Pimento Cheese Pinwheels

  • For the pimento cheese:
  • 8 ounces cream cheese, softened
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon red wine vinegar
  • ½ teaspoon Louisiana-style hot sauce (like Crystal's)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 cup shredded white cheddar cheese
  • 1 cup shredded sharp cheddar cheese
  • 4 ounces pimentos, drained
  • 3 tablespoons finely chopped green onions
  • For the pinwheels:
  • flour tortillas
  • deli ham
  • spinach leaves or other dark leafy greens
  1. To make pimento cheese spread: In a large mixing bowl, blend together the cream cheese, mayonnaise, Dijon, red wine vinegar, hot sauce, onion powder, garlic powder, paprika, and cayenne pepper.
  2. Stir in the shredded white cheddar, sharp cheddar, pimentos, and the green onions until evenly incorporated throughout.
  3. Store the pimento cheese in an airtight container in the refrigerator for up to one week.
  4. To make pinwheels: Spread 2 tablespoons of pimento cheese over the surface of a tortilla. Cover with a thin layer of deli ham and a layer of greens. Roll the tortilla from one end to the other, securing with a bit of extra pimento cheese. Slice into pinwheels.
Author: Shaina Olmanson
Prep time: 10 mins
Total time: 10 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/pimento-cheese-pinwheels-keep-school-lunch-cold-with-packit