LOTS of Roll UPS for New Years Parties!

[Baking_Bud]

A FAST and economical way to serve a variety of appetizers to your guests! Enjoy!

Roast Beef Roll-ups

2 large flour tortillas
3/4 cup softened cream cheese
1 1/4 cup diced tomato
1 1/4 cup shredded lettuce, if desired
10 large slices of deli-sliced roast beef

Spread cream cheese over tortillas. Layer tortillas with roast beef (5 slices each). Sprinkle tomato and lettuce (if desired) down center of the tortillas. Roll up the tortillas with the start of the roll horizontal with the tomato/lettuce line. Slice and serve.

NOTE: Sliced pepperocinis if you like them, are great on this too!

[Baking_Bud]

Tasty Green Chiles Pinwheel Appetizers

16 Ounces cream cheese
1 1/4 Cups sour cream
2 Cans chopped green chiles -- (4 Ounce Each)
6 green onions -- finely chopped
1 Package shredded cheddar cheese
12 Large flour tortillas
Salsa

Combine all ingredients except tortillas and salsa. Spread mixture to edge of tortilla and roll tightly. Wrap in plastic and chill for several hours. Cut into 1 inch pieces and serve on a platter with some good salsa.

[Baking_Bud]

Turkey Club Tortilla Roll Ups

1/2 cup mayonnaise
4 ounces cream cheese -- softened
1/2 cup pepperoncini, chopped, -- drained
2 tablespoons fresh cilantro -- chopped
6 flour tortillas -- 7-8 inches
1/2 cup tomato -- chopped
1/2 pound cooked turkey -- sliced thin
6 lettuce leaves

In small bowl, combine mayonnaise and cream cheese; mix until smooth. Stir in pepperoncini, cilantro and bacon.
Warm tortillas according to package directions. Spread about 2 tablespoons mayonnaise mixture on each tortilla. Top each with 1 rounded tablespoon tomato, 1 slice turkey and 1 lettuce leaf. Roll up each tortilla tightly. Cut each roll into 8 pieces; secure each piece with thingytail toothpick.

[Baking_Bud]

Tuna or Salmon Tortilla Rolls

1 6 oz can tuna or salmon -- drained and flaked
1 8 oz pkg cream cheese, -- softened
4 tablespoons salsa
1 teaspoon dried cilantro
1/4 teaspoon ground cumin
5 large flour tortillas

Have tortillas at room temperature. In a small bowl, combine the rest of the ingredients, adding parsley if you wish. Spread fairly thinly and evenly on tortillas to within 1/8 inch of the edge. Roll up tortillas jelly roll fashion and wrap each separately in plastic wrap. Refrigerate overnight. When ready to serve, slice in 3/4 inch rounds and arrange on plate. Serve plain or with salsa on the side.

[Baking_Bud]

Shrimp & Artichoke Roll-Ups

8 ounces salad-style shrimp
1 - 14 oz. can artichoke hearts -drained, chopped
1 4 oz. can chopped ripe olives
1/2 teaspoon salt
2 - 3 oz. packages softened cream cheese
2 tablespoons seafood thingytail sauce
6 cilantro flour tortillas or
6 plain flour tortillas -- 10"

In medium bowl combine shrimp, artichokes, olives and salt; mix well. In small bowl combine cream cheese and seafood sauce; mix well. Spread about 2 tablespoons cream cheese mixture on each tortilla; top with about 1/2 cup shrimp mixture. Roll up tortilla, jelly-roll fashion. Wrap tightly in plastic food wrap. Refrigerate at least 1 hour. To serve, slice each roll into 6 (1-1/2-inch) pieces. Makes 36 appetizers.

[Baking_Bud]

Refried Bean Tortilla Rolls

5 large flour tortillas
1 16 oz can spicy refried beans
1 8 oz pkg cream cheese, -- softened
1 teaspoon cumin
1 tablespoon fresh lime juice
salsa to taste
6 large green onions, chopped, stems and all
1/2 pound shredded Monterey jack cheese

Have tortillas at room temperature. In a mixing bowl, combine cream cheese, refried beans, cumin and lime juice, making a thick paste. Spread fairly thinly and evenly on tortillas to within 1/8 inch of the edge. Roll up tortillas jelly roll fashion and wrap each separately in plastic wrap. Refrigerate overnight. When ready to serve, slice in 1- inch rounds and arrange on plate. Serve plain or with salsa on the side.

[Baking_Bud]

Salami Roll-Ups

6 ounces sliced dry salami
1 8 oz pkg cream cheese -- softened
4 large flour tortillas
1 large ripe avocado -- thinly sliced
1 large tomato -- finely chopped
1/2 head iceberg lettuce -- shredded

Spread flour tortillas to edges on one side with cream cheese. Arrange salami slices about 1/2 inch apart on top of cheese.

Press avacado and tomato into cream cheese around salami. Cover with a layer of shredded lettuce. Press down lightly.

Roll tightly into a log. Wrap with plastic wrap. Chill for several hours or overnight. When ready to serve, unwrap and slice in 1-inch slices. Makes about 36.

[Baking_Bud]

Pineapple 'n' Ham Sandwich Roll-Ups

6 corn or flour tortillas
1 8 oz pkg cream cheese with pineapple -- softened
1/4 cup chopped walnuts or pecans
1/8 teaspoon pumpkin pie spice or ground cinnamon
1 6 oz pkg thinly sliced ham -- (about 18)
lettuce leaves (6 to 12)

In small bowl, combine cream cheese, nuts and spice. Mix well. For each roll-up, briefly cook tortilla on both sides in nonstick skillet (about 1 minute). Do not brown. Cool slightly.

