You know how cream cheese pinwheels start getting a little mushy after a day or two. I came up with a hack for that. Jenny made a bunch for the holidays at work last week. The leftovers went in our fridge for a couple of days and started getting too soft.
So I heated up a pan full of olive oil and tossed them in for a minute, making sure every angle got buried in hot grease. With all of that warm cream cheese inside and the crispy, flakey outside, they were like holiday Rangoon.
I would suggest using an oil that has a higher scorching temperature, like peanut oil. You’ll be able to crisp them quicker and better.
And just in case you’ve never made pinwheels to begin with, here’s the recipe.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can (4-1/4 ounces) chopped ripe olives
- 1 can (4 ounces) chopped green chiles, well drained
- 1/2 cup chopped green onions
- Garlic powder to taste
- Seasoned salt to taste
- 5 flour tortillas (10 inches)
- Salsa, optional
Directions
- 1. Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings.
- 2. Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours.
- 3. Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.