Ingredients
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Directions
Bolton’s Landing Spinach Pinwheels, This is one of my article recipes from the Favorite Recipes from Local Restaurants article These little gems are BeeeUUUUtifu on a appy table They’re green and white and just DEEEELISH! They’re also meatless, good cold or room temp, and make ahead I will say that when given the recipe, the chef said that he makes the filling with 20 lb blocks of cream cheese and just adds the seasonings to taste SO with that said OH, and make the filling about 2 hours before making the rolls It looks like a lot of work time, but it isn’t – cook time is chill time and prep time is approximate , This was great! Party goers gobbled them up and they were very easy A couple of things to make it go quicker and one suggestion to the recipe IN the description it says Onion powder and not Garlic Salt Also, I did not refrigerate until I had spread rolled cut and stabbed with toothe picks then I refrigerated until I was ready to leave about 1 hour Very simple and very tasty, definetly a keeper
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Steps
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1
Done
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In a Small Bowl With a Mixer, Beat the Cream Cheese Until Fluffy. Stir in Garlic Salt and Chives to Taste. Cover and Refrigerate 2 Hours (overnight Is Better). |
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2
Done
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to Make Rolls, Let Cream Cheese Come to Room Temperature. Spread a Small Amount of Cream Cheese on the Tortilla and Roll Jelly-Roll Style. Cover With Plastic Wrap and Refrigerate For 30 Minutes to Allow Rap to Firm. |
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3
Done
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Slice 1/2" Thick and Stick a Cocktail Toothpick Through the Pinwheel. |
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4
Done
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Note: Yield Depends on How Many Tortillas You Use. |
