Title: Turkey Breast Pinwheels
Categories: Poultry Appetizer
Yield: 1 Servings
| 12 | lg | Flour tortillas |
| 8 | oz | Pkg cream cheese; soft |
| 1/2 | c | Butter or margarine; soft |
| 1/4 | ts | Fresh lemon juice |
| 1/4 | ts | Ground white pepper |
| | | Sprigs of fresh dill; or |
| | | Dill pickles; cut thin spears |
| 1 | lg | Pk moist smoked salmon; thinly sliced |
Mix together cream cheese, butter, pepper, and lemon juice. (I do this in
the food processor). Spread the tortillas, one at a time, with this
mixture. Lay the smoked salmon slices, slightly overlapping, over the cream
cheese mixture, leaving one edge of the cream cheese uncovered (this acts
as the "glue" to hold the tortilla together when rolled.) Lay fresh dill
sprigs or dill pickle spears down one edge; starting with this edge, roll
up tightly, "gluing" tortilla together at the end with the uncovered edge
of cream cheese. Wrap tightly in plastic wrap and chill, at least one hour
or up to 24 hours. When ready to serve, unwrap and slice about 1/2" thick
on a slight diagonal. TURKEY BREAST PINWHEELS WITH SUNDRIED TOMATO SPREAD
Same as above, except substitute very thinly sliced turkey breast for the
salmon, omit lemon juice from cream cheese mixture and add 1/4 cup oil
packed sundried tomatoes, finely chopped; use watercress in place of dill.
You may have tortillas left over, use the amount of spread for each which
gives a uniform covering with no tortilla showing through, but also not to
thick!! If you like capers, they are wonderful added to the spread for the
Salmon pinwheels. (wrv)