Pampered Chef Parmesan Rosemary Pinwheels (Appetizer)
Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings. Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours. Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.
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Top with cheese and ham slices, leaving 1/2-inch border on each of the short ends. Starting on short edge of rectangle, roll up tightly and pinch seam together. 3. With serrated knife, cut into 8 slices, about 1 inch wide. Arrange on cookie sheet. Brush tops and sides of roll-ups with melted butter. Bake 17 to 20 minutes or until golden brown.
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Press seams to seal. Using Small Spreader, spread each rectangle with about 1 1/2 tablespoons cheese to within 1/4 inch of edges. Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using Serrated Bread Knife for a total of 24 slices.
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In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
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Pampered Chef Cheesy Spinach Pinwheel Wreath recipe
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In a large bowl combine the cream cheese and sour cream. Add the taco seasoning and taco sauce and mix until combined. Spread the filling evenly over the tortillas. (A little less than 1/4 cup on for each tortilla.) Sprinkle evenly with cheddar cheese, chicken, black olives, jalapeño pepper, and chopped parsley.
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Instructions. Combine all ingredients in a large mixing bowl, stirring until well combined. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around. Start at the bottom of the tortilla (closest to you), and roll up tightly.
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Press perforations together to seal. Spread cream cheese mixture on each rectangle using All-Purpose Spreader. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal. Cut each roll into 16 slices using Bread Knife. Place slices, cut side down, on Large Bar Pan. Bake 15-17 minutes or until golden brown.
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Creamy Shrimp Appetizers Chili Pepper Madness. mayonnaise, lime juice, red pepper flakes, garlic, chili oil and 1 more. The Best Pampered Chef Appetizers Recipes on Yummly | All-natural Caramel Corn Appetizers, Loaded Tater Tot Cup Appetizers, Mini Pizza Appetizers.
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Discover our Cheesy Spinach Pinwheel Wreath and other top Appetizers & Snacks recipes at PamperedChef.ca. Explore new recipes and kitchen products, and get inspired today!
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Instructions. Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10×12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed.
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Preheat the oven to 375°F. Line a large round pan, or cookie sheet, with parchment paper. Unroll the crescent roll dough sheets and spread each one with the cream cheese. Sprinkle the chicken over the cream cheese, and top with spinach leaves. Roll the crescent dough back up, and cut the rolls into 4 pieces.
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Heat oven to 375 degrees F. Finely chop pepper and olives using Food Chopper. Place in Batter Bowl. Lightly sprinkle cornmeal on cutting board. Unroll dough into 8 rectangles, press to seal perforations. Spread 2 tablespoons bean dip onto rectangles using All-Purpose Spreader. Top with 2 tablespoons cheese and vegetable mixture.
CranOrange Croissant Pinwheel Recipe Crescent roll breakfast
Preheat oven to 375°F. Separate dough into four rectangles on cutting Board. Press seams to seal. Place cream cheese in small bowl. Add rosemary and parmesan cheese to bowl and mix well. Spread each rectangle with about 2 tablespoons cheese mixture to within 1/4 inch of edges. Starting at short side, roll up each rectangle; pinch edges to seal.
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Preheat oven to 375ºF (190ºC). Separate 1 piece of dough into four rectangles on a cutting board. Press seams to seal. Spread each rectangle with about 1 ½ tbsp (22 mL) cheese to within ¼-in. (6-mm) of edges. Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal.
