| 1 | package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened |
| 1 | tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed |
| 4 | flour tortillas (8 to 10 inches in diameter) |
| 1 | package (4 1/2 ounces) smoked salmon, skinned and finely chopped |
| 16 | spinach leaves |
| 16 | strips (about 5x1/4 inch) red bell pepper |
| 1. | Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla. |
| 2. | Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours. |
| 3. | To serve, cut into 1-inch pieces. Place cut side up on serving platter. |
|
| Making the pinwheels up to 2 days ahead, then covering tightly and refrigerating them, allows you time to fuss with other last-minute party details. |
|
| Give these easy do-ahead pinwheels a flavor twist by using a 2 1/2-ounce package of thinly sliced fully cooked ham instead of the salmon and 1/2 cup well-drained crushed pineapple instead of the spinach. |
Nutrition Information:
70 ( 35 ); 4 g ( 2 g); 10 mg; 130 mg; 7 g ( 1 g); 3 g 16 %; 4 %; 2 %; 4 % 1/2 ; 1/2