Cream Cheese Pinwheels Recipes

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.

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.

BACON CREAM CHEESE PINWHEELS

Steps:

• Preheat oven to 375°. In a small bowl, mix cream cheese, onion and milk until blended. On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal., Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut roll crosswise into twenty-four (1/2-inch) slices. Place on ungreased baking sheets, cut side down., Bake 12-15 minutes or until golden brown. Refrigerate leftovers.

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.

SAUSAGE AND CREAM CHEESE PINWHEELS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease.
• Spread dough from 1 package of crescent rolls out onto a work surface and pinch perforations together to create a single sheet of dough. Spread half the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Sprinkle half the cooked sausage evenly over cream cheese. Roll dough up into a log, starting at a long edge; wrap log in plastic wrap or parchment paper. Repeat steps to make a second roll; wrap. Refrigerate rolls at least 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Unwrap rolls and cut each into 1/2-inch thick slices. Place slices onto a baking sheet.
• Bake in the preheated oven until pinwheels are golden brown, 10 to 15 minutes.

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.

CREAM CHEESE PINWHEELS

Steps:

• Soften cream cheese
• Mix in the powdered Ranch dressing
• Add the pimentos, black olives and the jalapeños.
• Spread evenly over the flour tortillas using a rubber spatula.
• Roll tightly. Cover and chill for about one hour.
• Slice into pinwheels.