Cheeseball Pinwheels
Cheeseball Pinwheels made using cream cheese, green onions, dried beef and seasonings. #pinwheel #appetizer #creamcheese
Servings Prep Time
6-8Servings 15Minutes
Passive Time
5Hours
Servings Prep Time
6-8Servings 15Minutes
Passive Time
5Hours
Ingredients
Instructions
  1. If you haven’t already, lay out the cream cheese to soften for about 2 hours. (not included in passive time)
  2. In a medium size mixing bowl, add the cream cheese.
  3. Add the worchestshire sauce.
  4. Add the Accent.
  5. Chop beef to desired size. Add to bowl with other ingredients.
  6. Chop green onions and add to bowl.
  7. Mix ingredients in bowl well. Do obligatory taste test, of course.
  8. Tear a piece of sarah wrap, slight bigger than the tortilla. Place the tortilla in the center.
  9. 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.
  10. 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.
  11. Roll the rolled tortilla in the saran wrap and place in the refrigerator for 5 hours or overnight to set.
  12. 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. ENJOY!!