Ham Roast Beef And Provolone Pinwheel Sandwiches Recipes

Steps:

• Mix mayonnaise and garlic in small bowl. Spread mixture evenly over tortillas.
• Top tortillas with layers of spinach, beef, cheese and tomato; roll up tightly. Cut each tortilla into 12 pieces; secure with toothpicks. Serve immediately, or refrigerate until serving.

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into 2 rectangles; press perforations to seal. , Spread rectangles with mustard. Top with cheese and roast beef, overlapping if needed, and, if desired, red pepper. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll crosswise into 4 slices; place on parchment-lined baking sheets, cut side down. Bake until pinwheels are golden brown and cheese is melted, 15-18 minutes. Serve warm., Freeze option: Cover and freeze cooled pinwheels on parchment-lined baking sheets until firm. Transfer to freezer containers; return to freezer. To use, bake at 375° until heated through.

Steps:

• Heat the oven to 400 degrees F.
• Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
• Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
• Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Steps:

• In a small mixing bowl combine the mayonnaise and relish; give a good stir. Spread evenly over each tortilla.
• Top the tortillas with layers of spinach, onion, olives, ham, roast beef, provolone, tomato, salt and pepper; roll up tightly with seam side down. Cut each rolled tortilla into thirds and secure with toothpicks.
• Either serve immediately or refrigerate unitl ready to eat.
• Serve with your favorite cold potato or pasta salad, or a bag of chips for those who have to eat on the run.

Steps:

• Remove crusts from long bread slice. Roll lightly with rolling pin to prevent cracking when rolled. Spread with butter right to edge. Spread with filling also to edge. Starting at narrow end, roll up. Place seam side down on plate. Cover with damp tea towel and chill. To serve, cut each roll into about 12 slices. Arrange on serving plate.
• PICKLE PINWHEELS: Spread bread with processed cheese spread. Lay olives, gherkins or dill pickle strips close together at narrow end. Roll. When sliced, the center will have a small slice of olive or pickle in it.
• BANANA PINWHEELS: After spreading bread with butter, spread with peanut butter. Dip banana, in pickle juice and cut the same size as bread. Place on narrow edge of bread slice and roll. Chill. Slice when needed.
• FOR THE HAM FILLING: Combine ham, relish, onion and salad dressing. If too dry, add a bit more salad dressing. Mash with potato masher until smooth.
• Company's Coming Appetizers.

Steps:

• Mix mayonnaise and garlic, spread evenly over tortillas.
• Top tortillas with layers of spinach, ham, cheese and tomato, roll up tightly.
• Cut each tortilla into thirds; secure with toothpicks.
• Serve immediately or refrigerate until serving.