Dill Pickle Pinwheels

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5.0

3 reviews
Excellent

Dill Pickle Pinwheels

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These pickle pinwheels are a fun party food and a great grab-and-go lunch. They only take a few ingredients and 15 minutes to make!

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Ingredients

Servings
  • 8 oz cream cheese softened
  • 1 TB Italian seasoning
  • 4 large flour tortillas
  • 4 baby dill pickles chopped
  • 7 oz package thin sliced hard salami or deli ham
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Instructions

  1. Combine softened cream cheese and Italian seasoning in a small bowl; stir until seasoning is well incorporated.
  2. Divide the cream cheese mixture evenly among the four tortillas and spread to coat the surface of each one. Scatter the pickles on the tortillas.
  3. Layer each tortilla with salami or deli ham.
  4. Start from one end and roll each tortilla as tightly as possible, without squeezing out the cream cheese. Wrap each of the rolls in plastic wrap and refrigerate for an hour.
  5. When ready to serve, remove the plastic wrap and use a serrated knife to cut the rolls into one-inch pieces.
  6. Refrigerate leftovers for up to 1 day. Any longer, and they may start to get soggy.

Notes

  • Nutrition information is an estimate only and will vary based on serving size and exact ingredients used in preparation.

Nutrition Information

Show Details
Calories 84kcal (4%) Carbohydrates 3g (1%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 16mg (5%) Sodium 341mg (14%) Potassium 65mg (2%) Fiber 0.4g (2%) Sugar 1g (2%) Vitamin A 150IU (3%) Vitamin C 0.2mg (0%) Calcium 27mg (3%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 24Pinwheels

Amount Per Serving

Calories 84 kcal

% Daily Value*

Calories 84kcal 4%
Carbohydrates 3g 1%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 16mg 5%
Sodium 341mg 14%
Potassium 65mg 1%
Fiber 0.4g 2%
Sugar 1g 2%
Vitamin A 150IU 3%
Vitamin C 0.2mg 0%
Calcium 27mg 3%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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5.0

3 reviews
Excellent

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