3/16/11

Pesto Pinwheels



Here’s a fun appetizer that is great for celebrating St. Patrick’s Day!


Pesto Pinwheels

You can a few chopped roasted red peppers, chopped pimentos, or a handful of finely chopped sundried tomatoes to the cream cheese/pesto mixture. This is especially festive at Christmas! 
A bit of cooked, chopped chicken and shredded Parmesan cheese is good in these too!

2 tablespoons of pesto
1 (8-ounce) package of cream cheese, softened
1 jar of roasted red peppers or pimentos
4-6 flour tortillas

Combine pesto and cream cheese
Spread about 3 or 4 tablespoons of pesto mixture on each tortilla.
Roll up each tortilla into a tube shape.
Wrap each roll individually with plastic wrap and refrigerate for an hour or two*.
To serve, cut each tortilla roll into 1 to 1-1/2 inch pieces.

*This recipe can be made up to two days in advance. Prepare rolls and refrigerate until serving time. Remove from fridge, slice and serve.

These freeze really well. Slice and lay in a single layer on a parchment-lined cookie sheet. Cover with plastic wrap. Stick in freezer until frozen. Remove frozen pinwheels from cookie sheet and place in a zippered bag. Place back in freezer until ready to use. When ready to use, place pinwheels in a single layer on a platter and place in the fridge to thaw.

These pinwheels can be served hot too! Preheat oven to 350 degrees. Place slices cut side down on a parchment paper-lined baking sheet. Bake for about 3 - 5minutes, until cheese is melted and tortillas are lightly browned. If frozen, increase baking time to 10 – 12 minutes.

No comments:

Post a Comment

Thanks for sharing! I love comments!