2 of the BEST Pinwheel Recipes
  • Alaina Hinkle

2 of the BEST Pinwheel Recipes

Updated: Mar 13

I really am obsessed with these two recipes. My sister's baby shower was this past weekend & I made both of these variations & let me just tell you--- this is the top of your list for making for the next get together with ANYONE and/or making for lunches this week! My mom told me she could eat the turkey bacon pesto one all day long & my dad LITERALLY no joke.... and yes let me add in the glare I gave him.... ate the Salami Roast beef Jalapeño one off the tray before the guests EVEN got there ( lol if you know my dad that is not a shocker... but still!!) So save this post, flag it on instagram, pin it-- because these two are packed full of FLAVOR & simple easy dressings you make yourself to eliminate all the access sugars & additives in store bought ones. They use two of my all time favorite HGHF, so get ready for an obsession to occur :) I made one DF & then the other ones dairy-- so best of both worlds for all my favorite DF & Dairy lover people.


Ingredients:

Makes 25 pinwheels of each


Dairy Free Turkey Bacon Pesto Pinwheel:

2 extra large tortilla wraps-- I used these I am linking here, just make sure they are the biggest ones

1/3 pound of Boars Head Maple Glazed Turkey ( or one you prefer!)

6-8 cooked slices of Black Forest Bacon ( or the on you prefer!)

1 1/2 cup sliced cherry tomatoes


Basil Pesto:

1 cup freshly chopped basil

3 tbsp raw cashews

½ cup light olive oil

1 clove garlic

2 tbsp lemon juice

½ tsp salt + fresh pepper to taste

Directions:

In a food processor combine all ingredients above under basil pesto. Make sure you cut the garlic clove in a couple pieces, then process until creamy! Should take about 3 minutes. Then refrigerate until you are ready to make them. I also recommend making these sauces at least an hour a head, that way they can meld. I like to make them the day ahead & then they are all ready to go.

Salami Roastbeef Jalapeno:

2 extra large tortilla wraps-- I used these I am linking here, just make sure they are the biggest ones

1/3 pound Boars Head Hard Salami ( or one you prefer!)

1/3 pound Boars Head Roast beef (or one you prefer!)

4 oz Organic Valley spreadable cream cheese ( makes it SO much easier to spread on tortillas)

2 jalapeños deseeded & chopped into small pieces about the size of your pinky nail

1 head of romaine chopped in fine pieces as seen in picture


1000 Island Dressing-

2/3 cup mayo

1/2 cup greek yogurt

1/3 cup ketchup

2/3 cup DILL pickle relish

1 tsp Worcester Sauce

2 tsp hot sauce ( I like Primal )

1/2 tsp honey

`1/4 tsp salt

Directions:

In a medium mixing bowl, whisk all the ingredients above under 1000 island dressing & refrigerate for at least an hour before using. My mom says this is her favorite 1000 :)



Directions:


Dairy Free Turkey Bacon Pesto:

1. Lay out each of the large tortillas, spread half of the pesto made above on one & the second half on the second tortilla.


2. Then split the 1/3 pound turkey, half on one of the tortillas, half on the other. Lay out the slices flat, so that they lay almost covering each inch over the basil pesto. Then lay half the sliced cherry tomatoes on top of the turkey, spreading them out evenly. As seen below.


3. Then break apart 3 or 4 pieces of the cooked bacon, and sprinkle on top of the turkey, like the tomatoes.


4. Then start with the edge closest to you to start rolling up your pin wheel! Make sure that you roll it extremely tight to insure the layers. I like to squeeze the roll once I'm in the middle of rolling it, to make sure it is holding well. Then cut into 1 inch rounds! There should be about 12-13 rounds a roll.

Salami Roast Beef Jalapeño:

1. Lay out each of the tortillas, spread 2 oz of the cream cheese on each tortilla for an even layer. Make sure it reaches to the edges of the tortilla.


2. Sprinkle the jalapeños on to the cream cheese, half on one tortilla, half on the other. Then take the 1/3 hard salami & put half on one tortilla, half on the other. With each slice press down so that it sticks to the cream cheese over the jalapeños. Then take 2-4 tbsp of the 1000 island dressing & spread it over the salami layer.


3. Then take the 1/3 roast beef & put half on one tortilla, half on the other. With each slice press down so that it sticks to the 1000. Then sprinkle with the shredded lettuce.


4. Then start with the edge closest to you to start rollup your pin wheel! Make sure that you rill it extremely tight to insure the layers. I like to squeeze the roll once in the middle of rolling it, to make sure it is holding well. Then cut into 1 inch rounds! There should be about 12-13 rounds a roll.


Cannot wait to see you guys make these for parties & lunch! Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making!




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