Ingredients
6 packages (8 ounces each) cream cheese, softened, divided2 jars (5-3/4 ounces each) pimiento-stuffed olives, drained and finely chopped12 flour tortillas (10 inches), divided1 package (6 ounces) thinly sliced cooked turkey1 cup finely chopped dill pickles2 tablespoons Dijon mustard1 package (6 ounces) thinly sliced fully cooked ham3/4 cup finely chopped celery1/2 cup hickory-flavored barbecue sauce1 package (6 ounces) thinly sliced cooked roast beef
Preparation
In a large bowl, beat two packages of cream cheese until smooth. Add olives. Spread about 3/4 cup each on four tortillas; top each with four slices of turkey. Roll up tightly; wrap in plastic.
In another large bowl, beat two packages of cream cheese with pickles and mustard until blended. Spread on each of four tortillas; top with ham. Roll up and wrap in plastic.
In a large bowl, beat remaining cream cheese; add celery and barbecue sauce. Spread on remaining tortillas; top with beef. Roll up and wrap in plastic. Refrigerate for at least 2 hours or freeze. Cut into 1/2-in. slices
To use frozen pinwheels: Thaw for 10 minutes before serving.
