Turkey And Ham Pinwheels Recipes

Steps:

• Spread cream cheese over tortillas. Layer with spinach and turkey. Roll up tightly; if not serving immediately, cover and refrigerate. To serve, cut rolls crosswise into 1-in. slices.

Steps:

• Spread the mustard on the tortilla, and lay down the cheese and turkey.
• Tightly roll up the tortilla, and cut into slices.
• Serve with a clementine and sliced bell pepper.
• Enjoy!

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!

Steps:

• Spread 2 teaspoons veggie cream cheese over entire surface of each tortilla. (Use green spinach and red sun-dried tomato tortillas to add color). Top cream cheese with 1/4 cup lettuce. Place 2 slices of turkey on 1/2 on each tortilla. Sprinkle 1 tablespoon shredded carrots on top of the turkey slices.
• Roll the tortillas starting at the edge where you placed the turkey.
• Use a serrated knife to cut roll into 1-inch slices. Arrange on a plate to serve.

Steps:

• In a small bowl, beat the cream cheese and salad dressing mix until blended. Spread over one side of each tortilla. Top with ham; roll up. Refrigerate for 1 hour. Cut into 1-in. slices.

Steps:

• Roll out the 2 slices of bread with a rolling pin or drinking glass. Spread 1/2 tablespoon of dressing on each slice of bread. Layer each slice with lettuce, one slice of each meat, and cheese.
• Roll each slice tightly. Secure with toothpicks. Slice the roll into pinwheels.
• Remove the toothpicks and wrap the pinwheels in plastic or foil. Refrigerate until ready to serve.

Steps:

• Unwrap your cheese sticks. Roll your mozzarella stick in the first lunch meat.
• 2. Roll into the second type of lunch meat. If you don't like the idea of mixing your meats, opt for a second piece of your first choice.
• I almost always get thin sliced meat, but if you didn't then you might only need the first layer.
• Cut into pieces. the end pieces can be hard to make sit flat in the container and sometimes didn't get both layers of meat. We eat these as we're cutting, but you could totally have a few more portions if you didn't do that.
• Serve. (or refrigerate for later!).