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Best Easy Ham and Cheese Pinwheel Sandwiches Recipe

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These ham and cheese pinwheel sandwiches are the ultimate last-minute party appetizer. Made with a creamy, seasoned cream cheese base, deli ham, and provolone rolled in flour tortillas, they come together in minutes and always disappear first.

Ingredients

Scale
  • 8 ounces cream cheese, softened to room temperature
  • 2 tablespoons milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of salt (about 1/8 teaspoon)
  • 8 large flour tortillas (burrito-sized, about 10 inches)
  • 1 pound thinly sliced deli ham
  • 8 slices provolone cheese
  • Optional: 1/4 cup chopped fresh parsley or chives

Instructions

  1. Make the cream cheese base: In a large mixing bowl, combine the softened cream cheese, milk, garlic powder, onion powder, black pepper, and salt. Beat with a hand mixer on medium speed until smooth and fluffy—about 2 minutes. If too stiff, add another tablespoon of milk; if too runny, let it sit for a few minutes to firm up.
  2. Prepare your workspace: Lay a large piece of plastic wrap on your counter or cutting board. Place one tortilla on top.
  3. Spread the cream cheese mixture: Using a rubber spatula, spread about 2 tablespoons of the cream cheese mixture evenly over the entire surface of the tortilla, going all the way to the edges.
  4. Layer the ham: Place 2 to 3 slices of ham over the cream cheese, overlapping slightly to cover the entire tortilla in an even layer.
  5. Add the cheese: Place one slice of provolone over the ham. If square, center it and let corners fold naturally when rolling.
  6. Roll it up tight: Starting at one edge, roll the tortilla as tightly as possible without tearing. Use fingers to keep filling tucked in. Place seam-side down on the plastic wrap and gently squeeze along the length to compact.
  7. Wrap and chill: Wrap the rolled tortilla tightly in plastic wrap, twisting the ends like a candy wrapper. Repeat with remaining tortillas. Refrigerate for at least 1 hour, preferably overnight.
  8. Slice and serve: When ready to serve, unwrap each roll and place on a cutting board. Using a sharp serrated knife, slice into 1-inch pinwheels using a gentle sawing motion. Arrange on a platter and serve immediately.

Notes

Cream cheese must be softened to room temperature to avoid tearing tortillas. Chilling the rolls for at least 1 hour (preferably overnight) is essential for clean slicing. Use a serrated knife with a sawing motion for best results. Keep a damp paper towel to wipe the knife between cuts. The wrapped logs can be refrigerated for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: ham and cheese pinwheels, easy appetizer, party food, last-minute appetizer, pinwheel sandwiches, cream cheese pinwheels

Find it online: https://ovenmila.com/best-easy-ham-and-cheese-pinwheel-sandwiches-recipe/