I finally got this recipe made and boy am I glad that I did!!! My family loved this recipe. I will admit that I cheated and used flour tortilla wraps instead of the bread called for in the recipe. We ate these as appetizers and when we finished, we really didn't care about eating the meal. This recipe pretty much is a meal in itself. I did take pictures, and hope to get one posted soon. Thanks for the great recipe.
I was quite surprised with the filling for this recipe. Interesting combination of sweet and savoury. The sweetness of the pineapple was well balanced by the red onion and crunchiness of the celery. The pecans gave a special touch to the filling. Didn't seem like a combination that I would enjoy- boy was I surprised! Seemed liked a lot of dicing but the filling came together very quickly. Would be perfect to use a mandolin slicer/dicer for this recipe. I had a little difficulty with my loaf of bread -my own fault really as I couldn't get it sliced lengthways at the store and decided to try that myself. I think my slices were too thick. The long bread slices made attractive larger sized pinwheels. I had more success using regular sliced bread and removing the crusts. Noticed that the pinwheels were much easier to roll and slice if the filling was not too thick. We really enjoyed these pinwheels and they would be great for an outdoors buffet lunch or picnic. Roll and fill as close to serving time as possible. I think this filling would also be nice rolled into a crepe. Thanks MissiB for a great RSC#10 entry. It truely was a lovely hidden gem. Photos also being posted