Pinwheels

Nothing too exciting here today, just a recipe for the ham and cheese pinwheels I made yesterday, with a little help from my mom via text.

Ingredients
Thin-sliced Virginia ham from the deli
Lucerne medium cheddar shredded cheese
Mission tortillas (I got the big ones, but I recommend using medium instead)
Philadelphia cream cheese (on sale!)
Hidden Valley ranch packet

Stuff
Knife, fork, spoon
Cutting board
Microwave
Microwaveable bowl
Paper towels or microwavable plate
Plastic wrap

Cream cheese spread
I used only one half of a block of cream cheese for three big tortillas, which was not enough. (The fate of the rest of the cream cheese will be revealed in my next post.) I microwaved the cream cheese for about thirty seconds. I mixed in a small quantity of ranch mix, probably half a teaspoon or a little less, into the cream cheese. It was all soft and creamy, and that was good.

Assembly
Then I nuked the tortillas for about fifteen seconds between paper towels, which is how I roll (<- that's a pun, please note it) and spread the cream cheese mix on them, apparently too thin. I recommend using enough cream cheese that the shredded cheese can sink all the way down into it - so a thickness of cream cheese greater than or equivalent to the thickness of the shredded cheese. I placed thin slices of ham over the top, then rolled the tortillas up tightly, then wrapped them tightly in plastic wrap.

Finishing
I placed the roll-ups in the fridge and left them overnight. Then the next morning I took them out, unwrapped them, and cut them up into pieces about 3/4 of an inch thick. I still have one full roll-up left, which is nice.

Picture of 7 pinwheels, some of which are coming unwound, on a messy plate with cheese and pieces of tortilla scattered around.

 

And they all lived happily ever after. The end.