VEGGIE PINWHEELS

 

Today is Eat Your Vegetables Day and a perfect time to add a few of these savory veggie pinwheels to your tea time menu:

RED PEPPER HUMMUS PINWHEELS:  Combine 1-15oz can drained chickpeas, 1c roasted red peppers, 2Tbs fresh lemon juice, and 3 cloves garlic in a food processor and process until smooth.  Salt to taste.  Refrigerate overnight to blend flavors then spread on flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  To serve, cut into slices

PARTY PINWHEELS: Combine 2-8oz cream cheese and 1pkg ranch dressing mix.  Add 1/2c minced red pepper, 1/2c minced celery, 1/4c sliced green onions and 1/4c sliced olives; mix well. Spread on tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Cut wraps into 1” sections.

BBQ BELL PEPPER PINWHEELS: Sauté diced red & yellow peppers in 1Tbs oil.  Add to 8oz cream cheese and 1Tbs BBQ sauce and combine well.  Spread on tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Cut wraps into 1” sections

CONFETTI PINWHEELS: Combine 1-8oz cream cheese, 2Tbs mayonnaise, 1/2tsp basil and 1/4tsp garlic powder until well blended and smooth.  Spread on tortillas, add finely chopped vegetables, such as green and red bell pepper, carrots and broccoli, roll up, wrap in plastic wrap and refrigerate overnight.  Cut wraps into 1” sections

CHEDDAR CARROT PINWHEELS: Mix together 1-8oz cream cheese, 1/2c grated carrots, 1/2c shredded cheddar cheese, 2Tbs mayonnaise, 1tsp parsley, salt and freshly ground pepper. Spread on tortillas, roll up, wrap in plastic wrap and refrigerate overnight.  Cut wraps into 1” sections

 

 

"So whether you eat or drink, or whatever you do,

do it all for the glory of God"

I Corinthians 10:31