Finger FoodDon't know what to bring to your next holiday party? Try these delicious and quick-to-make rolls and pinwheels! They are easy enough, even your kids can help out.
Ham rolls, or pinwheels as most people call them, are a steadfast tradition for many families. They are a quintessential dish at family reunions, holiday gatherings and other special occasions. And they are made even more special if kids are involved in the pinwheel making.
Pinwheels are simple to make and have hundreds of variations! If you haven't made them before, just grab a piece of ham and start rolling. Once you get the technique down, have fun teaching your kids how to do the same.
Basic Ham and Onion PinwheelsIngredients:Rectangle shaped deli-sliced hamSoftened cream cheese-room temperatureGreen onions with long stalksDirections:- Spread the softened cream cheese on one side of a ham slice.Place one of the onions vertically at one end of the ham slice. Roll the ham slice and the onion together lengthwise.Chill the rolls in the refrigerator until the cream cheese becomes firm again.Before serving, slice the rolls crosswise into 1-inch pieces. Place on a platter with extra green onions for garnish.
Makes three dozen rolls
Ingredients:2 (8-ounce) packages cream cheese, softened1 (.4-ounce) package Hidden Valley Ranch Salad Dressing Mix2 green onions, minced4 (12-inch) flour tortillas1 (4-ounce) can diced green chiles or 2 fresh jalapenos, minced1 (2.25-ounce) can sliced black olives (optional)Directions:- Mix cream cheese, dressing mix and green onions. Spread on tortillas.Drain chiles and olives thoroughly. Sprinkle equal amounts of either or both on top of cream cheese.Roll tortillas tightly. Chill at least 2 hours or overnight.Cut rolls crosswise into 1-inch pieces.
Directions:
- Spread each tortilla with the sauce and sprinkle with green onions.Arrange turkey in single layer on each tortilla, leaving a 1-inch border around the edges. Cover the turkey with a lettuce leaf. Roll up tightly like a jelly-roll and wrap tightly in plastic wrap.Refrigerate for at least 1 hour or for up to 6 hours. Cut each crosswise on the diagonal into 12 slices.
Makes about 24 pinwheels
Ingredients:3 (8-inch) tortillas1 (5.2-ounce) carton Boursin cheese (garlic/herb cheese)12 large fresh basil leaves1/2 of a 7-ounce jar roasted sweet red peppers4 ounces shaved deli roast beef, ham, or turkey1 tablespoon mayonnaise (light or regular)Directions:- Spread each tortilla with one-third of the cheese. Add a layer of the large fresh basil leaves to cover.Cut the peppers into 1/4-inch wide strips and divide among the tortillas. Arrange over the basil leaves 1 to 2 inches apart.Top with meat slices. Spread 1 teaspoon mayonnaise over the meat on each tortilla. Roll up the tortillas tightly, jelly-roll style. Wrap in plastic wrap.Chill in the refrigerator 2 to 4 hours to blend flavors. To serve, remove the plastic wrap and cut each of the rolls into 1-inch slices (make diagonal slices, if desired).
- Mix all of the filling ingredients together. Divide the filling and spread evenly over the tortillas.Roll up tortillas tightly and cover with plastic wrap, twisting ends.Refrigerate for several hours. Unwrap and cut in slices about 1-inch thick.
- Blend cream cheese, onion, horseradish and Worcestershire sauce until they are a spreading consistency. Spread each ham slice with cheese mixture.Chill. Just before serving, cut crosswise into 1-inch slices. This is also great with roast beef from the deli.
Directions:
- Spread a thin layer of cream cheese on bread. Place a layer of ham over them.Pat dry peppers on paper towel. Place them on the ham, scattered, don't cover the entire piece of ham.Roll up bread and wrap in plastic wrap overnight.Just before serving, cut crosswise into 1-inch slices.
This makes about 80 pinwheels
Ingredients:4 cups cooked ham2/3 cup mayonnaise2 teaspoons Dijon Mustard or hearty mustard1/2 cup finely shredded Cheddar cheese2 loaves unsliced sandwich bread1/2 cup (1 stick) of butterDirections:- Trim the crust off of the loaf of unsliced sandwich bread. Cut into 5 to 7 half-inch horizontal slices. Set aside.Grind cooked ham in food processor or food grinder. Combine ham, cheese, mayonnaise and mustard. Mix well.Butter each horizontal slice of bread and spread filling onto each slice. Roll up tightly each horizontal slice like a jelly-roll.Wrap each roll in plastic wrap and refrigerate overnight. Remove wrap the next day and cut each roll into eight to 12 crosswise slices.
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