Recipe courtesy of Valerie Bertinelli
Pimiento Cheese Pinwheels
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- Level: Easy
- Total: 1 hr 20 min (include chilling time)
- Active: 20 min
- Yield: 4 to 6 servings (about 24 pinwheels)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 53 mg
- Sodium
- 520 mg
- Level: Easy
- Total: 1 hr 20 min (include chilling time)
- Active: 20 min
- Yield: 4 to 6 servings (about 24 pinwheels)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 331
- Total Fat
- 25 g
- Saturated Fat
- 11 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 53 mg
- Sodium
- 520 mg
Ingredients
Directions
- Combine the Cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Use a potato masher to mash the ingredients together to make a cohesive spread.
- Lay the tortillas out on a work surface and evenly spread one-third of the cheese mixture on each, leaving a 1-inch border along the edge. Top each with 1 1/2 cups of the arugula. Roll the tortillas tightly, tucking the arugula in as you go. Lay the wraps on a platter seam-side down and refrigerate until firm, at least 1 hour.
- Transfer the wraps to a cutting board. Trim off the edges, then use a serrated knife to carefully cut them into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.
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