Serves: 5
Total Calories: 473
Yield: 6-7 dozen pinwheels
Pour pineapple into a strainer or colander and drain juice, pressing with a fork. Combine well-drained pineapple, cream cheese, and preserves in a bowl and mix well. Add 1–2 drops of food coloring for desired tint. Trim crusts from bread, and roll slices flat with a rolling pin. Spread lightly with margarine, then a thin layer of cream cheese mixture. Roll each slice as for a jellyroll. Wrap in plastic wrap, and freeze until shortly before serving time. Slice thinly and arrange on a serving plate.
This Pink Party Pinwheels recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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