Football Friday at Work and Tortilla Pinwheels

Today we are celebrating Superbowl weekend at work. Employees can dress in team jerseys (even if your favorite is not in the big game!) and of course there is a lot of "tailgating" going on!

On my floor, there is a variety of food already starting to line up on the tables. Someone made delicious looking sausage bread, there is hummus and pita, pizza, veggies and dip, a gorgeous salad, crackers, cheese and pepperoni, little meatballs, chicken wings and I made tortilla pinwheels. And it is only 8:15 AM!

I also saw some bagels, cream cheese and donuts!

For my pinwheels, I made one batch traditionally with cream cheese, sour cream and chopped chiles. The other batch I made as dessert pinwheels! I used Philadelphia Brand pineapple cream cheese in the tub and added 4-oz. of sour cream. Then I added a bit more drained crushed pineapple, some chopped maraschino cherries and chopped walnuts and about 3 TBSP of brown sugar. This all was spread on flour tortillas, rolled and chilled overnight. Oh gosh, these are really good!!

The recipe I use for the traditional pinwheels comes from Cooks.com:

TORTILLA PINWHEELS
FILLING:
8 oz. dairy sour cream1 pkg.

(8 oz.) cream cheese, softened

1 can (4 oz.) diced green chilies, well drained

1 can (4 oz.) chopped black olives, well drained

1 c. grated Cheddar cheese

1/2 c. chopped green onion
5 (10 inch) flour tortillas

(I ADDED SOME CHOPPED RED PIMENTO)

Salsa for dipping

Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.
Makes about 50 pinwheels.