface. Roll into a 12-in. square; cut into sixteen 3-in. squares., Combine filling ingredients; spoon onto center of each square. To form pinwheels, diagonally cut dough from each corner to within 3/4 in. of the center. Fold every other point toward the center, overlapping pieces. Moisten center edges with water; pinch to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes., Beat egg white and water; brush over pinwheels. Sprinkle with sugar. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to cool on wire racks.

CREAM CHEESE RANCH ROLL-UPS

Steps:

• In a bowl, combine all ingredients except for tortillas. Lay out tortillas; evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
• Roll up tortillas; wrap in plastic wrap and refrigerate overnight. Slice into 1/4-inch slices before serving.

QUICK AND EASY SEAFOOD PINWHEELS

Steps:

• 1. Combine cream cheese, sour cream, and cocktail sauce. Stir until smooth. Add green onions if you like them. If you are using the shrimp it can be mixed in at this time. Spread the mixture on tortillas. If you are using the crab sticks they will be rolled into the center of each roll up. You will need 1 ½ to 2 per roll up depending on the size of your tortillas. Once you have them rolled up wrap each one in plastic wrap. It is best if they sit an hour before serving. These can be made a couple days in advance. Slice in 1/2 to 1 in. slices. You can serve it with a dot of cocktail sauce on top of each one.
• 2. Alternative Cracker spread: Mix cream cheese and sour cream. Spread on a plate. Spread cocktail sauce on top of that. Sprinkle 1 can of baby shrimp on top. Serve with your favorite crackers.

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.