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Honey baked ham and cheese in tortilla pinwheels

A great appetizer that will be eaten quickly.
5 from 1 vote
Print Recipe
Course Appetizer
Cuisine American

Ingredients
  

Filling

  • 4 Ounces Cream cheese (Philadelphia brand)
  • 1 cup Sharp cheddar cheese grated
  • ¼ cup Parmesan reggiano Cheese finely grated
  • 2 ounces Roasted red peppers drained and diced
  • 1 Garlic clove crushed through a garlic press
  • 2 tbsp Mayonnaise
  • ¼ tsp freshly ground black pepper
  • ¼ lb Honey Baked ham finely diced
  • 2-4 Tortillas, home made or storebought

Assembly

  • Paprika, sweet as needed

Instructions
 

Filling

  • Place the cream cheese in the microwave and heat until very spreadable. Watch this carefully, you do not want to "cook" the cream cheese.
  • Add the sharp cheddar cheese, parmesan reggiano cheese, roasted red peppers, garlic clove, mayonnaise, black pepper, honey baked ham. Mix this well.

Assembly

  • Lay the tortillas on a clean flat surface. Spread the cream cheese mixture over the tortilla. You can use an offset spatula. Divide the cream cheese mixture to fill 2-4 tortillas (it depends on tortilla size).
  • Spread the filling over about 2/3rds of the tortilla and almost to the edges.
  • Roll the tortilla up tightly, but not so tight you are squeezing out the filling.
  • Moisten the edge of the tortilla to seal the toll. Then cut into about ½ inch thickness.
  • Place these on a serving platter and into the refrigerator for at least 30 minutes.
  • When you serve sprinkle paprika over the top of each of the pinwheels.
  • You can also use sliced olives, capers or anchoives as a topping on the pinwheels.
Keyword appetizers
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