Fresh thyme leaves and Anjou pear slices put a tasty twist on an appetizer that's already a crowd-pleaser: pinwheels made with cream cheese and smoked ham.
What You Need
Original recipe yields 24 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. honey
1 tsp. fresh thyme
4 flour tortilla s (8 inch)
8 slices OSCAR MAYER Smoked Ham
1 Anjou pear, cut into thin slices
1 pkg. (4 oz.) KRAFT Natural Blue Cheese Crumbles
1 cup HEINZ Balsamic Vinegar
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Let's Make It
Mix first 3 ingredients until blended. Spread onto tortillas, leaving 1/4-inch border around edge of each. Top evenly with ham, pears and blue cheese. Tightly roll up tortillas. Wrap individually in plastic wrap. Refrigerate at least 2 hours.
Meanwhile, cook vinegar in small saucepan on medium-low heat 10 to 15 min. or until reduced to 1/2 cup. Set aside until ready to use.
Unwrap roll-ups just before serving. Trim and discard ends, if desired. Cut each roll-up into 6 pinwheels. Secure with toothpicks. Place on serving platter; drizzle with the balsamic syrup.
Prepare using PHILADELPHIA Neufchatel Cheese.
To serve as on-the-go sandwiches, prepare roll-ups as directed but do not cut into pinwheels. Pack in insulated lunch bag along with small container of the prepared balsamic syrup for dipping. Makes 4 servings.
Substitute 1/4 tsp. dried thyme leaves for the 1 tsp. fresh thyme.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.