Salmon-Spinach Pinwheels
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Updated Dec 3, 2010
Enjoy these pinwheels made using salmon and spinach – perfect for appetizer.
Salmon-Spinach Pinwheels
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- Prep Time 15 min
- Total 2 hr 15 min
- Servings 24
- Ingredients 6
Ingredients
- 1 package (8 ounces) reduced-fat cream cheese (Neufchâtel), softened
- 1 tablespoon chopped fresh or 1 teaspoon dried dill weed
- 4 whole wheat flour tortillas (6 inches in diameter)
- 1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
- 12 to 16 leaves fresh spinach
- 16 strips red bell pepper, about 5x1/4 inch
Instructions
-
Step1Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
-
Step2Roll up tortillas tightly, spreading with additional cream cheese mixture to seal roll. Wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
-
Step3To serve, cut tortilla rolls into 1-inch pieces. Place cut side up on serving platter.
Nutrition
65
Calories
3g
Total Fat
3g
Protein
7g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 65
- Total Fat
- 3g
- Saturated Fat
- 2g
- Cholesterol
- 10mg
- Sodium
- 130mg
- Total Carbohydrate
- 7g
- Dietary Fiber
- 1g
- Protein
- 3g
% Daily Value*:
Exchanges:
Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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