Ham and Cheese Pinwheels
Ham and cheese pinwheels are spiral-shaped appetizers made by rolling seasoned cream cheese and deli ham in flour tortillas, then slicing them into rounds. They’re ideal for parties because you can make them hours ahead and they travel well.
The combination of creamy filling and tender tortilla makes them appealing to both kids and adults.
Choosing the Right Tortillas for Clean Slices
Large burrito-size flour tortillas work best because they give you more surface area for spreading and rolling. Look for tortillas that feel pliable rather than dry or cracked – fresh ones from the bakery section often work better than shelf-stable packages.
Room temperature tortillas roll more easily without tearing. If yours feel stiff from the refrigerator, microwave them for 10-15 seconds wrapped in a damp paper towel to make them more flexible.
Must-Have Items
Ham and Cheese Pinwheels
Equipment Needed
- Large mixing bowl
- Sharp knife
- Cutting board
- Plastic wrap
Instructions
- Mix cream cheese: In a large bowl, mix the softened cream cheese with ranch dressing mix until smooth and well combined. Add green onions if using.
- Spread filling: Lay one tortilla flat and spread about 2-3 tablespoons of the cream cheese mixture evenly across the surface, leaving a 1/2-inch border around the edges.
- Add ham and cheese: Layer 2 oz of ham slices over the cream cheese, followed by 1.5 oz of cheese slices. Don’t overfill or the pinwheels will be difficult to slice.
- Roll tortillas: Starting from one end, tightly roll the tortilla into a log shape. The cream cheese should help seal the edge. Repeat with remaining tortillas and filling.
- Chill rolls: Wrap each roll individually in plastic wrap and refrigerate for at least 2 hours or overnight. The rolls should feel firm when gently squeezed.
- Slice pinwheels: Using a sharp knife, trim about 1/2 inch from each end of the rolls, then slice into 1-inch thick rounds. Clean the knife between cuts for the neatest slices.
Nutrition Facts
Per Serving (4 pinwheels)
