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| Smoked Salmon Pinwheels |
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
Directions
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.
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.
3 To serve, cut into 1-inch pieces. Place cut side up on serving platter.
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