The Easiest Dill Pickle Roll-Ups (Pinwheel Recipe)
These super tasty dill pickle roll-ups always go fast in our household and have become a staple at every get-together, from holidays to birthdays, graduations, and more. Requiring only 4 ingredients and taking just 5 minutes to put together, these roll-ups are the perfect quick and yummy appetizer for when you're short on time and want to make something everyone (and I mean everyone) will love.
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Servings: 28 dill pickle roll-ups
Ingredients
- 2 Old El Paso Restaurant Style Grande flour tortillas (approx. 11.5"-12" in diameter)
- Approx. 8 oz Philadelphia Chive & Onion Cream Cheese Spread
- 14 thin-cut slices Genoa salami (or deli meat of choice—see Note 1 below)
- 10 petite dill pickles (I love Milwaukee's Petite Dill Pickles.)
Instructions
- Spread half of the chive and onion cream cheese (approx. 4 oz) on one tortilla.
- Place a layer of thinly-sliced salami (or other deli meat of choice) to cover the cream cheese.
- Line up 5 petite dill pickles about 1/4 of the way into the tortilla. Cut off the rounded edge of the tortilla. Add a little bit of extra cream cheese to both ends of the tortilla (to secure the parts where you start and end rolling).
- Roll up the tortilla! Cut off the ends that lack filling, and then cut the rest of the log into small discs. I cut the roll-ups so each one is about ½ - ¾ inch wide, and I get about 14 out of each tortilla.
- Repeat the same steps for the second tortilla. Serve the roll-ups right away, or store them in the fridge until ready to eat. (See Note 2 below)
Notes from the Happy To Be Here Kitchen
Note 1. Other ingredient options. Instead of genoa salami, you can also make these roll-ups using ham or any other deli meat you prefer. I would suggest using very thin slices of whichever meat you choose. Or, of course, you can skip the meat altogether.
Also, if you're looking to spice these pinwheels up a bit, you can mix some jalapeno cream cheese in with the chive and onion cheese.
Note 2. Fresh Roll-Ups. If possible, I recommend making these roll-ups the same day as you are going to serve them. The tortillas tend to become a little bit soggy/mushy when stored in the fridge overnight. I think these are at their best when they are fresh. Since the roll-ups don't take long to put together, I always make them the same day.
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