Recipe Details
Pink Pinwheel Appetizers
Photo by Tinkerbell
| Total Ready Time | Servings |
|------------------|----------|
| 1 hour 15 minutes | 16 servings |
Ingredients
8 ounces light cream cheese, softened to room temperature
4 ounces 97% fat-free cooked diced ham (pre-diced bagged ham works perfectly for this recipe)
1 tablespoon salsa
1 tablespoon light sour cream
8 to 10 medium flour tortillas
Step-by-Step Instructions
Add your softened cream cheese to a food processor, and pulse a few times to loosen it up.
Add the diced ham, then pulse until the ham is fully mixed into the cream cheese. Your mixture will start to turn a soft pink at this stage.
Add the salsa, and pulse again until the entire filling is evenly pink.
Finish by adding the light sour cream, then blend until the mixture is completely smooth.
Spread a thin, even layer of filling across one entire side of each tortilla. Adjust the amount of filling to match the size of your tortillas – use whatever amount feels right to you.
Roll each tortilla up tightly, then wrap it in aluminum foil. Repeat this process for all remaining tortillas.
Place the wrapped tortillas in the refrigerator to chill for a minimum of 1 hour. For the best flavor and texture, chill them overnight – trust me, it makes all the difference! 😉
When you’re ready to serve, unwrap the tortillas and slice each roll into ½-inch to 1-inch thick pieces. Arrange them horizontally on an appetizer tray.
Serve and enjoy!
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User Reviews
I cut this recipe way down when I made it, since I only wanted a few pinwheels for lunch alongside soup. It comes together so quickly and has an amazing, balanced flavor. I added a layer of lettuce to my rolled pinwheels, and it was perfect. Thank you for sharing this great recipe, megs!
These are fantastic! Even my toddler asks for these as a snack instead of junk food, which is such a win. I made half the batch exactly as written, then added lettuce leaves to the other half. Next time I make this, I’ll use a second 8oz package of cream cheese for a thicker filling, and like a previous reviewer suggested, I’ll add a little cayenne for a nice kick. That said, the base filling recipe here is already excellent – it works so well! Thanks for sharing, megs! I made this for the October 2009 Think Pink breast cancer awareness tag game, in memory of Simond (Dec 2004) and Ellie (Oct 2009).
I made this for our CASA Christmas party, and it was a total hit. The only changes I made were adding extra salsa and a dash of cayenne pepper. This is such a great, crowd-pleasing recipe.
About the Recipe Creator
This recipe was submitted by Megan:
Hey there! I’m Megan, a busy Texan working wife and mom. I work in education and love chasing after my 2-year-old toddler. My husband and I have been married for seven wonderful years and counting – we can hardly believe how fast time flies!
Our little family of three at Easter 2012:
!Our 2012 Easter family photo
I love everything related to cooking – reading cookbooks, watching Food Network, and most of all browsing recipe communities like this. I’m a huge fan of Southern cooks like Trisha Yearwood and Ree Drummond (the Pioneer Woman), but I love lightening up their recipes to make them healthier. 😉