pimento cheese pinwheels

Ingredients:

8 ounces shredded yellow sharp cheddar

8 ounces chopped pimientos, well drained 

2 ounces cream cheese, room temperature

1/4 cup mayonnaise 

1/4 teaspoon cayenne 

1-2 teaspoons Worcester sauce

2 scallions, finely chopped 

Kosher salt 

4 taco-size soft flour tortillas (8-inches in diameter) 

4 cups loosely packed arugula 

Directions:

Combine the cheddar, pimientos, cream cheese, mayonnaise, cayenne, scallions and 1/4 teaspoon salt in a large bowl. Vigorously stir the ingredients to make a cohesive spread. Cover and refrigerate for several hours.                               

Evenly spread scant ½ cup of the cheese mixture on each of the four flour tortillas, leaving a 1-inch border along the edge. Top each with 1 cup of arugula. Roll the tortillas tightly. Wrap each in plastic wrap and refrigerate seam side down for at least 1 hour.                          

Transfer the wraps to a cutting board. Using a serrated knife trim off the edges, then carefully cut into 1-inch rounds. Arrange the pinwheels on a platter and serve immediately or cover with plastic wrap and refrigerate for up to 4 hours.

Makes 32