Shelly's Recipe

SMOKED SALMON PINWHEELS

Category: Roll Ups / Pinwheels

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.