Pimento Cheese Pinwheels Recipes
PIMIENTO CHEESE PINWHEELS
Provided by Valerie Bertinelli
Time 1h20m
Yield 4 to 6 servings (about 24 pinwheels)
Number Of Ingredients 9
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.
PIMENTO-CHEESE PINWHEELS
Bring the heat to your next party with our Pimento-Cheese Pinwheels! Sharp cheddar and a dash of hot pepper sauce make this appetizer a fan favorite.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 30m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 340 mg, Carbohydrate 14 g, Fiber 0.6877 g, Sugar 4 g, Protein 4 g
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