ThisReuben Tortilla Pinwheels Recipe isperfect if you are wanting St. Patrick’s Day party food, or if you just love all the flavors in a Reuben sandwich.
This post contains some affiliate links for your convenience. We receive a commission if purchases are made through our links to retailers.Click here to read our full disclosure policy.You may be familiar with Sara Moulton from Food Network and other television appearance, as well as her cookbooks. I’ve been watching her for years, soI was quite excited to learn about her newest cookbook, “Everyday Family Dinners“. It’sa cookbookmeant for a home cook like me and you — peoplewho want great family-friendly meals.My Reuben Pinwheelsrecipe inspired by one ofSara Moulton’s recipes.WhenI was cruising around Sara’s website, I came across her Reuben Pizza. When thinking about how to make this into a party appetizer, I thought how great theseReuben Sandwich flavors would be rolled up into a tortilla pinwheel recipe.While I worked on this recipe, my oldest son came into the kitchen. I’m not really paying attention to what he’s doing, but the next thing I know he’s spitting out whatever was in his mouth into his hand and asking ” WHAT IS THAT????”. See, apparently, my son thought the well-drained sauerkraut was the same as the bowl of shredded Swiss cheese I had on the counter. He grabbed a BIG pinch of sauerkraut and popped it in his mouth expecting cheesy goodness. I laughed so hard. I wonder if that will keep him from grabbing the cheese that I’m grating? Probably not.As with all of the pinwheels I make, there is usually some sort of spread that is applied to the tortilla or wrap. ForReuben Tortilla Pinwheels, I missed up a mixture of cream cheese, Russian dressing, and sauerkraut.This mixture is spread onto a tortilla, then it’s topped with shredded swiss cheese. If you only have access to sliced swiss cheese, that will work great too.Next, the swiss cheese is topped with thinly sliced corned beef.Starting at one edge of the tortilla, begin rolling up the tortilla as tightly as possible without shifting the toppings. Repeat the process with the remaining ingredients. Place all of your rolled up tortillas in the refrigerator, covered, for at least 1 hour. If you are making these in advance of a party, you can leave them in the refrigerator long — making them the day ahead works out great.After chilling in the refrigerator, remove them and slice into rounds. They can be served laying down on a plate or platter or you can stand them up and insert a toothpick into the tortilla the way we have shown.Ingredients Needed for Reuben Tortilla Pinwheels:Cream Cheese (8oz)Russian Salad Dressing (1/2 cup)Sauerkraut (1/4 cup)Swiss Cheese (8oz – Shredded)Corned Beef Deli Meat (12oz – Thinly Sliced)Flour Tortillas – (8 – 9 inch)Cooking Equipment needed for Reuben Tortilla Pinwheels:Rubber SpatulaPlastic ToothpicksKitchen KnifeServing PlateHere’s the complete recipe, ready for youto print. If you like this recipe, we’d love for you to share with your friends and family on Facebook or for you to pin it to Pinterest.Print
ThisReuben Tortilla Pinwheels Recipe isperfect if you are wanting St. Patrick’s Day party food, or if you just love all the flavors in a Reuben sandwich.
Mix together cream cheese and Russian dressing until smooth and creamy. Mix in sauerkraut. Spread one side of a tortilla with cream cheese mixture, almost all the way to the edges. Sprinkle with about 1 oz of cheese. Lay a few slices of corned beef on top of the cheese. Roll up tortilla tightly. Repeat with remaining ingredients, laying rolled tortillas on a plate. Cover and refrigerate for at least 1 hour. Remove from refrigerator and slice into rounds and serve.
Category:Appetizer
Cuisine:American
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Before finishing the roll-up, place a small dollop of your chosen spread on the edge of the wrap. This helps the tortilla stick to itself so the pinwheel stays rolled. If you're struggling to make this work, you can use toothpicks to secure the pinwheels; just make sure you remove the toothpicks before eating them!
Unwrap the rolled tortillas, and cut them into 1/2- to 3/4-in.slices using a serrated knife. If desired, serve with salsa or another dipping sauce of your choice. Editor's Tip: Using a serrated knife is the secret trick to slicing pinwheels without flattening their round shape.
As you tuck the filling in, continue rolling the wrap from the bottom until you reach the end. Just before you completely wrap it, add a bit of sauce onto the tortilla wrap to act as a sealant for the wrap.Press down on the wrap and hold it in place to help it keep the shape.
Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours. Unwrap and slice each tortilla into 1-inch segments/pinwheels.
If pinwheels aren't rolled tightly or the filling is too bulky, they may not hold their shape. Solution: Use toothpicks to secure the tortilla after rolling. Prevention: Do not overfill the tortillas, and ensure there is enough cream cheese to hold the ingredients together.
Pinwheel sandwiches are a perfect party food. Because they look great as a finger food, you should put some effort into the way you present them on a platter. The most common way to do this is to ring them around the perimeter of the platter, working your way in as you fill the tray.
You can make these the day before you're ready to serve them and keep them wrapped, whole, in the fridge for at least 4 hours or up to 24. Just before serving, slice each tortilla pinwheel in 1/2- to 3/4-inch rounds and arrange on serving plate. The tortillas will become dry if sliced too far in advance.
Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
Before piling on the toppings, create a barrier with spreads like mayonnaise, mustard, or pesto. This creates a moisture-resistant layer that prevents the bread from becoming soggy, thereby enhancing the grip on the fillings.
It is possible that the four blade pinwheel is the best at producing energy, because its blades have the biggest surface area. Since this number of blades on pinwheels produces the most energy, they may be a very efficient way to make energy using wind turbines.
Wrap each sandwich individually in plastic wrap or foil. This prevents the fillings from leaking moisture into the bread. If making pinwheel wraps, wrap the assembled pinwheel tightly in plastic wrap before refrigerating. Place wraps in a sealed container or bag.
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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