Turkey Breast Pinwheels

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Title: Turkey Breast Pinwheels
Categories: Sun-dried, Poultry, Appetizers
Yield: 1 servings

12 lg Flour tortillas
8 oz Pkg cream cheese; soft
1/2 c Butter or margarine; soft
1/4 ts Fresh lemon juice
1/4 ts Ground white pepper
Sprigs of fresh dill; or
Dill pickles; cut thin
-spears
1 lg Pk moist smoked salmon;
-thinly sliced

Mix together cream cheese, butter, pepper, and lemon
juice. (I do this in the food processor). Spread the
tortillas, one at a time, with this mixture. Lay the
smoked salmon slices, slightly overlapping, over the
cream cheese mixture, leaving one edge of the cream
cheese uncovered (this acts as the "glue" to hold the
tortilla together when rolled.) Lay fresh dill sprigs
or dill pickle spears down one edge; starting with
this edge, roll up tightly, "gluing" tortilla together
at the end with the uncovered edge of cream cheese.
Wrap tightly in plastic wrap and chill, at least one
hour or up to 24 hours. When ready to serve, unwrap
and slice about 1/2" thick on a slight diagonal.
TURKEY BREAST PINWHEELS WITH SUNDRIED TOMATO SPREAD
Same as above, except substitute very thinly sliced
turkey breast for the salmon, omit lemon juice from
cream cheese mixture and add 1/4 cup oil packed
sundried tomatoes, finely chopped; use watercress in
place of dill. You may have tortillas left over, use
the amount of spread for each which gives a uniform
covering with no tortilla showing through, but also
not to thick!! If you like capers, they are wonderful
added to the spread for the Salmon pinwheels. (wrv)

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