I have been searching for a quick appetizer to pack in my lunch box, and skinny pinwheels seem to be just the thing. I enjoy eating pinwheel sandwiches, but lately one small box (proportional to one wrap) at the grocery store costs around three dollars. Why pay so much for so little, especially when they are so easy to make?
I found this deliciously pretty recipe for Skinny Pinwheels in Betty Rohde's The Super So Fat, Low Fat, No Fat Cookbook. Published in 1997, this cookbook is an oldie, but a goodie, and contains the recipes from her bestselling So Fat, Low Fat, No Fat, and More So Fat, Low Fat, No Fat cookbooks. Skinny Pinwheels serves four.
- 1 (8-ounce) package fat-free cream cheese, softened
- 1 (1-ounce) package ranch dressing mix
- 2 green onions, sliced
- 4 flour tortillas
- 1 (4-ounce) jar diced pimientos
- 1 (4-ounce) can chopped green chiles
- 1 (2-ounce) jar sliced black olives
Preparation1) Mix the cream cheese, ranch dressing mix, and green onions.
2) Spread on the tortillas.
3) Drain the olives, pimientos, and chiles. Blot dry on a paper towel.
4) Sprinkle in equal amounts on top of the cream cheese.
5) Roll the tortillas tightly.
6) Place seam side down in a dish and chill at least 2 hours.
7) Cut rolls into 1-inch pieces. Serve spiral side up.
Skinny pinwheels are so pretty and so delicious! The ease of prep and cleanup just made this recipe a pure delight to follow. The ranch flavor is still overpowering after two hours, so I allowed mine to chill overnight. The result was a perfect ranch-cream cheese blend.
If you're looking for more exotic pinwheel recipes, there are so many to choose from. I suggest trying the following: Raspberry Pinwheels (Real Simple), Smoked Salmon Buckwheat Pinwheels (Cooking Light), Reuben Pinwheels (Oxmoor House), and Gingerbread Pinwheels (Sunset).