 | | Directions | - In a medium bowl, combine the cream cheese, pineapple, and curry powder until well blended.
- Spread some of the mixture in a thin layer over a tortilla. The back of a spoon works well for spreading the mixture.
- Cover the pineapple and cream cheese layer with a layer of the thinly sliced ham.
- Spread another thin layer of the pineapple mixture over the ham layer.
- Roll up the tortilla and place it seam side down onto a plate.
- Repeat the process until all of the pineapple mixture is used.
- Cover the rollups with plastic wrap and refrigerate for at least four hours or overnight.
- After the rollups are well chilled, cut the uneven ends off of each one and slice the rollups into thin slices, approximately 3/8 inch thick. A long serrated bread knife works best for slicing.
- Arrange the slices on a plate and serve.
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Prep Time: 30 minutes
Cook Time: 0 minutes
Container: medium bowl, serving plate or platter
Servings: 100
|  | | Ingredients | | - | | 16 ounces cream cheese |
| - | | 16 ounces pineapple (canned crushed pineapple, drained) |
| - | | 1/2 teaspoon curry powder |
| - | | 6 tortillas (10-inch diameter) |
| - | | 12 ounces ham (thinly sliced luncheon meat) |
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