Cranberry And Date Roll Ups Food

CRANBERRY FETA PINWHEELS

Steps:

• In a small bowl, combine the cream cheese, feta cheese and onions. Stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices.

TURKEY, CRANBERRY, AND SPINACH ROLL-UPS

Steps:

• Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.
• Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

SIMPLE & DELICIOUS CRANBERRY CREAM CHEESE PINWHEELS

Steps:

• Mix cream cheese and garlic salt together until well blended. Spread evenly on tops of tortillas.
• In small bowl, stir together cranberries and onions. Sprinkle evenly over cream cheese spread. Lightly press cranberry/onion mix into cream cheese.
• Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serated knife, like you would slice bread.

CRANBERRY CHUTNEY AND PEANUT BUTTER ROLL-UPS

Steps:

• COMBINE cream cheese and chutney in a small bowl until well blended.
• SPREAD four tortillas with chutney-cream cheese mixture to within 1/2-inch of the edges of tortillas. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edges. Carefully roll up the layered tortillas. Wrap each securely in plastic wrap. Refrigerate for several hours or overnight.
• REMOVE from refrigerator to serve. Unwrap. Slice each tortilla into 4 to 8 slices. Serve with additional chutney for dipping, if desired.

CRANBERRY, HAM AND SWISS CRESCENT ROLLS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• Unroll the crescent roll dough and cut along the perforated lines to separate it into individual triangles. Arrange each triangle on a work surface with the short side closest to you.
• Place about 1 teaspoon cranberry sauce on each triangle and use the back of a spoon to spread it evenly over the dough, leaving 1 inch of the tip bare. Place a piece of ham on the short side of the dough on top of the cranberry sauce and top with a slice of cheese. Wrap the sides of the ham over the short ends of the cheese to keep it intact.
• Start from the short side of the dough and roll it up and over to encase the ham and cheese. Place on the prepared baking sheet. Bake until the dough is golden brown and the cheese is slightly oozing, about 15 minutes.
• Transfer to a serving platter and serve with Dijon mustard.

LEFTOVER CRANBERRY SAUCE ROLL UPS

Steps:

• Preheat oven to 350*F Prepare a jellyroll cookie sheet with a baking mat, cooking spray or non-stick foil. Set aside. In a medium bowl combine cream cheese and cranberry sauce. Mix well, scraping sides as needed. Roll out pizza dough or crescent roll dough. If using crescent roll dough, pinch seams together. Gently spread cream cheese mixture on top of dough, leaving 1/4 inch around edges. Roll up like a cinnamon roll but short side to short side. Cut into slices like you would a cinnamon roll. Bake for 12 - 15 minutes or until edges are golden but not burnt. Let cool for 5 minutes then serve!