Ham and Cheese Pinwheels
Ham and cheese pinwheels are an easy pinwheel sandwich recipe made with cheesy cream cheese ranch spread and a few simple ingredients. Made in less than 20 minutes!
Servings: 24 pinwheels
Ingredients
Ranch Cream Cheese Spread
- 8 ounces cream cheese softened
- 3 tablespoons buttermilk
- 1 tablespoon lemon juice
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried dill
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
For the pinwheel sandwiches
- 4 tortilla wraps (8 inch size)
- 1/2 cup shredded cheddar cheese
- 2 teaspoons chives chopped
- 1/2 cup chopped deli ham
- 1/3 cup diced dill pickle
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 leftovers in the fridge for up to 2 days. Keep in mind they may get soggy after 2 days.
Nutrition
Calories: 67kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 576mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg