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These pinwheel appetizers have been served for years by me (and now my daughter) and they are always popular. While in some ways they are like many meat/cream cheese rollups, in other ways they have their own distinct qualities. The concept of these pinwheels is not new; the addition of the horseradish gives them a kick that is welcomed. Give them a try. These can be made ahead and stored in rolls that can be sliced at the last minute.


  • one package presliced honey loaf
  • 8 oz. cream cheese
  • 2 T. horseradish


  • Remove honey style loaf slices from package and lay on paper towel.
  • Blot moisture from both sides.
  • Combine softened cream cheese and horseradish. Spread a layer of cream cheese/horseradish mixture on one side of honey roll and roll up jelly roll style.
  • Store rolls in a ziplock bag or in a plastic wrap until ready to serve.
  • Slice rolls in pinwheel slices and place on a serving plate.
  • These slices will disappear quickly.
  • I use the honey style loaf luncheon meat because it is a bit more resilient during the spreading/rolling/slicing process.
  • I stated in the recipe that 2 T. horseradish should be used, but that is a matter of taste. Perhaps you want more or less. This recipe is obviously easily doubled.

Categories: Appetizer  Brunch  Crowd Cooking  Dairy  Potluck 
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