Pimento Cheese Pinwheels Recipes

PIMENTO-CHEESE PINWHEELS

Steps:

• Heat oven to 375ºF.
• Beat all ingredients except crescent dough with mixer until blended.
• Unroll dough onto work surface; firmly press perforations and seams together to form 12x8-inch rectangle. Spread with cream cheese mixture; roll up, starting at one long side. Cut into 16 slices. Place. 2 inches apart, on baking sheet sprayed with cooking spray.
• Bake 13 to 15 min. or until golden brown. Serve warm.

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.

PIMENTO CHEESE PINWHEEL SANDWICHES

Steps:

• In a large bowl, add your pimento cheese ingredients: shredded cheese, mayonnaise, cream cheese, pimentos, onion, hot sauce, garlic powder, salt, and pepper. Using a hand mixer, stand mixer, or a wooden spoon, beat until evenly combined. Taste and add more hot sauce, salt, and pepper as desired.
• Spread a thin layer of pimento cheese to the edges of each flour tortilla. Roll up each tortilla and wrap in plastic wrap or wax paper. Refrigerate for 30 minutes to allow filling to firm up.
• Using a serrated knife, gently slice into about 1 inch bites. Serve cold.

PIMENTO CHEESE PINWHEELS

Steps:

• PREHEAT OVEN TO 400 F. GREASE MUFFIN PANS. I NEED TWO PANS AS I COME OUT WITH 17 SLICES.
• LIGHTLY FLOUR A FLAT COOKIE SHEET AND THE ROLLING PIN. PLACE THE BISCUITS IN 2 ROWS OF 5 IN MIDDLE OF COOKIE SHEET. ROLL OUT THE DOUGH AND CLOSE ANY SPACES BETWEEN THEM. KEEP FLOUR ON YOUR ROLLING PIN.
• SPREAD THE PIMENTO CHEESE OVER THE DOUGH. START AT ONE SIDE AND ROLL THE DOUGH AS IF YOU ARE MAKING CINNAMON ROLLS.
• CUT THE ROLL INTO 1 INCH SLICES. I GOT 17 SLICES. PLACE IN THE MUFFIN PAN BAKE ABOUT 10 -14 MINUTES.

PIMENTO PINWHEELS

Steps:

• 1. Mix first four ingredients together and spread on tortillas. Next lay ham or turkey slices, and 2 spinach leafs. Roll tortillas tightly in plastic wrap. Chill overnight. Cut into 1/2 or 3/4 inch pieces and serve. Serves 20 people ( 2 pieces each)

PIMIENTO CHEESE PINWHEELS

Steps:

• Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread.
• Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour.
• Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.