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Turkey Breast Pinwheels

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      Title: TURKEY BREAST PINWHEELS
 Categories: Sun-dried, Poultry, Appetizers
      Yield: 1 Servings
 
     12 lg Flour tortillas
      8 oz Pkg cream cheese; soft
    1/2 c  Butter or margarine; soft
    1/4 ts Fresh lemon juice
    1/4 ts Ground white pepper
           Sprigs of fresh dill; or
           Dill pickles; cut thin
           -spears
      1 lg Pk moist smoked salmon;
           -thinly sliced
 
  Mix together cream cheese, butter, pepper, and lemon juice. (I do
  this in the food processor). Spread the tortillas, one at a time,
  with this mixture. Lay the smoked salmon slices, slightly
  overlapping, over the cream cheese mixture, leaving one edge of the
  cream cheese uncovered (this acts as the "glue" to hold the tortilla
  together when rolled.) Lay fresh dill sprigs or dill pickle spears
  down one edge; starting with this edge, roll up tightly, "gluing"
  tortilla together at the end with the uncovered edge of cream cheese.
  Wrap tightly in plastic wrap and chill, at least one hour or up to 24
  hours.  When ready to serve, unwrap and slice about 1/2" thick on a
  slight diagonal. TURKEY BREAST PINWHEELS WITH SUNDRIED TOMATO SPREAD
  Same as above, except substitute very thinly sliced turkey breast for
  the salmon, omit lemon juice from cream cheese mixture and add 1/4
  cup oil packed sundried tomatoes, finely chopped; use watercress in
  place of dill. You may have tortillas left over, use the amount of
  spread for each which gives a uniform covering with no tortilla
  showing through, but also not to thick!! If you like capers, they are
  wonderful added to the spread for the Salmon pinwheels. (wrv)
 
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