Another one of my favorites are pinwheels. I must be passing on some of my loves to my kids, because this idea came to my youngest daughter. She wanted to combine her Daddy’s favorite cheeseball recipes with the idea of pinwheels and the Cheeseball Pinwheel was born. Takes the task away from having to spread the cheeseball onto a cracker.
The cheeseball is all rolled up into the tortilla. No breaking crackers…no extra work once it’s done. Just pop one of these puppies in your mouth and your done.
Pinwheels are such a versatile food. You can make them for just snacking on. Keep these on hand and grab one or two…or three or four when you have the munchies or just need something to hold you over till your next meal.
They are also great for family get togethers, parties, potlucks…you name it, a pinwheel will ALWAYS be welcomed!
If you haven't already, lay out the cream cheese to soften for about 2 hours. (not included in passive time)
In a medium size mixing bowl, add the cream cheese.
Add the worchestshire sauce.
Add the Accent.
Chop beef to desired size. Add to bowl with other ingredients.
Chop green onions and add to bowl.
Mix ingredients in bowl well. Do obligatory taste test, of course.
Tear a piece of sarah wrap, slight bigger than the tortilla. Place the tortilla in the center.
Spoon about 3-4 tablespoons of the cheeseball mixture onto the tortilla. Spread a thin (or thick. Pick your poison) layer from edge to edge trying to keep it level.
Roll tortilla as tightly as you can without squeezing out all the cheeseball mix. The tighter it is, the less likely you are to have "holes" or air pockets. It will give you a solid slice.
Roll the rolled tortilla in the saran wrap and place in the refrigerator for 5 hours or overnight to set.
Once set, remove the tortilla from the refrigerator. Place on a cutting board. Cut the ends off where the folds aren't part of the pinwheel. Eat these portions to make sure it's ok to feed to others. 🙂
Slice the remaining tortilla to your desired size.