Ree Drummond's Pinwheels 3 Ways | The Pioneer Woman | Food Network

From spicy meats to bright veggies, Ree makes a variety of party-pleasing mini wraps! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3w6YC1M Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pinwheels 3 Ways RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 2 hr 20 min (includes chilling time) Active: 20 min Yield: 12 to 16 servings Ingredients Base Spread and Tortillas: Two 8-ounce blocks cream cheese, softened 1/4 cup jarred pesto 2 burrito-size spinach tortillas 2 burrito-size whole wheat tortillas 2 burrito-size jalapeno-Cheddar tortillas Veggie Pinwheels: 1 cup spinach leaves, chopped One 6-ounce jar marinated artichoke hearts, chopped 1/4 cup sliced green olives 1/4 cup sliced sun-dried tomatoes Meaty Pinwheels: 4 slices Swiss cheese 8 large slices pepperoni 8 large slices salami 8 large slices spicy capicola Spicy Pinwheels: 4 slices pepper jack cheese 1 cup arugula 6 mini sweet peppers, slice thin 1/2 cup chopped hot cherry peppers Directions For the base spread and tortillas: Mix together the cream cheese and pesto until well combined. Lay out the spinach, whole wheat and jalapeno-Cheddar tortillas and divide the cream cheese mixture among them. Using a spoon or offset spatula, spread the mixture all the way to the edges of each tortilla. For the veggie pinwheels: Evenly distribute the spinach over the top of the base spread on the spinach tortillas. Arrange the artichokes, green olives and sun-dried tomatoes over the spinach. Roll up the tortillas tightly and individually wrap in plastic. Set aside. For the meaty pinwheels: Shingle the cheese, pepperoni, salami and capicola onto the base spread on the whole wheat tortillas, slightly favoring one side. Roll up the tortillas tightly and individually wrap in plastic. Set aside. For the spicy pinwheels: Divide the pepper jack between the jalapeno-Cheddar tortillas topped with the base spread. Divide the arugula, sliced peppers and chopped cherry peppers between the tortillas. Roll up the tortillas tightly and individually wrap in plastic. Refrigerate the rolled tortillas for at least 2 hours and up to 12 hours. Unwrap and slice each tortilla into 1-inch segments/pinwheels. Arrange on a platter and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #ReeDrummond #ThePioneerWoman #FoodNetwork #Pinwheels Ree Drummond's Pinwheels 3 Ways ​| The Pioneer Woman | Food Network    • Ree Drummond's Pinwheels 3 Ways | The Pion...