Thursday, May 29, 2008

Pinwheels

I'm astounded at how popular these are at parties. Don't get me wrong -- they're tasty. But everytime I take them somewhere, they're gone in seconds! It's crazy!

And I love them because they're super-easy :-)

You can add a lot of different things to it - I've seen them with salsa, cheese, broccoli, etc -- but the recipe below is my standard.



Pinwheels
(Makes 15-20 "bites")

2 - 8oz. softened cream cheese (I generally use 1 full-fat and 1 reduced-fat. I find fat-free cream cheese to be rather disgusting)
1/4 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped (In these photos, I did 1/4 cup red, and 1/4 cup yellow -- because I had it)
1/4 cup green pepper, finely chopped
1/2 cup celery, finely chopped
1 package (1 oz) Hidden Valley Ranch Salad Dressing Mix (the powdered kind)
4-5 flour tortillas

Directions
- Mix cream cheese until smooth
- Add ranch dressing and mix until well-blended
- Gently stir in the peppers, onions, and celery until well-combined
- Spread 2/3 to 3/4 cup of cream cheese filling on a tortilla (Make sure you don't spread completely to the edge or it will push out when you roll it)
- Roll the tortilla up to make a pinwheel design
- Wrap tightly in plastic wrap, twisting the ends to seal it
-Continue filling all tortillas and rolling and wrapping

- Refrigerate at least 2 hours (preferably overnight)
- After being chilled, remove from plastic wrap, cut off the ends (and eat as you go along if you're me!), then slice each roll into 1" pieces.
-Serve chilled!


2 comments:

Kitchen Scrapbook said...

I've never made these, but they show up at ladies' parties pretty often around here. I love them! I really like what you did, throwing different color peppers in... makes it so pretty! And yeah, I'd eat the ends as I cut them off too. :)

Kelly said...

Yum...these sound great. I've made bacon pinwheels before, which are very similar but are baked. I think these would be great with the addition of bacon and cheddar cheese...yum...I may have to combine the recipe I used with this one.