Ah, ham pickle pinwheels—what a delightful little snack! They’re like those nostalgic childhood lunches where you traded sandwiches for something a bit more fun. Picture this:
the savory ham, the tangy pickles, all wrapped up in a soft tortilla. Perfect for gatherings—or just a Tuesday night when you need a little joy on your plate.
Steps
- In a medium bowl, combine the cream cheese, dry ranch seasoning, chopped dill pickles, and ham. Mix thoroughly until the ingredients are well blended and creamy, yielding about 4 cups of filling.
- Place the tortillas on a clean, dry surface. Spread ½ cup of the cream cheese mixture evenly over each tortilla, ensuring full coverage to the edges.
- Roll each tortilla tightly from one end to the other, creating a compact log shape. Use a sharp knife to slice the rolls into ¾-inch pieces.
- If serving immediately, arrange the pinwheel slices on a platter. If not, place the rolled tortillas in a baking dish, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- When ready to serve, remove from the refrigerator, unwrap, and cut into ¾-inch sections. Serve and enjoy promptly.
Ingredients
- 8 ounces cream cheese, at room temperature
- 1 1/2 packets of dry ranch seasoning mix
- 1 1/2 cups chopped dill pickles (approximately 5-6 pickles)
- Deli ham, chopped into small pieces (amount as desired)
- Flour tortillas (quantity as needed for the filling)
FAQ
- Can I prepare Ham and Pickle Pinwheels in advance?
- Yes, you can make them up to a day before serving. Assemble the pinwheels without cutting them, place seam-side down in a dish, cover with plastic wrap, and refrigerate. Cut into sections when ready to serve. Note that the texture might change if stored longer than 24 hours.
- What are some variations I can try with Ham and Pickle Pinwheels?
- You can customize the filling by adding ingredients like shredded cheese, chopped green onions, bell peppers, olives, or crispy bacon. Just be careful not to overfill to ensure the tortillas can still be rolled up tightly.
- How should I store leftover Ham and Pickle Pinwheels?
- To store leftovers, cover them and keep them in the refrigerator for up to 2-3 days. They are best consumed within a day or two. Avoid leaving them at room temperature for more than two hours when serving.
- How can I quickly bring cream cheese to room temperature for this recipe?
- If you forgot to take the cream cheese out of the fridge, place it (still in the foil) in a metal dish filled with hot water for 5-10 minutes. Alternatively, cut the cream cheese into smaller pieces to speed up the warming process.
- What kind of ham is best for Ham and Pickle Pinwheels?
- Deli ham is recommended, but you can also use leftover ham or lunch meat, chopped into small pieces.
Tips
- Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for easier mixing. If you forget to take it out of the fridge, submerge the foil-wrapped cream cheese in hot water for 5-10 minutes or cut it into small pieces to speed up the process.
- Make Ahead: Prepare the pinwheels up to 24 hours in advance for convenience. Store the rolled, uncut tortillas seam-side down in a baking dish, cover with plastic wrap, and refrigerate. When ready to serve, slice into pieces.
- Customizable Filling: Feel free to customize the filling by adding ingredients like shredded cheese, chopped green onions, bell peppers, olives, or crispy bacon. Be mindful not to overfill, as this can make rolling difficult.
- Storage Tips: Leftover pinwheels can be stored in the refrigerator for 2-3 days. They’re best consumed within a day or two, and avoid leaving them at room temperature for more than 2 hours when serving.
Equipment
- Mixing Bowl – A medium-sized bowl for mixing the ingredients.
- Sharp Knife – Essential for cutting the rolled tortillas into pinwheels.
- Plastic Wrap – For covering the pinwheels if you’re making them ahead of time.
