Pink Pinwheels Recipes

Steps:

• Place cream cheese in food processor and pulse a few times.
• Add diced ham and pulse until the ham is well mixed with the cream cheese. (The mixture should start to become pink.).
• Add salsa, pulse until entire mixture is pink.
• Add sour cream, blend until entire mixture is smooth.
• Take each tortilla and spread the mixture evenly over one side. (Amount will change depending on size of tortilla - use what you see fit!)
• Roll tortilla up tightly, wrap in foil.
• Repeat this with every tortilla.
• Place wrapped tortillas in fridge and leave there for at least an hour. (Overnight will make them much better, trust me!) :-).
• Take tortillas out and slice each into 1/2 in-1 in pieces, laying down on an appetizer tray horizontally.
• Enjoy!

Steps:

• In a large bowl, beat cream cheese and extract until smooth. Gradually beat in as much confectioners' sugar as possible., Turn onto a work surface dusted with confectioners' sugar; knead in remaining confectioners' sugar until smooth and sugar is absorbed (mixture will be stiff). Divide mixture in half. Using food coloring, tint one portion pink and the other portion light green, kneading until blended., Divide each portion in half; shape each half into a 10-in. log to make two pink logs and two green logs. Place one log on a 12-in. piece of waxed paper lightly dusted with confectioners' sugar. Flatten log slightly; cover with a second piece of waxed paper. Roll out candy mixture into a 12-in. x 5-in. rectangle. Repeat with remaining logs., Remove top sheet of waxed paper from one pink and one green rectangle. Place one rectangle over the other. Roll up jelly-roll style, starting with a long side. Wrap in waxed paper; twist ends. Repeat with remaining rectangles. Chill overnight., To serve, cut candy into 1/2-in. slices. Store in an airtight container in the refrigerator for up to 1 week.

Steps:

• 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.

Steps:

• Preheat oven to 350°. Beat cream cheese until smooth. Beat in mozzarella, red peppers and seasonings until blended. Unroll tubes of crescent dough and separate each into 2 rectangles; press perforations to seal., Spread cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Wrap and chill at least 1 hour., Cut each roll crosswise into 8 slices; place on ungreased baking sheets, cut side down. Bake until golden brown, 20-22 minutes. If desired, decorate with pretzel sticks and cilantro leaves to look like pumpkins.