Sneaky Snake Pinwheels

  • Prep 20 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 16

Ingredients

2
squares (7 1/4x8 3/4 inch) flatbread (from 8-oz package)
1
package (3 oz) cream cheese, softened
Half a medium red bell pepper, chopped (about 1/4 cup)
4
leaves romaine lettuce
24
thin slices hard salami (about 4 1/2 oz)
Half a large pickle, cut lengthwise into 4 spears (from 32-oz jar kosher dill pickle halves)
2
small red bell pepper pieces, cut into snakelike tongues

Steps

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  • 1
    Spread each flatbread with half of the cream cheese to within 1 inch from edge of bread. Sprinkle each with 2 tablespoons chopped bell pepper.
  • 2
    Top each with 2 leaves romaine lettuce and 12 thin salami slices, leaving 1-inch border on both long sides of each. Place 2 pickle slices end to end lengthwise on each flatbread. Tightly roll up flatbread.
  • 3
    Wrap flatbread rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. With serrated knife, cut into 1-inch slices; secure each slice with toothpick. Arrange on large platter in twisty snakelike shape. Arrange front piece at angle slightly away from the body to look like head, place 1 red pepper piece on underside of pinwheel to look like tongue. Arrange rear piece at angle for end of snake.

Notes









Tips

Expert Tips

Look for flatbread in the deli department of your local grocery store.

Instead of the flatbread, use 8” round tortillas.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
260mg
11%
Potassium
105mg
3%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
9%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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