Ham and Cheese Pinwheels (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Roll-ups may be assembled ahead of time, wrapped lightly in plastic wrap and packed in lunch boxes. Cut into pinwheels just before serving[.] Ingredients:
2 tablespoons cream cheese |
2 tablespoons mayonnaise |
1/2 cup grated cheddar |
1 tablespoon chopped pimiento |
1/2 teaspoon baby bam or essence, recipes follow |
1 to 2 drops hot sauce, optional |
2 (7-inch) flour tortillas |
4 thin slices deli ham |
Directions:
1. In a small mixing bowl, combine the cream cheese, mayonnaise, Cheddar, pimiento, Baby Bam or Essence, and hot sauce, if using, and stir well to combine.
2. On a cutting board, lay the 2 tortillas flat. Using the rubber spatula, divide the cheesy filling evenly between the 2 tortillas. Spread the filling to within 1/2-inch from the edges of the tortillas.
3. Lay 2 slices of ham over the filling. Using clean fingers, roll each tortilla into a cylinder shape, rolling as tightly as you can. Using a chefs knife, cut each cylinder into 1/2-inch slices, or pinwheels. Serve immediately.
4. Baby Bam Seasoning:
5. 3 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons dried parsley
8. 2 teaspoons onion powder
9. 2 teaspoons garlic powder
10. 1 teaspoon ground black pepper
11. 1 teaspoon dried oregano
12. 1 teaspoon dried basil
13. 1 teaspoon dried thyme
14. 1/2 teaspoon celery salt
15. Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
16. Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
17. Store in an airtight container for up to 3 months.
18. Yield: about 3/4 cup
19. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
20. 2 1/2 tablespoons paprika
21. 2 tablespoons salt
22. 2 tablespoons garlic powder
23. 1 tablespoon black pepper
24. 1 tablespoon onion powder
25. 1 tablespoon cayenne pepper
26. 1 tablespoon dried oregano
27. 1 tablespoon dried thyme
28. Combine all ingredients thoroughly.
29. Yield: 2/3 cup
30. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
31. Published by William and Morrow, 1993.
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