MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       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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