These cranberry pinwheels are a great hors-d’oeuvre to serve year round, but they are especially perfect for the holidays. The dried red cranberries and the green scallions make them look really festive. Plus the sweet/savory combination of the cranberries, feta cheese and green onion make them particularly tasty. They can actually be made 1 day ahead of serving them.
You will need the following ingredients:
- 1-8 ounces carton of whipped cream cheese
- 1 cup (8 ounces) crumbled feta cheese
- ¼ cup chopped green onion
- 6 ounces of dried cranberries
- 4-10 inch flour tortillas
There are many different brands of feta cheese. Some are saltier than others. You may have to try a few different brands until you find one that suits your taste! (Feta cheese is the one that is always served on a Greek Salad. I have used it on my Cold Mediterranean Plate.)
Tortillas are a Mexican, round, flat, unleavened, bread made of either corn or flour. For this recipe be sure to buy the flour tortillas. They can be found in the refrigerator section of the grocery store.
The green onions need to be washed. Then cut off the hairy end.
The white part has a stronger onion flavor than the green part. For this recipe I use the whole thing. Cut the green onions into thirds and line them up.
Now dice them into about 1/8 inch slices.
Put the crumbled feta cheese into a large mixing bowl.
Now add the whipped cream cheese.
And the chopped scallions.
Now all the cranberries.
Mix everything together.
Spread the mixture onto a dinner plate. Divide the mixture into four equal size piles. This way you know you have divided the filling equally and each Cranberry Roll-up will have the same amount of filling.
Using a knife spread ¼ of the mixture onto a 10 inch tortilla. If the filling is difficult to spread, dip your knife into water then try spreading the filling. (You can use the leftover flour tortillas to make Quesadillas!)
It is not necessary to spread the filling right to the very side edges. Those edges will get trimmed away later anyways in order to make perfect rounds.
Tightly roll up the tortilla.
Wrap each tortilla in plastic wrap and chill in the refrigerator for at least one hour. (Or you can make them a day in advance.)
Slice off the ends about 1 inch on each side. (These are the bits that you sample!) Now cut each roll into about 10 slices. (If you cut them too thin they will fall apart.)
Arrange the slices on a serving dish and garnish (decorate) with fresh parsley or leftover green onion. Enjoy!
Source: Taste of Home
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