Ham and Cheese Pinwheels
User Reviews
5
Ham and Cheese Pinwheels
Description
The recipe incorporates a ranch-flavored cream cheese spread made by blending softened cream cheese with buttermilk, lemon juice, dried parsley, dill, garlic, onion powder, salt, and pepper to create a smooth, flavorful base. This is mixed with shredded cheddar cheese and chopped chives, then evenly layered on flour tortillas. Toppings of chopped deli ham and diced dill pickles add savory meatiness and a crisp, tangy contrast.
The tortillas are rolled tightly to bind the layers, chilled for one to two hours to firm up, then sliced into small wheels. This method ensures clean slices and cohesive pinwheels that hold together when served. The final finger food provides a combination of creamy, cheesy, salty, and slightly tangy elements with soft yet sturdy texture from the tortillas.
These pinwheels are suited to serve as appetizers or party snacks. Storing leftovers in the refrigerator is possible for up to two days, though extended storage may cause sogginess. Chilling before slicing improves presentation and flavor blending.
Ingredients
Ranch Cream Cheese Spread
- 8 ounces cream cheese softened
- 3 tablespoons buttermilk
- 1 tablespoon lemon juice
- 1/2 teaspoon parsley dried
- 1/2 teaspoon dill dried
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper ground
For the pinwheel sandwiches
- 4 tortilla wraps (8 inch size)
- 1/2 cup cheddar cheese shredded
- 2 teaspoons chives chopped
- 1/2 cup deli ham chopped
- 1/3 cup dill pickle diced
Instructions
To make the Ranch Cream Cheese
- Place the cream cheese, buttermilk and lemon juice in the bowl of a food processor. Blend until smooth. Add the remaining ingredients for the cream cheese spread and pulse until combined. Refrigerate until ready to use.
Assembly
- In a medium bowl, mix together the ranch cream cheese, shredded cheese and chives. Spread 1/4 of the cream cheese mixture into even layers on each tortilla.
- Sprinkle each tortilla with ham and diced pickle. Roll each tortilla tight to make sure the cream cheese binds the tortillas together.
- Place in the refrigerator for 1 to 2 hours until fully chilled. Cut into 1/2-inch wheels and serve.
Notes
- Store pinwheels refrigerated and consume within 2 days to maintain best texture and flavor.
- Chilling rolled tortillas before slicing helps the pinwheels hold their shape.
- Diced dill pickles add a tangy crunch that balances the richness of the cream cheese and ham.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pinwheels
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 576mg | 24% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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