When I have a choice between bringing something sweet or something savory to a party, nine times out of ten I will choose sweet. Not that I necessarily like desserts that much more than appetizers, but to me, they are just easier. [I mean, unless I’m making cheesy quesadillas or microwave nachos at home…yeah…] However, after making this appetizer for our church’s yearly vision night, I might have to rethink that stance.
Baked goods require tons of mixing, measuring, and pouring. Lots of dishes are involved and you have to follow the rules, or else what seemed amazing on paper will turn out like a rock. Or mush. Or some combination thereof. But these… these Cranberry Feta Pinwheels are fuss-free and amazing. They should be made ahead so that their flavors have a chance to meld, and so their sweet, tangy, creamy, and salty nature can shine through.
Cranberry Feta Pinwheels
- 6 ounces sweetened dried cranberries
- 1 cup crumbled feta cheese
- 1/4 cup chopped green onions
- freshly ground black pepper
- 6 ounces cream cheese, softened
- 8-10 tortillas
In a bowl combine cranberries, feta, and green onions. Add a little black pepper to taste. Then spread cream cheese on tortillas and spoon on cranberry mixture, approximately 1/4-1/3 of a cup per tortilla. Roll up tightly, place in a baking dish, and repeat until finished. Cover baking dish and refrigerate for an hour before cutting into 5-6 slices before serving.