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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg cream cheese, softened
1 tbsp chopped fresh dill weed or 1 tsp dried dill weed
4 flour tortillas (8 to 10 inch in diameter)
1 pkg (4 1/2 oz) smoked salmon, skinned and finely chopped
16 spinach leaves
16 strips (about 5x1/4”) red bell pepper
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.
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. To serve, cut into 1 inch pieces. Place cut side up on serving platter.
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SMOKED SALMON PINWHEELS
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Category: Roll Ups / Pinwheels
Prep Time: Cook Time: Total Time:
1 (8 oz) pkg cream cheese, softened
1 tbsp chopped fresh dill weed or 1 tsp dried dill weed
4 flour tortillas (8 to 10 inch in diameter)
1 pkg (4 1/2 oz) smoked salmon, skinned and finely chopped
16 spinach leaves
16 strips (about 5x1/4”) red bell pepper
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.
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. To serve, cut into 1 inch pieces. Place cut side up on serving platter.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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