Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

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

Prep Time

10

Minutes

Total Time

2:10

Hrs:Mins

Makes

24

appetizers

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.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
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.
Variation
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:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 2 g,),
  • Cholesterol 10 mg;
  • Sodium 130 mg;
  • Total Carbohydrate 7 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.