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While I love the Mexi-style flavor pinwheels, I took these to a ladies luncheon at church and they were the first thing gone....
Tortilla Pinwheels
5+ 10 in. flour tortillas
1 10-oz. box frozen chopped spinach
4 slices bacon, fried crisp and crumbled
8 oz. cream cheese (I use Neufchatel)
1/2 cup mayonaisse (again, I use reduced fat)
1 cup shredded mozzarella cheese
1/2 tsp. seasoned salt
1 tsp. dill weed
Thaw the spinach, squeezing out the excess moisture. Make sure it is very dry. Combine with the bacon, cream cheese, mayo, cheese, salt and dill weed. Mix well. Spread evenly over the tortillas. Roll as for a jelly roll. Chill in a tightly covered container for several hours or overnight. Cut into 1/2 inch slices, discarding ends. (HA, I taste test those!) Arrange the cut slices on a serving tray. I sometimes sprinkle with chopped parsley as a nice garnish. Yield 4 dozen. (I generally double, as I find that simply isn't enough for a large gathering.)
Tortilla Pinwheels
5+ 10 in. flour tortillas
1 10-oz. box frozen chopped spinach
4 slices bacon, fried crisp and crumbled
8 oz. cream cheese (I use Neufchatel)
1/2 cup mayonaisse (again, I use reduced fat)
1 cup shredded mozzarella cheese
1/2 tsp. seasoned salt
1 tsp. dill weed
Thaw the spinach, squeezing out the excess moisture. Make sure it is very dry. Combine with the bacon, cream cheese, mayo, cheese, salt and dill weed. Mix well. Spread evenly over the tortillas. Roll as for a jelly roll. Chill in a tightly covered container for several hours or overnight. Cut into 1/2 inch slices, discarding ends. (HA, I taste test those!) Arrange the cut slices on a serving tray. I sometimes sprinkle with chopped parsley as a nice garnish. Yield 4 dozen. (I generally double, as I find that simply isn't enough for a large gathering.)