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Tortilla Pinwheels

Ham & Cheese Pinwheels

1 pkg. flour tortillas
2 (8 oz.) cream cheese
1/3 c. Miracle Whip
2 tbsp. green onions, chopped
1/4 c. black or green olives, chopped
2 to 2 1/2 oz. pkg. sliced pressed cooked ham or dried beef

Remove tortillas from refrigerator so they can warm to room temp for eaiser rolling. Combine cream cheese, Miracle Whip, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham or beef over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap. Place in refrigerator at least 2 hours or overnight.

To serve cut into 3/4 inch slices. Makes about 64 appetizers.

For Crabmeat version:
Omit ham and black olives,
add 1 cup shredded cheddar cheese and
1 can crab meat (5 oz. chopped imitation crab) to mixture.

Hidden Valley Ranch Pinwheels

4 12" flour tortillas
2 (8 oz.) cream cheese
1 package (1 oz) Hidden Valley Ranch Dressing Mix
1 cup shredded cheddar cheese
1 can (4 oz) green chiles, diced
1 can (2.25 oz) sliced black olives

Mix cream cheese and dressing mix together. Stir in cheddar cheese. Spread on tortillas. Drain vegetables and blot on paper towels. Sprinkle evenly on top of cream cheese.

Roll tortillas tightly. Chill two hours. Cut rolls into 1 inch pieces. Serve with spirals face up. Makes 3 dozen. Serve with salsa sauce.

Variation: spread thin sliced ham on tortilla before rolling

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