Party Pinwheels

• 6 packages (8 ounces each) cream cheese, softened, divided
• 2 jars (5-3/4 ounces each) pimiento-stuffed olives, drained and finely chopped
• 12 flour tortillas (10 inches), divided
• 1 package (6 ounces) thinly sliced cooked turkey
• 1 cup finely chopped dill pickles
• 2 tablespoons Dijon mustard
• 1 package (6 ounces) thinly sliced fully cooked ham
• 3/4 cup finely chopped celery
• 1/2 cup hickory-flavored barbecue sauce
• 1 package (6 ounces) thinly sliced cooked roast beef

1. 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.
2. 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.
3. 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
4. To use frozen pinwheels: Thaw for 10 minutes before serving.

cream cheese, pimiento, flour tortillas, turkey, dill pickles, mustard, ham, celery, hickoryflavored barbecue sauce, beef

Taken from www.tasteofhome.com/recipes/party-pinwheels/ (may not work)