Deviled Ham Pinwheels


1 8-ounce package cream cheese, softened
cup cream style cottage cheese, drained
2 teaspoons dry Ranch dressing
1 4-ounce can deviled ham
cup parsley
cup chopped pecans


In a mixing bowl, blend cream cheese, cottage cheese, and dry Ranch dressing mix. Spread the mixture on a foil-lined cookie sheet, 9x7x3/8-inch thick.  Cover and chill overnight. Spread deviled ham on top of cheese mixture.  Mix parsley and chopped nuts together. Roll the chilled cheese and ham like a jelly roll, then roll the resulting log in the parsley and nut mixture. Slice and serve with crackers.


This recipe was handed down by Todd's mother, Sandra McIntosh, who makes this every year for Christmas.  Instead of parsley, try 1/2 cup of chopped chives for a zestier taste.

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