Smoked Salmon Pinwheels Ingredients 1 package (8 ounces) cream cheese (or) reduced-fat cream cheese (Neufchâtel),softened 1 tablespoon chopped fresh dill weed (or) 1 teaspoon dried dill weed 4 flour tortillas (8 to 10 inches in diameter) 1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped 16 spinach leaves 16 strips (about 5x1/4 inch) red bell pepper Directions Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla. Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours. To serve, cut into 1-inch pieces. Place cut side up on serving platter. Back