Cranberry Walnut Pinwheels
Ingredients
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1 package (8 ounces) cream cheese, softened
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4 ounces crumbled goat cheese
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2 tablespoons honey
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1-1/2 cups dried cranberries, roughly chopped
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1 tablespoon minced fresh rosemary leaves
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2/3 cup finely chopped California walnuts
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3 10-inch flour tortillas
PREPARATION
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Combine cream cheese, goat cheese and honey in a medium bowl; stir until smooth.
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Stir in dried cranberries, fresh minced rosemary and walnuts until well combined.
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Lay a flour tortilla out on a flat surface. Spread a third of the cream cheese mixture over the tortilla, leaving about 1/2 inch on one edge.
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Gently roll the tortilla up as tightly as you can toward the empty edge of the tortilla.
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Wrap tightly with plastic wrap and store in the refrigerator for at least one hour or up to 24 hours. Repeat with the other two tortillas.
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Remove the rolled pinwheel log from the refrigerator. Using a sharp serrated knife, slice into 1-inch pinwheels and arrange on a serving plate.
NUTRITION
- Calories: 310 cal
- Total Fat: 17 g
- Saturated Fat: 7 g
- Polyunsaturated Fat: 4 g
- Monounsaturated Fat: 3 g
- Cholesterol: 28 mg
- Sodium: 314 mg
- Carbohydrates: 36 g
- Dietary Fiber: 2 g
- Total Sugars: 22 g
- Added Sugars: 3 g
- Protein: 6 g
- Vitamin D: 0 mcg
- Calcium: 49 mg
- Iron: 1 mg
- Potassium: 83 mg