Corned Beef Pinwheels & Garden Veggie Pinwheels

On the message board I frequent, there is a girl who has a food blog, The Novice Chef, which has the most amazing photos of her dishes. Recently she made pinwheels and they looked so tasty, I was craving them.


So for Ali's get together, Sage and I made two types. The ones he prepared were a variation of a corned beef, pickle and cream cheese appetizer he often makes. I found a recipe for a meatless one on allrecipes that had a lot of reviews and a high rating. When I went to put them together, the recipe seemed rather familiar and I realized it was actually a very similar recipe to the one on The Novice Chef. So I actually borrowed a little from both, and added carrot and took out the green onions. I mixed the veggies right into the cream cheese to make it easier on myself- so they weren't the most attractive but they were yummy. My only complaint was that the ranch dressing mix made them a little bit salty. I still got compliments on them, and at the end of the night, both kinds were gone.

Somehow, I forgot to take pictures of the Garden Veggie ones and the ones of the Corned Beef Pinwheels were horribly out of focus. In fact, all of the pictures from that night were really bad. Instead of getting better, I think I'm becoming a worse food photographer... but I'm going to blame it on the wine.

Corned Beef Pinwheels (makes about 24 pinwheels)

2 large flour tortillas

about 1/3 cup lite cream cheese

1/3-1/2 lb. Corned Beef, sliced thin

kosher dill pickles (amount will depend on size of pickles)

1. Spread a thin layer of cream cheese on each tortilla. Layer with corned beef slices, slightly over lapping so entire tortilla is covered.

2. Slice pickles into match sticks. Stager sections of pickles across corned beef, with slight spacing between pickles.

3. Carefully roll tortilla up, seam side down. Cover with plastic wrap and chill for a few hours.

4. Prior to serving, trim ends, and slice chilled rolls into 1/2 inch slices.

Garden Veggie Pinwheels (adapted from allrecipes.com and The Novice Chef)

2 large flour tortillas

1 block (8 oz.) reduced fat cream cheese, softened

1/4 cup 2% shredded sharp cheddar cheese

1/4 cup finely chopped carrot

1/4 cup finely chopped celery

2 tbsp black olives, diced

1/2 cup chopped red pepper

1 1/2 tbsp ranch dressing mix

1/4 tsp dried basil

1. Mix all ingredients other than tortillas until well blended. Spread 1/2 of mixture on each tortilla.

2. Carefully roll tortilla up, seam side down. Cover with plastic wrap and chill for a few hours.
3. Prior to serving, trim ends, and slice chilled rolls into 1/2 inch slices.