I seem to have a love affair with each season. I eagerly anticipate the crisp air of Fall, the gray skies and holidays Winter brings, the kiss of warmth and blooming flowers of Spring.
And then there's Summer.
Ah, Summer...I love the feeling of the sun warming my skin, time at the pool, adventures with the kids, picnic lunches, the smell of tri-tip and other goodies wafting into the house as my husband tends to the grill, staving off the stifling heat with friends over a glass of Viognier (I've been dipping my toes into whites lately- something I never thought I'd say!). Honestly, as a general rule there's not much I don't love about Summer. The warmth and blue skies just make my soul sing.
One of my favorite things to serve when we find ourselves enjoying the Summer BBQ season with friends and family are pinwheels. They're always a hit, no matter how you fill them- plus they're super easy to make, feed a crowd, and provide something yummy to nibble on while catching up with friends before main dishes are served. When Mezzetta Peppers asked me to share a fun summer recipe with you pinwheels were totally a no brainer!
Mezzetta products are a staple in my fridge, right there in the door next to all of the frequently used condiments. I love the pop of Deli-Sliced Peperoncinis in a sandwich or wrap, jalapeños on nachos or in my Pumpkin Soup, and Deli-Sliced Roasted Red Bell Peppers in pretty much anything at all.
One of the things that makes pinwheels so great is that you can literally put anything in them- I started with a slightly spicy spread that I like to make, but you can start with pretty much any creamy base you like- mayo, ranch dressing, cream cheese, whatever works for you. The same goes for the meats, cheese, and veggies- mix things up with what you have in the fridge!
To get the most out of your pinwheels make sure that you thinly spread your sauce all the way to the edge of the tortilla- if you don't, the ends of your rolls won't be as loaded with good stuff as the center and you won't get as many pinwheels out of each roll as possible. Of course there's something to be said for having a few extra scraps to nibble on while you work. ;-)
After spreading the tortilla with sauce, top the tortilla with spinach leaves. Then come the tomato slices, onions, Deli-Sliced Peperoncinis, strips of Deli-Sliced Roasted Red Bell Peppers, muenster cheese, shaved turkey, and shaved ham. Remember to cover the entire surface of the tortilla! If you just put the filling in the middle as if you were preparing a wrap you will end up with an overstuffed middle and not enough on the ends of your roll. Just top the tortilla with a thin layer of each ingredient.
Next we roll!
Starting at the edge of the tortilla closest to you roll the tortilla up towards the other side. Continue with the rest of your tortillas, placing each on a tray as you go.
Now, if you're short on time you don't have to refrigerate these guys- but I'd recommend it. Refrigerating makes them easier to slice when you're ready to serve. That being said, I decided at the last minute to make these for lunch yesterday and they were just fine minus the chilling time.
I love the tangy, lightly spicy punch of Deli-Sliced Peperoncinis and the sweet, earthy flavor of Deli-Sliced Roasted Red Bell Peppers in these pinwheels- it's all the goodness of a sandwich on a summer picnic in pretty little bites that are absolutely perfect for sharing at your get together this season!
Weber® 3 Piece Tool Set (ARV $22.99) + 5 jars of Mezzetta Peppers + Summer Entertaining Kit (Cooler, Wooden Cutting Board, Apron, Towel, Beachball). Ten runner-ups will receive Weber® ORIGINAL KETTLE® 18” charcoal grill (ARV $79.00) + Weber® 3 Piece Tool Set (ARV $22.99) + 5 jars of Mezzetta Peppers + Summer Entertaining Kit (Cooler, Wooden Cutting Board, Apron, Towel, Beachball). You need to get in on that action!
Summer Picnic Pinwheels
10 (10 inch) Flour tortillas
1/3 C mayo
2 Tbsp sriracha
2 Tbsp prepared mustard
3 C spinach leaves
5 plum tomatoes, sliced very thinly
20 slices thinly sliced muenster cheese
1/2 lb turkey breast, shaved
1/2 lb ham, shaved
1. Mix together mayo, sriracha, and mustard in small bowl.
2. Spread a thin layer across entire surface of a tortilla. Top with spinach leaves, onion, tomato, cheese, turkey, ham, Mezzetta Deli-Sliced Roasted Red Bell Peppers, and Mezzetta Deli-Sliced Peperoncinis.
3. Starting at the edge closest to you, roll the tortilla up tightly. Place on tray. Repeat with remaining tortillas. Refrigerate for at least 30 minutes.
4. Prior to serving slice each tortilla into 5 or 6 equal pieces.
This is perfect for today...it is National Picnic Day!
ReplyDeleteI actually make these types of pinwheels for summer get togethers! I will have to add some roasted red peppers next time!
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