Ham and Pesto Pimento Cheese Rollups are easy to prepare and make a healthy after school snack or lunch idea.
Ham and Pesto Pimento Cheese Rollups
By Sue Lau | Palatable Pastime
It’s Back-to-School time again and one of the fun things we can do and even make-ahead is these ham and pimento cheese rollups which are great for brown bag lunches and also after school snacks.
They are very simple to make, requiring few ingredients and prep. The way I like to do it is roll them up, wrap in plastic wrap and then do a quick slice on the chilled rolls before serving, but you can also slice them and place in little plastic storage boxes.
The cheese is but one version of pimento cheese I make, but for wraps and spreads I like doing the cream cheese as it has a much smoother texture.
If you like vegetarian you can always omit the ham and tuck in thinly sliced carrot and celery sticks adding some veg and some crunch. Or whichever veggies you have on hand- there are many to choose from.
And short post because this is such a simple and basic recipe- not a lot to talk about with it really, so I will let you have at it rather than bore you with details about the neighbor’s dog or what have you. LOL!
I am late getting this posted anyway so I am hitting *send* and am outta’ here for a bit. Cya’ later!
~Sue
Ham and Pesto Pimento Cheese Rollups
Ingredients:
- 8 ounces cream cheese, at room temperature
- 1 (2 ounce) jar of diced pimiento peppers
- pinch each of salt and pepper
- 4 Mission Garden Spinach Herb wraps
- 1/4 cup prepared basil pesto
- 2 cups baby spinach leaves
- 1-1/4 pounds thinly sliced deli ham
Method:
- Drain the liquid from the jar of pimientos and place the chopped peppers in the food processor with the softened cream cheese.
- Pulse until blended and smooth.
- Spread pesto on spinach wraps while cheese is still soft (if you refrigerate before spreading it, let it warm to room temp so it spreads easily).
- Top with baby spinach leaves, then cover with ham.
- Spread the pimento cheese on top of the ham.
- tarting on one side, roll the wraps up fairly tight, then wrap in plastic or foil and refrigerate a few hours or overnight to set up.
- Slice into pinwheels with a sharp knife and serve.
- Can run a toothpick through them if you will refrigerate after slicing to keep them fromm being wrecked by small hands or travelling in a lunchbox, etc. Then just remove the toothpick before serving.
From the kitchen of palatablepastime.com
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I love roll ups and make one or two types during the holidays. I have no idea why I never thought of making them for lunch or snacks during the rest of the year but I’ve decided to fix that soon! As always, thanks Sue. You always have great recipes and ideas.