Ham And Pineapple Pinwheels Recipes

Steps:

• Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
• In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Steps:

• In a large bowl, mix together cream cheese, sour cream and dry ranch dip mix.
• Beat until no lumps remain.
• Put a very thin layer of the cheese mixture on a tortilla, being sure not to go all the way to the edge.
• Place slices of ham on top (I always put one piece in the middle and then cut other pieces to fit around the edges), again being careful not to go all the way to the edge.
• Start tightly rolling the tortilla. Try to keep everything inside so the cheese mixture and ham don't come out.
• Roll up tightly in plastic wrap and place in the fridge or freezer.
• Repeat steps 3 through 7 until you run out of ingredients.
• When you're ready to serve, cut the long rolls into small, round pinwheels. I was able to get 8 good pinwheels per long roll (the endpieces are fine to nibble on but they don't make a pretty presentation). If you freeze the rolls for a little while rather than refrigerate them, it makes cutting easier and presentation nicer. I didn't freeze the ones in my picture, so they were messy and misshapen but still very yummy! ENJOY!

Steps:

• Heat oven to 375°. Spray cookie sheet with cooking spray. Stir Bisquick mix and milk until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
• Roll dough into 15x10-inch rectangle. Layer pineapple, bacon and cheese on rectangle to within 1 inch of edges. Fold in each 10-inch side of rectangle 1 inch. Beginning at 15-inch side, tightly roll up rectangle; pinch edge into roll to seal. Cut into 12 slices. Place on cookie sheet.
• Bake 16 to 18 minutes or until light golden and cheese is melted. Mix butter and garlic powder; brush over warm pinwheels. Serve with spaghetti sauce.

Steps:

• Heat oven to 375°F.
• Mix cream cheese, onions and mustard until blended; set aside. Combine mayo and pineapple.
• Separate dough into 8 triangles. Spread each with 1 Tbsp. cream cheese mixture; top each with 1 ham piece and 1 Tbsp. mayo mixture. Roll up, starting at short side of each. Place, point sides down, on baking sheet.
• Bake 15 min. or until golden brown.

Steps:

• In a bowl, beat cream cheese, mayonnaise and garlic until smooth. Stir in pecans. Spread about 3 tablespoonfuls on each ham slice. Roll up tightly; cover and refrigerate for at least 2 hours. Cut into bite-size pieces.

Steps:

• Preheat oven to 375f degrees.
• Unroll crescent roll dough on a lightly floured surface; pinch together perferations.
• Roll dough to about 12 x 12 inch square.
• Stir together the rest of the ingredients until well blended, taste and add more mustard and hot sauce if desired.
• Spread filling mixture over the rolled out dough, leaving half an inch clear on all sides. Roll dough with filling, jelly roll style, tucking in sides and sealing the end with a little water.
• Chill in frige for about 15 minutes.
• Cut into half inch slices, thicker if you wish. Place an inch apart on a veggie sprayed non stick baking sheet. Bake 10 to 15 minutes or until golden.
• Best served warm.

Steps:

• In a food processor, add the cream cheese, salami and horseradish; cover and process until blended. Spread over ham slices. , Remove stems and ends of okra pickles. Place 2 or 3 okra pickles or 1 dill pickle down the center of each ham slice. Roll up tightly and cover. Refrigerate for at least 2 hours. Cut into 1-in. pieces.