Roll-ups may be assembled ahead of time, wrapped lightly in plastic wrap and packed in lunch boxes. Cut into pinwheels just before serving.
- 2 tablespoons cream cheese
- 2 tablespoons mayonnaise
- 1/2 cup grated Cheddar
- 1 tablespoon chopped pimiento
- 1/2 teaspoon Baby Bam or Essence, recipes follow
- 1 to 2 drops hot sauce, optional
- 2 (7-inch) flour tortillas
- 4 thin slices deli ham
On a cutting board, lay the 2 tortillas flat. Using the rubber spatula, divide the cheesy filling evenly between the 2 tortillas. Spread the filling to within 1/2-inch from the edges of the tortillas.
Lay 2 slices of ham over the filling. Using clean fingers, roll each tortilla into a cylinder shape, rolling as tightly as you can. Using a chefs knife, cut each cylinder into 1/2-inch slices, or "pinwheels." Serve immediately.
Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.
Yield: about 3/4 cup
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.