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Pampered Chef Cheesy Spinach Pinwheel Wreath recipe

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In a large bowl combine the cream cheese and sour cream. Add the taco seasoning and taco sauce and mix until combined. Spread the filling evenly over the tortillas. (A little less than 1/4 cup on for each tortilla.) Sprinkle evenly with cheddar cheese, chicken, black olives, jalapeño pepper, and chopped parsley.

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Press perforations together to seal. Spread cream cheese mixture on each rectangle using All-Purpose Spreader. Starting at longest side, roll up each rectangle, jelly-roll fashion; press seams together to seal. Cut each roll into 16 slices using Bread Knife. Place slices, cut side down, on Large Bar Pan. Bake 15-17 minutes or until golden brown.

Cheesy Spinach Pinwheel Wreath christmas appetizer recipe Top

Preheat the oven to 375°F. Line a large round pan, or cookie sheet, with parchment paper. Unroll the crescent roll dough sheets and spread each one with the cream cheese. Sprinkle the chicken over the cream cheese, and top with spinach leaves. Roll the crescent dough back up, and cut the rolls into 4 pieces.

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Discover our Cheesy Spinach Pinwheel Wreath and other top Appetizers & Snacks recipes at PamperedChef.ca. Explore new recipes and kitchen products, and get inspired today!

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In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

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Instructions. Place pie crust in Deep Dish Pie Plate, gently pressing dough into bottom and up sides; prick bottom using Hold 'N Slice. Bake for 10 to 12 minutes or until golden brown. Cool completely on Nonstick Cooling Rack. Break into small pieces and place in Small Micro-Cooker.

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Combine butter, cream cheese and powdered sugar in a large. Beat on medium-high speed of electric hand mixer until creamy. Add vanilla; beat until light and fluffy. Gradually add flour mixture; mix on low speed just until mixture forms into a dough. Divide dough in half and form into squares; wrap each square individually in plastic wrap and.

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In small bowl, mix cream cheese, parmesan cheese, and rosemary. Spread mixture over dough. Roll up dough from the long side. Slice into 1/2 inch rolls. Please pinwheels flat onto cookie sheet or baking stone. Bake 12 - 15 minutes or until golden brown. Serve warm.

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Preheat oven to 375ºF (190ºC). Separate 1 piece of dough into four rectangles on a cutting board. Press seams to seal. Spread each rectangle with about 1 ½ tbsp (22 mL) cheese to within ¼-in. (6-mm) of edges. Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal.

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Separate dough into 4 rectangles on greased cookie sheet. Press to seal. Mix cheeses and rosemary together. Spread mix onto dough (about 2 tbsp per rectangle). Start at short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 6 slices. Bake 12-15 minute or until golden brown.

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Press seams to seal. Using Small Spreader, spread each rectangle with about 1 1/2 tablespoons cheese to within 1/4 inch of edges. Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into six slices using Serrated Bread Knife for a total of 24 slices.

CranOrange Croissant Pinwheel Recipe Crescent roll breakfast

Instructions. Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10×12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed.

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Instructions. Combine all ingredients in a large mixing bowl, stirring until well combined. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around. Start at the bottom of the tortilla (closest to you), and roll up tightly.

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Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings. Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours. Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

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Heat oven to 375 degrees F. Finely chop pepper and olives using Food Chopper. Place in Batter Bowl. Lightly sprinkle cornmeal on cutting board. Unroll dough into 8 rectangles, press to seal perforations. Spread 2 tablespoons bean dip onto rectangles using All-Purpose Spreader. Top with 2 tablespoons cheese and vegetable mixture.