Ham Pinwheels Recipes

Steps:

• In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with the red pepper, onions and ham. , Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. Cut into 1-in. slices.

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:

• 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 small bowl, beat the cream cheese and salad dressing mix until blended. Spread over one side of each tortilla. Top with ham; roll up. Refrigerate for 1 hour. Cut into 1-in. slices.

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.
• Roll out the pizza dough onto a cutting board. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese, an even layer of ham, and then the remaining 1/2 cup cheese
• Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll in half and then each half into 6 pieces. Place the rolls on their side on a nonstick or lightly oiled baking sheet.
• In a small bowl, whisk together the egg with 2 tablespoons water. Brush the tops and sides of the rolls with egg wash. Bake until golden brown, 20 to 25 minutes.

Steps:

• Spread each ham slice with 1/4 cup of the cream cheese, spreading cream cheese to completely cover each ham slice. Sprinkle each with 1 tsp. of the chives.
• Roll up tightly, beginning at short end. Wrap tightly in plastic wrap. Refrigerate at least 2 hours.
• Cut each roll crosswise into 10 slices. Place 1 slice on each cracker.