July 15, 2014

High Rollers

Original “Hye” Rollers are pinwheel sandwiches made from soft cracker bread, particularly the Hye Quality Bakery brand. But since we don’t have that in my neck of the woods, I used some flatbread I found in the deli and it worked beautifully! Even though I was sorely disappointed to learn the kind I bought was low-carb (not simply multi-grain like I thought) so it had this wood pulp thing going on I wasn't too thrilled about. Ugh.

I found oodles of recipes online for Hye Rollers and the ones that jumped out at me were those that used horseradish and roast beef. I love horseradish with roast beef (and corned beef and grilled steak and prime rib and pastrami and… well, you get the idea) so I knew that’s the route I wanted to take!

I decided to call these “high” rollers (instead of “hye” rollers) since we don’t have the Hye cracker bread here and because {you’re gonna laugh} I think these are a little la-tee-da and seem like something a real high roller would nibble on. And I totally want to wear a fake mustache when I eat these.

Serve these at your next big girl party or poker night and hand out fake mustaches, plastic monocles and highball cocktails!

High Rollers! Swanky pinwheel appetizers made with roast beef, horseradish, cheddar, fresh spinach and cream cheese. They're easy too!

High Rollers
Adapted from Gonna Want Seconds
8 ounces cream cheese, at room temperature
1 tablespoon prepared horseradish
1 teaspoon salt*
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
4-5 thin flatbread or large flour tortillas
3-4 ounces baby spinach leaves
1/2 red onion, very thinly sliced
8 ounces very thinly sliced cheddar cheese
1 pound thinly sliced roast beef
Waxed paper or plastic wrap

Combine cream cheese, horseradish, salt, garlic powder and cayenne pepper and mix until thoroughly combined and smooth.

To assemble, spread cream cheese mixture completely and evenly on one side of the flatbread. Arrange spinach, onion, cheese then roast beef in single layers over the cream cheese mixture covering all but the top 3 inches of the flatbread (the “top” being the side that’s farthest away from you).

Starting at the “bottom” (side that’s closest to you), roll the flatbread tightly (the toppings will shift toward the “top” as you roll). Wrap each roll in waxed paper or plastic wrap and refrigerate for 4 hours (or up to 12 hours). When ready to serve, unwrap rolls and slice into pinwheels about 3/4-inch wide.

*if you choose to go with a cured meat such as pastrami or corned beef, reduce the salt to 3/4 teaspoon as the cured meat with be much saltier than roast beef.


PRINTABLE RECIPE


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3 comments:

  1. These sound great. I've never used bread before. We always use tortillas and call these tortilla pinwheels or tortilla rollups. I love roast and horseradish too so I am going to have to try this out. It sounds delish!

    ReplyDelete
  2. These look great.... my family would love them! Thank you for sharing this. :)

    ReplyDelete
  3. These were a hit at my house. Just used whole wheat wraps and doubled the amount of horseradish. Loved it! Thanks for the recipe!

    ReplyDelete

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