Summer Asparagus Roll-Ups

Sorce	xparty
Ingridients
Instructions	Trim asparagus tips to 4 to 5-inch lengths, reserving remainder of stalk for another use. In boiling salted water, cook asparagus until tender, 4 to 7 minutes. Rinse under cold water. Cut peppers into 1/2-inch wide strips. Rinse and dry asparagus tips and pepper strips thoroughly. Mix herb cheese spread and sun-dried tomatoes together. Spread each tortilla with approximately 1 tablespoon herb cheese spread. Cut tortillas into strips 1 to 1 1/2-inches wide. Place one asparagus tip and one pepper strip together at one end of a tortilla strip and tightly roll-up in spiral fashion. Repeat with remaining asparagus and peppers. Refrigerate covered until serving time. May be prepared up to one day ahead.

Spinach-Filled Ham Pinwheels

Sorce	Ciro
Ingridients
Instructions	In medium bowl stir together sour cream, Parmesan cheese, pepper and cayenne. Stir in spinach and water chestnuts. Spread about 2 tablespoons filling on each ham slice. Roll up jelly roll fashion; wrap each roll in plastic wrap, refrigerate 1 to 2 hours. To serve, slice each roll crosswise into 5 pinwheels. Serve with toothpicks.

Tortilla Roll-Ups

Sorce	Q. Uillz
Ingridients
Instructions	Place cream cheese and butter in a bowl and beat well. Add mixed herbs. Spread mixture evenly over tortillas. Place ham and chopped olives on top of spread mixture. Sprinkle with chopped green onions. Starting at the edge of the tortilla, slowly and tightly roll the tortilla up. Cut into 1-inch slices. Cover until ready to serve.

Sushi-Style Roll-Ups

Sorce	pcpkel
Ingridients
Instructions	In medium bowl, combine cooked rice and vinegar, mix well. Cover, refrigerate 30 minutes or until cold. In small bowl, combine cream cheese and horseradish, mix well. Place each tortilla on 12-inch square of plastic wrap. Spread about 2 tablespoons cream cheese mixture over each tortilla, spreading to edges. Spoon about 1/3 cup cold rice mixture across center of each tortilla, press firmly into strip about 2-inches wide. Quarter cucumber lengthwise. Reserve 3 sections for another use. Remove seeds from cucumber quarter, cut into 3 thin lengthwise strips. Press 1 strip into center of each rice strip. Cut roasted pepper into thin strips. Place next to cucumber to form long red stripe. On each tortilla, mound another 1/3 cup rice mixture over cucumber and roasted pepper. With wet hands, form rice into firm rolls, completely covering cucumber and roasted pepper. Beginning at bottom edge, roll each tortilla firmly around rice. Wrap each roll securely in plastic wrap. Refrigerate 4 hours or until well chilled. To serve, trim uneven ends, cut each roll into eight 3/4-inch-thick slices.

Holiday Chicken Pinwheels

Sorce	misouza
Ingridients
Instructions	Preheat oven to 350°F. Place chicken breast halves between sheets of waxed paper. Lightly pound each breast until about 1/4 inch thick; set aside. In a medium bowl, combine cream cheese, sun-dried tomatoes, garlic, basil, capers, salt and pepper. Spread a generous tablespoon of cream cheese mixture on each chicken breast. Beginning at the long edge, roll up each piece of chicken similar to a jelly roll. Secure each breast with a wooden toothpick. Lightly coat chicken rolls with olive oil; sprinkle with paprika. Place chicken seam-side-down into shallow baking dish. Bake 25 minutes; do not overcook. Cool, wrap and refrigerate until needed. At serving time, cut each chicken roll into 1/2 inch slices. Cut 2 1/2 inch circles from each bread slice; spread each bread circle with mustard. Top each piece of bread with a chicken pinwheel; garnish with parsley. Arrange on platter to serve.

Shamrock Broccoli Roll-ups

Sorce	joenest
Ingridients
Instructions	Slice the turkey or roast beef in half lengthwise. You should have about 40 2-inch wide strips depending on the size of your original slices. Lightly steam the broccoli florets until bright green but still crisp (about 2 minutes). Remove from heat and rinse in cool water to stop the cooking process. Mix the mayonnaise, horseradish, and mustard together in a small bowl. To assemble roll-ups, lay one strip of meat lengthwise and spread about 1 teaspoon of sauce in the middle. Place a broccoli floret in the center with the floret side facing the flat cut side of the meat. Wrap one end around floret and roll. Secure with a toothpick. Repeat until all ingredients are used. Arrange on a platter. The extra sauce can be used as a dip.

Pastel Pinwheels

Sorce	Durst
Ingridients
Instructions	Combine butter and 1 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs, milk and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour and baking powder. Beat until well mixed (1 to 2 minutes). Stir in decorator candies by hand. Cover; refrigerate until firm (at least 1 hour). Heat oven to 350°F. Roll out dough on lightly floured surface, one-fourth at a time (keeping remaining dough refrigerated), into 10-inch square. Cut into sixteen 2 1/2-inch squares. Place 2 inches apart onto ungreased cookie sheets. Place 1 pastel mint in center of each square. Make 1-inch cuts with scissors from the corners of the squares towards the centers. Fold every other point to the center atop the mint. Bake for 8 to 10 minutes or until edges begin to brown. Let stand 1 minute; remove from cookie sheets.

Chocolate Mint Pinwheels

Sorce	Submissionz
Ingridients
Instructions	Combine sugar, butter, egg, vanilla and peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Remove half of dough. Add cooled melted chocolate to remaining dough in bowl. Beat until well mixed. Add green food color to white dough; mix well. Shape each half into 4x5-inch rectangle; wrap in plastic food wrap. Refrigerate 1 hour. Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with green dough. Place green dough on top of chocolate dough. Gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours). Heat oven to 375°F. Cut rolls with sharp knife into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from cookie sheets; cool completely.

Chocolate Pinwheels

Sorce	kmbarton
Ingridients
Instructions	Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add cooled melted white baking bars. Continue beating until well mixed. Add flour, baking powder and salt. Continue beating until well mixed. Remove half of dough. To remaining dough in bowl add cooled melted chocolate. Beat until well mixed. Shape each half of dough into 6x3-inch rectangle. Wrap in plastic food wrap; refrigerate until firm (at least 1 hour). On lightly floured waxed paper roll out white dough to 15x7-inch rectangle. Repeat with chocolate dough. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. (For easier handling, roll can be cut in half.) Wrap roll in plastic food wrap; refrigerate until firm (at least 2 hours). Heat oven to 375°F. Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges begin to brown.

Orange Mocha Pinwheels

Sorce	the_dough
Ingridients
Instructions	Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat, scraping bowl often, until well mixed. Combine melted chocolate and espresso powder in small bowl. Add half of dough to chocolate mixture; beat until well mixed. Add orange peel to plain dough in bowl; beat until well mixed. Shape each half into 4x5-inch rectangle; wrap in plastic food wrap. Refrigerate 2 hours. Roll out chocolate dough between two sheets of lightly floured waxed paper to 12x7-inch rectangle. Repeat with orange-flavored dough. Place orange-flavored dough on top of chocolate dough; gently press doughs together. Roll up, jelly-roll fashion, starting with 12-inch side. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours). Heat oven to 375°F. Cut rolls with sharp knife into 1/4-inch slices. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until set. Remove from cookie sheets; cool completely.