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Steps
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
70
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
130 mg
Potassium
70 mg
Total Carbohydrate
7 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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