Pinwheel Pumpkins

• 3 ounces cream cheese, softened
• 1 garlic clove, minced
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground mustard
• 1 cup shredded peeled tart apple
• 4 sun-dried tomato tortillas (10 inches), room temperature
• 1/4 cup chopped sweet red pepper
• 2 green onions, thinly sliced
• 4 thin slices fully cooked ham
• Green onion pieces and fresh chervil sprigs

1. In a small bowl, beat the cream cheese, garlic, curry and mustard until blended. Stir in apple. Spread about 2 tablespoons over each tortilla. Layer with red pepper, onions and ham.
2. Roll up tightly and wrap in plastic. Refrigerate for at least 2 hours. Cut into 1-in. slices. Insert a piece of green onion and a sprig of chervil into the center of each pinwheel, forming a pumpkin stem and leaves.

cream cheese, garlic, curry powder, ground mustard, apple, tomato tortillas, sweet red pepper, green onions, thin slices fully cooked ham, green onion

Taken from www.tasteofhome.com/recipes/pinwheel-pumpkins/ (may not work)