3 pounds cream cheese
4 ounces parsley, minced
2 ounces basil, minced
1/2 ounce thyme, minced
1/2 ounce rosemary, finely minced
1 tablespoon minced garlic
6 ounces rehydrated dried tomatoes, minced
4 ounces pimiento, diced (well drained)
4 ounces black olives, coarsely chopped or thinly sliced (well drained)
10 12-inch flour tortillas
Servings: 50
1. Soften cream cheese to room temperature. Place in mixer bowl.
2. Add fresh herbs, garlic, tomatoes, pimento, and black olives to softened cream cheese. Mix until well blended.
3. Place tortillas on work surface. Smooth 6 oz cream cheese mixture over tortillas. Roll very tightly (as for a jelly roll) to create a pinwheel effect. Cover and refrigerate until well chilled, 4-6 hours.
4. Cut off ends of tortilla roll and discard. Portion remaining roll into 10 slices per roll.
Yield: 100 pinwheels
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature below 41°F.
4 ounces parsley, minced
2 ounces basil, minced
1/2 ounce thyme, minced
1/2 ounce rosemary, finely minced
1 tablespoon minced garlic
6 ounces rehydrated dried tomatoes, minced
4 ounces pimiento, diced (well drained)
4 ounces black olives, coarsely chopped or thinly sliced (well drained)
10 12-inch flour tortillas
Servings: 50
1. Soften cream cheese to room temperature. Place in mixer bowl.
2. Add fresh herbs, garlic, tomatoes, pimento, and black olives to softened cream cheese. Mix until well blended.
3. Place tortillas on work surface. Smooth 6 oz cream cheese mixture over tortillas. Roll very tightly (as for a jelly roll) to create a pinwheel effect. Cover and refrigerate until well chilled, 4-6 hours.
4. Cut off ends of tortilla roll and discard. Portion remaining roll into 10 slices per roll.
Yield: 100 pinwheels
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature below 41°F.
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