Spread about 1/6 of the cream cheese mixture over tortilla to within 1/2 inch of edge. Lay 3 thin slices of ham, overlapping across center of tortilla. Top with 1 or 2 lettuce leaves. Roll up and wrap in plastic wrap; refrigerate until ready to serve. Unwrap and slice just before serving.

[Baking_Bud]

Pastrami and Cheese Roll-ups

6 flour tortillas (7 inch)
8 ounces soft cream cheese
12 slices pastrami
6 medium kosher dill pickles--
halved lengthwise

To prepare each roll-up, spread 1 tortilla with about 2 tablespoons cresm cheese to within 1/2 inch of edge. Top
with 2 slices pastrami. Place 2 pickle halves on 1 side of tortilla. Roll up, jelly-roll fashion; secure with toothpick. Makes 6 roll-ups. To prepare in advance: Make roll-ups early in the day. Wrap individually in plastic wrap and refrigerate. For smaller snacks, cut into 1 inch pieces.

[Baking_Bud]

Party Pinwheels

16 Oz Cream Cheese -- softened
1 Pkg Ranch Salad Dressing -- milk recipe original
2 Green Onions -- minced
4 Flour Tortillas -- 12 inch
1/2 C Red Pepper -- diced
1/2 C Celery -- diced
1 Can Black Olives -- sliced, drained

Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients, then roll and wrap tightly. Chill 2 hours. Cut off roll ends. Cut rolls into 1 inch slices. Makes 3 dozen.

[Baking_Bud]

SPINACH ROLLS

2 packages Chopped spinach, Frozen-thawed-10 oz each
1 cup Sour cream
1 cup Mayonnaise
(i use best foods)
1 2 oz bacon bits
1 package Salad dressing mix
Ranch style
1/2 cup Green onions -- chopped
1/4 cup Waterchestnuts, canned -- chop
10 Flour tortillas -- 8 inches

Squeeze all moisture from spinach. Combine spinach, sour cream, mayo, bacon bits, dressing mix, onions and water chestnuts in a bowl and mix well. Spread evenly over tortillas and roll tightly. Chill overnight. Slice into 1 inch pieces. Makes about 6 doz.

[Baking_Bud]

Holiday Pinwheels

1/2 cup sour cream
1/2 cup finely shredded cheddar cheese
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped ripe olives
2 tablespoons canned chopped green chilies
1 tablespoon chopped fresh parsley
3 ounces cream cheese -- softened
3 flour tortillas (8-10") --spinach, tomato or plain

Mix all ingredients except tortillas. Spread cheese mixture evenly over tortillas; roll up tortillas. Wrap tortilla
rolls individually in plastic wrap. Refrigerate at least 3 hours but no longer than 24 hours. Cut into 1-inch slices.
About 30 appetizers.

[Baking_Bud]

Crab Tortilla Roll-ups

8 ounces cream cheese
8 ounces sour cream
4 ounces pimentos -- chopped fine
1 can chopped green chilies -- 4-oz.
1 cup shredded cheddar cheese
8 flour tortillas

--CRAB BASE--
1 pound crab meat
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped green onions
1/2 teaspoon minced garlic
1 teaspoon minced parsley
1/4 cup mayonnaise
1 teaspoon seafood seasoning

In a large bowl, mix all Crab Base ingredients; set aside. In a bowl, combine cream cheese, sour cream, pimentos,
chopped green chilies, Cheddar cheese and reserved Crab Base. Spread the mixture on flour tortillas. Roll up each tortilla and wrap in plastic wrap. Refrigerate several hours. Slice each tortilla into 6 to 8 slices. Makes approximately 50.

[Baking_Bud]

Cheesy Onion Roll-Ups

1 Cup (8 oz.) sour cream
8 Ounces Pkg. cream cheese -- softened
1/2 Cup Finely shredded cheddar -- cheese
3/4 Cup Sliced green onions
1 Tablespoon Lime juice
1 Tablespoon Minced seeded jalapeno -- pepper
10 Ounces Pkg. flour tortillas (6" -- size)

Combine the first six ingredients in a bowl; mix well. Spread on one side of tortillas and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1" pieces. Serve with picante sauce. Yields About 5 dozen.

[Baking_Bud]

Beefy Tortilla Rolls

1/4 cup Dijon mustard
3 ounces cream cheese -- softened
2 teaspoons prepared horseradish
2 teaspoons chopped cilantro or
2 teaspoons chopped parsley
2 flour tortillas - 10"
1 cup torn spinach leaves
6 ounces deli roast beef -thinly sliced
1 large sliced tomato
lettuce leaves

In small bowl, combine mustard, cream cheese, horseradish and cilantro. Spread each flour tortilla with half the mustard mixture. Top each with half the spinach leaves, roast beef and tomato slices. Roll up each tortilla
jelly-roll fashion. Wrap each roll in plastic wrap and chill at least 1 hour. (Tortilla rolls may be wrapped and frozen
at this point. To serve, thaw at room temperature for 1 hour before slicing.) To serve, cut each roll into 10 slices;
arrange on lettuce lined platter. Makes 20 rolls.

[Baking_Bud]

Deli Roast Beef Tortilla Pinwheels

1 8 oz pkg cream cheese
1/4 cup chopped pimiento-stuffed green olives
2 tablespoons prepared horseradish mustard
6 - 7 inch flour tortillas
12 slices (small) deli roast beef
6 green onions, tops included

Place unwrapped cream cheese on a paper plate. Microwave on high for 15 seconds or until softened. Combine cream cheese, olives and mustard in a small bowl; mix well. Spread about 2 tablespoons of the cream cheese mixture over each tortilla. Top each tortilla with 2 slices of beef, overlapping slightly. Place onion on one edge of tortilla, trimming onion to fit the diameter of the tortilla. Roll up tortilla jelly-roll fashion. Cut each roll in slices to serve. Makes 6 beef rolls.