sharesShareTweet
This simple pinwheel appetizer is perfect for your parties, or an afternoon snack for the family. A ranch cream cheese mixture is topped with smoked salmon and fresh dill, then rolled in a flour tortilla.
Related: Cheesy Ranch Chicken Wonton Cups with Bacon
Related: Quick and Easy Irish Nachos
Related: Crack Chicken Pinwheels
Notes:
It is recommended to use large flour tortillas for pinwheels, because if you use the smaller ones, you will end up making less appetizers, since you have to cut off the ends.Please check out bottom of the post (under the directions) if you’d like to see photos of the entire cooking process.
Servings: 20-24
Prep time: 20 minutes
Down time: refrigerate 1 hour
Storage: Cover and store any leftovers in the refrigerator
Related: Low Carb Cheesy Bacon Stuffed Mini Peppers
Related: Turkey Hummus Pinwheels
You will need the following items to make this recipe:
Small bowlSpoonSharp knifeCutting boardButterknifePlastic wrapServing platter
Ingredients:
4 large flour tortillas8 oz cream cheese, softened6 oz smoked salmon, chopped2 sprigs fresh dill, chopped1 tbsp dry ranch seasoning
Directions:
Chop the salmon and dill.Add the cream cheese and ranch seasoning to a small bowl, and stir well until combined.Divide the mixture evenly between the 4 tortillas, and spread across the entire surface.Divide the salmon between the tortillas, and then sprinkle dill over them.Roll the tortilla up tightly, then wrap in plastic wrap and refrigerate for 1 hour, or until ready to serve.Once ready to serve, unwrap the tortilla rolls, and slice into one inch pieces, discarding (or snacking on) the ends.Arrange on a platter to serve.
Photo Directions:
Chop the salmon and dill. Add the cream cheese and ranch seasoning to a small bowl, and stir well until combined.
Divide the mixture evenly between the 4 tortillas, and spread across the entire surface.
Divide the salmon between the tortillas, and then sprinkle dill over them.
Roll the tortilla up tightly, then wrap in plastic wrap and refrigerate for 1 hour, or until ready to serve.
sharesShareTweet