Ree Drummond's Pinwheels 3 Ways

Ingredients

• 8 oz Cream Cheese (softened, room temperature)
• 4 Tbsp Pesto (store‑bought or homemade)
• 1 large (10‑inch) Spinach Tortilla (soft, flexible)
• 1 large (10‑inch) Plain Flour Tortilla (standard white flour tortilla)
• 1 large (10‑inch) Jalapeño Cheddar Tortilla (spicy flavored tortilla)
• 2 Tbsp Sun‑Dried Tomatoes (chopped, oil‑packed)
• 2 Tbsp Artichoke Hearts (canned, drained and finely chopped)
• 2 Tbsp Black Olives (pitted and sliced)
• 1/4 cup Fresh Spinach (roughly chopped)
• 6 slices Pepperoni (cut into small strips)
• 6 slices Salami (cut into small strips)
• 4 slices Prosciutto (torn into bite‑size pieces)
• 4 slices Swiss Cheese (shredded)
• 2 Tbsp Sweet Mini Peppers (thinly sliced)
• 1 Tbsp Hot Cherry Peppers (thinly sliced, seeds removed if less heat desired)
• 1/4 cup Arugula (fresh, loosely packed)
• 4 slices Pepper Jack Cheese (shredded)

Instructions

1. Make Cream Cheese Pesto Spread

   In a mixing bowl, combine the softened cream cheese and pesto. Stir until smooth and fully incorporated.

   Time: PT5M

2. Prepare Veggie Toppings

   Chop sun‑dried tomatoes, artichoke hearts, olives, and fresh spinach. Set aside in a small bowl.

   Time: PT5M

3. Prepare Charcuterie Toppings

   Slice pepperoni, salami, and prosciutto into thin strips; shred Swiss cheese. Mix together in a bowl.

   Time: PT5M

4. Prepare Spicy Toppings

   Slice sweet mini peppers and hot cherry peppers thinly; shred pepper jack cheese and combine with arugula in a bowl.

   Time: PT5M

5. Spread Cream Cheese Mixture on Spinach Tortilla

   Lay the spinach tortilla flat on parchment. Using the spatula, spread about one‑third of the cream cheese mixture evenly, reaching all the way to the edges.

   Time: PT3M

6. Assemble Veggie Pinwheel

   Sprinkle the prepared veggie toppings over the spread tortilla, then roll tightly from one side to the other, tucking as you go. Slice the roll into 8 equal pinwheels, seam side down on the platter.

   Time: PT5M

7. Spread Cream Cheese Mixture on Plain Tortilla

   Place the plain tortilla on a clean surface and spread the remaining one‑third of the cream cheese mixture to the edges.

   Time: PT3M

8. Assemble Charcuterie Pinwheel

   Evenly distribute the pepperoni, salami, prosciutto, and shredded Swiss cheese over the spread tortilla. Roll tightly, slice into 8 pinwheels, and place seam side down next to the veggie ones.

   Time: PT5M

9. Spread Cream Cheese Mixture on Jalapeño Cheddar Tortilla

   Lay the jalapeño cheddar tortilla flat and spread the final one‑third of the cream cheese mixture, again reaching the edges.

   Time: PT3M

10. Assemble Spicy Pinwheel

    Scatter sweet mini peppers, hot cherry peppers, arugula, and shredded pepper jack cheese over the spread tortilla. Roll tightly, slice into 8 pinwheels, and arrange on the platter.

    Time: PT5M

11. Chill Pinwheels

    Cover the platter loosely with plastic wrap and refrigerate for at least 10 minutes to set the rolls.

    Time: PT10M

    Temperature: 4°C

12. Serve

    Remove from the fridge, garnish with a few extra sliced peppers if desired, and serve at room temperature.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

5g

Carbohydrates

12g

Fat

7g

Fiber

1g