Tortilla, Prosciutto, and Sun Dried Tomato Pinwheels

Appealing to the eye as well as the palate, these pinwheels are an upgrade in flavors from the traditional.


48 pinwheels


1 package of six 10-inch Spinach with Garlic and Pesto Baja Wraps (any spinach tortillas would do) 2 8oz. packages cream cheese, softened ¼ cup sun dried tomato pesto (Classico or Davinci) 1 pound thinly slice prosciutto ½ cup pitted Kalamata olives 2 whole roasted red peppers, drained ¼ cup artichoke hearts, drained

Nutritional information

No nutrition information available


Put both packages of cream cheese in mixing bowl, and add sun dried tomato pesto and mix thoroughly, then set aside. In food processor, add kalamata olives, roasted red peppers, and artichoke hearts, and mince to make a tapenade, and set aside. Divide the sun dried tomato cream cheese and spread it on each tortilla evenly. Layer the cream cheese with 3 slices of prosciutto, then top with 2 tablespoons of the tapenade and spread evenly over prosciutto. Roll each tortilla tightly, cover and refrigerate for at least an hour or overnight. Cut off ends and discard, then cut rolls into 8 even slices. Lay pinwheels flat on serving dish. *Panera Bread Company makes a sun dried tomato cream cheese that would be fine if you don't want to make your own.