Fancy Ham and Cheese Pinwheels for Baby Shower
Ham and cheese pinwheels are spiral-sliced tortilla rolls filled with cream cheese, deli meat, and cheese. They’re ideal for baby showers because you can make them hours ahead and they look elegant on a platter.
The cream cheese acts as both flavor and glue, keeping everything rolled tight while you chill and slice.
Why Cream Cheese Temperature Matters for Rolling
Room temperature cream cheese spreads smoothly without tearing the tortilla, while cold cream cheese creates lumps and can rip thin spots in the wrap. Let it sit out for about 30 minutes before you start.
If you’re short on time, microwave the cream cheese for 10-15 seconds to soften it quickly. You want it spreadable but not warm, since heat will make the tortillas soggy.
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Getting Clean, Even Slices
A sharp knife is essential for clean pinwheel slices that don’t squish or fall apart. Use a gentle sawing motion rather than pressing straight down, which compresses the filling.
Wipe the knife blade between cuts to prevent cream cheese buildup. If the pinwheels start to unroll while cutting, they need more chilling time – pop them back in the fridge for 30 minutes.
Fancy Ham and Cheese Pinwheels for Baby Shower
Ingredients
Equipment Needed
- Large mixing bowl
- Rubber spatula
- Sharp knife
- Plastic wrap
- Large cutting board
Instructions
- Make cream cheese spread: In a large bowl, mix cream cheese, mayonnaise, and ranch dressing packet until smooth and well combined. The mixture should be easily spreadable with no lumps.
- Spread cream cheese base: Lay one tortilla flat on a clean surface. Spread 1/4 of the cream cheese mixture evenly over the entire surface, leaving a 1/2-inch border around the edges.
- Add filling layers: Layer 1/4 of the ham slices over the cream cheese, followed by 1/4 of the cheese slices. Add a single layer of spinach leaves, then sprinkle with 2 tablespoons diced bell pepper and 1 tablespoon chives.
- Roll tortillas tightly: Starting from one edge, roll the tortilla tightly but gently, keeping the filling compressed as you roll. The cream cheese should help seal the edge. Repeat with remaining tortillas and filling.
- Wrap and chill: Wrap each roll individually in plastic wrap, twisting the ends to seal. Refrigerate for at least 2 hours or up to 24 hours. The rolls should feel firm and hold their shape when gently squeezed.
- Slice into pinwheels: Remove plastic wrap and trim 1/2 inch from each end of the rolls. Using a sharp knife, slice each roll into 8 pieces, about 1 1/4 inches thick. The pinwheels should hold together and show distinct spiral layers with no filling leaking out.
Nutrition Facts
Per Serving (4 pinwheels)
