Horseradish Roast Beef and Cream Cheese Pinwheels
Creamy horseradish-mustard spread layered with spinach, deli roast beef, and American cheese on flour tortillas, rolled tight and sliced into pinwheels. A make-ahead appetizer with tangy, savory flavors and satisfying texture from the crisp cheese strips.
Ingredients
- 8 ounce cream cheese, softened
- 1 tablespoon prepared horseradish
- 1 to 2 tablespoon, Dijon mustard
- 4 flour tortillas, 8-inch
- 32 fresh spinach leaves, stems removed
- 4 1-ounce slices deli Italian roast beef or roast beef
- 4 3/4-ounce slices Land O Lakes Deli American cheese, cut into 6 strips each
Instructions
- 1
Combine cream cheese, horseradish and mustard in a bowl and beat at medium speed until smooth
- 2
Spread about 1/4 cup cream cheese mixture evenly onto each tortilla
- 3
Arrange 8 spinach leaves over cream cheese mixture
- 4
Place 1 slice roast beef over spinach and top with about 6 strips cheese
- 5
Roll each tortilla up tightly and wrap with plastic food wrap
- 6
Refrigerate at least 2 hours or overnight
- 7
Cut each tortilla into 1-inch slices and discard ends if desired
Tips
Ensure tortillas are pliable before spreading to prevent cracking
Cut with a sharp, serrated knife dipped in water for clean pinwheel edges
Wrap individually in plastic wrap for easy portioning and transport
Good to Know
Refrigerate in airtight container up to 2 days; freeze wrapped pinwheels up to 2 weeks.
Prepare rolls through wrapping step up to 24 hours ahead. Slice just before serving to prevent drying.
Arrange sliced pinwheels on a platter. Serve cold or at room temperature with extra horseradish cream or mustard for dipping.
Common Mistakes
Overfill tortillas to avoid tears during rolling and filling leakage when slicing
Skip spreading to edges to prevent filling from oozing out when cut
Refrigerate fewer than 2 hours to avoid unwrapped rolls falling apart when sliced
Substitutions
Dairy-Free Swaps
General Alternatives
milder, smokier