Wednesday, April 21, 2010

Ham and Cheese Pinwheels

These can be made one or two days before the Tea and refrigerated.
This recipe assumes 8-count packs of 10-12 inch tortillas. Cut into eighths, it will yield about 192 pinwheels.

3 packages of large sized flour tortillas
2 8-ounce cream cheese
1 packages dry Hidden Valley Ranch dressing mix
2 cups mayonnaise or Miracle Whip
2 cups shredded cheese (or cheese slices)
thin sliced ham

Mix cream cheese, dressing mix, and mayo until it is spreadable. Add shredded cheese. (unless you’re using sliced cheese)

Spread an even layer over tortillas and top with a layer of ham (and cheese, if using slices). Roll up as firmly as possible and put in an airtight container. Refrigerate several hours or overnight. Slice each tortilla into about 8 circular finger sandwiches. Keep covered and refrigerated until ready to serve.

Note: We always run out of these. The girls love them!

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