Smoked Salmon Pinwheels

You need only 10 minutes to throw together these elegant party appetizers.

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( 15 Ratings)

15 Ratings

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Prep Time 10 min
Total Time 2 hr 10 min
Servings 24

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.