Pinwheel Pumpkins

Name: Pinwheel Pumpkins
Ingredients: 3 ounces cream cheese, softened; 1 garlic clove, minced; 1/4 teaspoon curry powder; 1/4 teaspoon ground mustard; 1 cup shredded peeled tart apple; 4 sun-dried tomato tortillas (10 inches), room temperature; 1/4 cup chopped sweet red pepper; 2 green onions, thinly sliced; 4 thin slices fully cooked ham; Green onion pieces and fresh chervil sprigs

10 ingredients

2 steps

Ingredients

3 ounces cream cheese, softened
1 garlic clove, minced
1/4 teaspoon curry powder
1/4 teaspoon ground mustard
1 cup shredded peeled tart apple
4 sun-dried tomato tortillas (10 inches), room temperature
1/4 cup chopped sweet red pepper
2 green onions, thinly sliced
4 thin slices fully cooked ham
Green onion pieces and fresh chervil sprigs

Directions

1

In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with red pepper, onions and ham.
2

Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. Cut into 1-in. slices. Insert a piece of green onion and a sprig of chervil into the center of each pinwheel, forming a pumpkin stem and leaves.