At Thanksgiving, in addition to the assignments I had from my mother-in-law, I decided to try a new appetizer — Pinwheel Appetizers — as inspired by one of my Diabetic Cooking magazines. Me being me, I altered the recipe to suit our tastes, namely by reducing the amount of rice called for, increasing the amount of lean luncheon meat, and using more nutritious lavash bread instead of flour tortillas. (I had a coupon for purchasing any two FlatOut flat breads, so I snagged two packages of lavash bread.)
On Thanksgiving, I got a lot of questions about lavash bread. As Wikipedia tells us:
Lavash (Persian لواش , Turkish: Lavaş, Armenian: լավաշ) is a soft, thin flatbread popular in Iran, Iraq, Turkey and the Caucasus.
Lavash is made with flour, water, and salt. The thickness of the bread varies and depends on how thin it’s rolled out. Toasted sesame seeds and/or poppy seeds can be sprinkled on before baking.
It is the most widespread type of bread in Armenia, Azerbaijan and Iran.
Appetizers tend to be time-consuming to make, but these come together rather quickly and easily. Wrap them and pop them into the ‘fridge until you’re ready for them, then just slice the desired amount before serving.
These went over really well — everyone gobbled them up to help soothe the grumblings in our tummies as we smelled that delicious turkey cooking.
Vegetarians: Replace the thin, lean luncheon meat with a vegetarian substitute, such as vegetarian pepperoni, some additional thinly sliced vegetables, and/or some thinly sliced cheese.
You can have some fun with these by varying the kind of cheese and luncheon meat.
However you make them, they are so yummy, you’ll find yourself singing and dancing to “Pinwheels.” 😉 (Go on, give it a listen — you know you want to!)
Pinwheel Appetizers (Makes 4 appetizer rolls)
- 1 package Wild Rice mix (you want 2 cups when cooked), prepared as per package directions and cooled to room temperature
- 8 ounces reduced-fat cream cheese softened to room temperature
- 1/3 cup or so Parmesan cheese (I eyeballed it) (Vegetarians — use another cheese)
- Dried parsley to taste (teaspoon or so)
- Garlic powder to taste (1/2 teaspoon or so)
- Squirt of Dijon-style mustard (teaspoon or two)
- Few drops of Tobasco sauce (optional, but it adds something)
- 6 ounces lean, very thinly sliced corned beef or beef luncheon meat (ham would be tasty, also)
- Fresh spinach leaves, stems removed
- 4 lavash breads
- In a medium-sized bowl, combine cream cheese, wild rice, Parmesan cheese, parsley, garlic powder, mustard, and Tobasco.
- Spread thinly over the lavash bread, leaving about a 1/2 to 1″ border along one long edge.
- Place a single layer of thin luncheon meat on the cheese/rice mixture.
- Place one row of spinach leaves on top of the luncheon meat.
- Roll tightly, jelly-roll style, along the long edge. Moisten the border with a bit of water to seal the edge.
- Wrap tightly in cling wrap. Refrigerate several hours. (I saved the resealable bag the lavash bread came and stored the filled, cling-wrapped breads in it.)
- To serve, slice desired amount into 1/4″ to 1/3″ slices.
- Refrigerate leftovers. Will keep for several days in the refrigerator when tightly wrapped.