Pinwheel Appetizers 3 Ways [Video]
A great selection of appetizers for any party, potluck, or celebration.
Servings: 12 to 16
Ingredients
Base Spread and Tortillas:
- Two 8-ounce blocks cream cheese softened
- ¼ cup jarred pesto
- 2 burrito-size spinach tortillas
- 2 burrito-size whole wheat tortillas
- 2 burrito-size jalapeno-Cheddar tortillas
Veggie Pinwheels:
- 1 cup spinach leaves chopped
- 1 (6oz) jar marinated artichoke hearts chopped
- ¼ cup sliced green olives
- ¼ cup sliced sun-dried tomatoes
Meaty Pinwheels:
- 4 slices Swiss cheese
- 8 large slices pepperoni
- 8 large slices salami
- 8 large slices spicy capicola
Spicy Pinwheels:
- 4 slices pepper jack cheese
- 1 cup arugula
- 6 mini sweet peppers slice thin
- ½ cup chopped hot cherry peppers
Instructions
- For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla.
- For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside.
- For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic.
- Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours.
- Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve.
