Smoked Beef Pinwheels

Everyone has probably had a classic pinwheel at least once in their life. The pinwheel appetizer is a thing of beauty, and I can honestly say that. Not only is it a simple hors d’oevure to create, but it is one that can be made well ahead of time, saving you a bit of time when your guests arrive. Pinwheels can be made with pretty much anything you might want to create one with, and that is another great thing. Pinwheels can be made with tortillas, or uncooked dough, and typically include cheese, meat, lettuce, and an array of other items that you want to put inside. For me, it was four simple ingredients. Four ingredients that just screamed flavor.

Pinwheel Appetizers with Smoked Beef and Cream Cheese

Ingredients:

  • 3 Small Flour Tortillas
  • 5 oz Chive and Onion Cream Cheese, room temperature
  • 6 Slices of Nueske’s Smoked Beef
  • 1/2 cup of Peppadew Peppers, chopped, patted dry
  • 1 cup Romaine Lettuce, finely chopped, patted dry
  • Plastic Wrap

You can already see how simple this is. Start by laying a tortilla on some plastic wrap. Make sure the plastic wrap is larger than your tortilla. Spread cream cheese evenly on the tortilla, making sure you cover the entire tortilla.

Next add two slices of the smoked beef. If you have never had Nueske’s smoked beef before, it is a must! Top the smoked beef with some of the chopped peppers, then top with the shredded lettuce.

Gently roll up the tortilla. Place in the center of the plastic wrap, and fold over the plastic wrap. Take the ends of your plastic wrap and begin rolling backwards toward you. Continue this until you have a super tight roll. Repeat with the remaining ingredients.

Ingredients for making pinwheel appetizer

Place these in the refrigerator for at least 30 minutes before unrolling.

When you are ready to serve, remove them from the refrigerator, unroll them from the plastic wrap, and cut into one inch slices.

The result is nothing but amazing. The subtle onion flavor from the cream cheese is balanced with the smokiness from the beef. Then there is the slight sweet and mild heat from the peppadew peppers, and the crunch from the lettuce. Let’s just say they are a perfect hors d’oevure! Hope you enjoy.  Now the question is, what is your favorite stuffing in a pinwheel?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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