Salmon-Spinach Pinwheels

Salmon-Spinach Pinwheels

Enjoy these pinwheels made using salmon and spinach – perfect for appetizer.

Prep Time

15

Minutes

Total Time

2:15

Hrs:Mins

Makes

24

servings

1
package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
1
tablespoon chopped fresh or 1 teaspoon dried dill weed
4
whole wheat flour tortillas (6 inches in diameter)
1
package (4 1/2 ounces) smoked salmon, skinned and finely chopped
12
to 16 leaves fresh spinach
16
strips red bell pepper, about 5x1/4 inch
  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, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
  3. To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Spinach is a super source of folic acid. All cells need folic acid to function normally, but recent studies show that as many as 40 percent of Americans don't meet their folic acid requirement.

Nutrition Information:

1 Serving (1 Appetizer)
  • Calories 65
    • Total Fat 3g
      • (Saturated Fat 2g,),
    • Cholesterol 10mg;
    • Sodium 130mg;
    • Total Carbohydrate 7g
      • (Dietary Fiber 1g,
    • Protein 3g;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.