Red Green Pinwheels Recipes

RED & GREEN PINWHEELS

Steps:

• Preheat oven to 375°. Cream butter and sugars until light and fluffy; beat in egg and extract. In another bowl, whisk together flour, baking powder, salt and baking soda; gradually add to creamed mixture, blending well. , Divide dough in half. Tint one portion red and the other green. Divide portions in half, for 4 portions altogether. Roll out each portion between sheets of waxed paper into a 9x6-in. rectangle. Refrigerate 15 minutes. , Remove waxed paper. Place one green rectangle on a red rectangle. Roll up tightly jelly-roll style, starting with a long side; wrap in plastic. Repeat. Refrigerate until firm, about 1 hour., Unwrap and cut crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake until set, 7-9 minutes. Remove to wire racks to cool.

PRETTY HAM PINWHEELS

Steps:

• In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with the red pepper, onions and ham. , Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. Cut into 1-in. slices.

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.

RED AND GREEN HOLIDAY PINWHEELS

Steps:

• Cut cookie dough in half. Sprinkle 1/4 cup of the flour onto work surface. Roll out half of dough to 12x7-inch rectangle. Repeat with remaining half of dough and 1/4 cup flour. Sprinkle 1 rectangle evenly with red sugar; sprinkle green sugar evenly over second rectangle.
• Starting with shortest side, roll up each rectangle jelly-roll fashion. Wrap rolls in waxed paper; refrigerate at least 1 hour for easier handling.
• Heat oven to 350 degrees F. Cut each roll into 16 slices. On ungreased cookie sheets, place slices 1 inch apart. Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheets to cooling racks.

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.