Hot Crab Pinwheels

• 1 package (8 ounces) reduced-fat cream cheese
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 3/4 cup diced sweet red pepper
• 1/2 cup shredded reduced-fat cheddar cheese
• 2 green onions, thinly sliced
• 3 tablespoons minced fresh parsley
• 1/4 to 1/2 teaspoon cayenne pepper
• 6 flour tortillas (6 inches)

1. Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne. Spread 1/3 cup filling over each tortilla; roll up tightly. Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.
2. To serve, preheat oven to 350u0b0. Unwrap rolls; trim ends and cut each into 6 slices. Place on
3. coated with cooking spray. Bake until bubbly, about 10 minutes. Serve warm.

cream cheese, crabmeat, sweet red pepper, cheddar cheese, green onions, fresh parsley, cayenne pepper, flour tortillas

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