My mom used to make these all the time when my sister and I were growing up. This recipe was from an old Betty Crocker cookbook (remember those?) She would bring these pinwheels to our neighborhood parties and they would be gobbled up in no time. It's funny how tuna salad, presented in these tasty buttery bites, could be so addiciting. Of course I took mom's recipe and tweaked it with a hint of Cherchies® Champagne Mustard and some with our Cherchies® Hot Banana Pepper Mustard.
The true test was trying them on our children, our favorite "taster-testers" (their word for themselves as they were growing up). They have come a long way over the years in trying new things, but tuna is definitely not their favorite. I made them just in time for their after school snack. To my delight, they loved them, in fact, they were devoured in minutes, even the ones I brushed with our spicier Hot Banana Pepper Mustard!!
This recipe would make the perfect tasty appetizer or afternoon snack, but save some for yourself, because they will disappear quickly.
Thank you for stopping by:)
- 1 can (6 1/2 oz.) white tuna, drained and flaked
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1 Tablespoons (Tbsp.) sweet pickle relish, drained
- 1/2 teaspoon (tsp) dry mustard
- 1 teaspoon (tsp) Cherchies® Champagne Mustard (or for a spicier palate, try our Cherchies® Hot Banana Pepper Mustard
- 20 slices square sandwich bread, crusts removed
- 4 Tablespoons (Tbsp.) melted butter
Carefully remove the crusts from the bread with a knife. In a medium bowl, combine the tuna with the remaining 5 ingredients.
For easy clean-up, place a sheet of parchment paper over a baking sheet. Line the slices of bread on the baking sheet. Thinly brush each slice of bread with half of the melted butter, reserving the other half. Spread each slice with tuna salad. (This time, I spread a few slices with our Hot Banana Pepper Mustard to see how they would turn out).
Roll each slice like a jelly roll and place three toothpicks into the bread to secure. Slice each tuna roll into 3 pinwheels.
When ready to serve, brush the pinwheels with the remaining melted butter, sprinkle lightly with paprika, and broil the pinwheels until lightly toasted. Makes about 60 pinwheels.
Remove these delicious morsels from the oven and serve immediately. Enjoy!
Happy Valentine's Day friends! Last year, I posted a recipe for Homemade Toaster Strudels, but this morning, before the kiddos went to school, I surprised my favorite valentine's with sweet, tasty, fruity, homemade Valentine Pop Tarts. Sweets for my sweeties:) Needless to say, Mom prevailed a hero...not a bad way to start the day.
I used the same idea as the Toaster Strudels, except this time I used refrigerated pie dough to emulate Pop Tarts sold in the store (our kiddos love...personally I am not a fan of). Yes, I certainly could have made the pie dough from scratch, but school days are crazy enough, and quick is key in the morning, so I purchased the pie dough the day before from the grocery store.
Since February is Cherry month (didn't know that did you?), I decided to go with our Cherry Butter, but any of our Butter Spreads (Strawberry or Apple) or **Preserves (see below) could be used in this recipe). And, because it is Valentine's Day, I went the extra step and used large heart-shaped cookie cutters to seal the deal. These "Pop Tarts" were delicious by themselves, and adding the gooey icing and of course sprinkles, made these semi-homemade "Pop Tarts" irresistible! Our children have found a new favorite "Pop Tart" and so will yours! Happy Valentine's Day!
- 2 rolls of room temperature refrigerated pie dough
- Cherchies® Cherry Butter (or could substitute Cherchies® Strawberry Butter, or Cherchies® Apple Butter, or any of our **delicious preserves, mixed with 1 Tablespoon of corn starch).
- 1 egg, beaten
- 1 cup powdered sugar
- 1 Tablespoon (or more depending on consistency) heavy cream
- 1 or two drops of food coloring (I actually used 1 Tablespoon of additional Cherry Butter in the icing in lieu of food coloring)
- 1 large heart-shaped cookie cutter- Approx. 4 1/2 inches in diameter (optional)
- Sprinkles (optional)
Preheat the oven to 350 degrees. Lightly flour your prep surface. Roll out the dough over the counter or prep surface. Use cookie cutters to cut out desired shapes. If making simple Pop Tarts (not using cookie cutters, cut off rounded ends of pie dough, and cut pie dough into rectangles).
Line a baking sheet with parchment paper. Add about 1-2 Tablespoons (depending on size of cookie cutter) with Cherchies® Cherry Butter Spread to the center of the dough, making sure to leave at least 1/2 inch around the perimeter of the dough for sealing.
Place another piece of dough gently over the filling and crimp the edges with a fork to seal the tart. Seal well to keep the tasty fruit inside from seeping out.
Brush the egg over the entire tart, and bake in the oven until the tarts are golden brown. Allow to cool slightly before icing the tarts.
While tarts are baking, mix the icing. In a small bowl, combine the powdered sugar, heavy cream, and food coloring (in my case, I used the Cherry Butter to color the icing). If icing is too thick, add a couple drops of heavy cream at a time to thin the icing. Icing should slightly ooze off the spoon. While tarts are still warm, scoop a large spoonful of icing and drizzle it over the pop tarts. If desired, add sprinkles and watch them disappear!