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Smoked Salmon Pinwheels

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By Betty Crocker Kitchens
Updated May 17, 2005
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You need only 10 minutes to throw together these elegant party appetizers.

Smoked Salmon Pinwheels

  • Prep Time 10 min
  • Total 2 hr 10 min
  • Servings 24
  • Ingredients 6
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Ingredients

  • 1 package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened
  • 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
  • 4 flour tortillas (8 to 10 inches in diameter)
  • 1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
  • 16 spinach leaves
  • 16 strips (about 5x1/4 inch) red bell pepper

Instructions

  • Step 
    1
    Mix 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.
  • Step 
    2
    Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
  • Step 
    3
    To serve, cut into 1-inch pieces. Place cut side up on serving platter.

Nutrition

70 Calories
4 g Total Fat
3 g Protein
7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
130 mg
Potassium
70 mg
Total Carbohydrate
7 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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