Pinwheel Appetizers Recipe
Ingredients
3 cups cooked wild rice
1 package (8 ounces) nonfat pasteurized process cream cheese product
1/3 cup grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon Dijon style mustard
1/2 teaspoon garlic powder
2 to 3 drops hot pepper sauce (optional)
3 (12 inch) flour tortillas
2 1/2 ounces wafer thin sliced corned beef
9 fresh spinach leaves
Directions
Combine wild rice, cream cheese, Parmesan cheese, parsley, mustard, garlic powder and hot pepper sauce in large bowl; blend well.
Spread evenly over each tortilla, leaving 1/2 inch border around edge.
Place single layer of corned beef over rice mixture.
Top with layer of spinach.
Moisten edges with water.
Roll tortillas up tightly.
Press to seal.
Wrap tightly in plastic wrap and refrigerate several hours or overnight.
Spread evenly over each tortilla, leaving 1/2 inch border around edge.
Place single layer of corned beef over rice mixture.
Top with layer of spinach.
Moisten edges with water.
Roll tortillas up tightly.
Press to seal.
Wrap tightly in plastic wrap and refrigerate several hours or overnight.
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