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Bison Pastrami Pinwheels
From the 31 Days of Bison (July 2013)
Gourmet Bison Pastrami (corned bison)
1 8 oz. bar cream cheese, softened
1 tbsp. dijon mustard
small onion, chopped
burrito size tortilla shells
Mix together cream cheese and mustard. Spread a thin layer of cream cheese/mustard mixture on a tortilla. Add 2 slices of bison pastrami and 3 slices of provolone cheese. You should leave a small margin around the entire tortilla.
Sprinkle a handful of onion on top and add a layer of spinach. Roll the tortilla tightly and wrap in saran wrap. Repeat until you run out of ingredients.
Place tortillas (wrapped in saran wrap) in refrigerator and refrigerate for at least 5 hours. Just before you are ready to serve, remove from fridge and cut off ends of tortillas. Cut into approximately 3/4" slices.
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