Crescents Turkey Cranberry Pinwheels Food

TURKEY CRANBERRY PINWHEELS

Steps:

• Unroll the crescent rolls and separate into rectangles. Press the seams together to form four rectangles.
• Spread cream cheese on each rectangle. Shred turkey over cream cheese and top with cranberry sauce. (You can also add some dried cranberries too.) Roll up the rectangle from the short side and press the seam to seal.
• Cut each roll into 4 or 5 pinwheels, and place on a lightly greased cookie sheet.
• Bake according to package directions (or 350°F) for 12 to 15 minutes or until light golden brown. Serve warm.

CRANBERRY-TURKEY PINWHEELS

Steps:

• Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples.
• Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.

TURKEY AND CRANBERRY ROLL UP PINWHEELS

Steps:

• Mix the ingredients for the cranberry spread together.
• Lay the tortillas down so that the 'middle' ends overlap on the inside.
• Spread the cranberry mixture over the tortillas so that most of the surface is covered. Be careful bot to add it too thickly or it gets a bit gooey when you roll them up.
• Place the roast turkey slices down the middle of the tortillas so it looks like one long strip of turkey.
• Carefully roll the tortillas up tightly.
• Cover with foil, making sure the ends are sealed, and chill in the fridge for a few hours or overnight.
• Take out of the fridge and slice into inch and a half slices. Secure with toothpicks if you feel needed.

SPICY TURKEY AND CRANBERRY PINWHEELS

Steps:

• Combine cranberries, jalapenos, green onions, and cilantro in the bowl of a food processor; blend until everything is finely chopped. Transfer mixture to a bowl. Stir in sugar and lime juice. Cover and refrigerate for 1 hour.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly combined. Spread mixture evenly on top of tortillas to cover. Spread 1/4 cup of cranberry mixture on one half of each tortilla. Layer 8 slices of turkey lunch meat over cranberry mixture.
• Tightly roll up each tortilla, starting on the end with the meat and cranberry mixture. Use a serrated knife to cut into 1-inch pieces. Serve immediately or refrigerate until use.

CRANBERRY FETA PINWHEELS

Steps:

• Combine all ingredients except tortillas, mix well.
• Divide and spread mixture evenly among tortillas.
• Roll up tightly, wrap in plastic and refrigerate at least one hour.
• To serve cut into 12 slices.
• A nice variation is to add thin slices of ham on top of the spread before rolling.

CRESCENTS TURKEY CRANBERRY PINWHEELS

Steps:

• Heat oven to 375°F Spray large cookie sheet with cooking spray.
• If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal.
• If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
• Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
• Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.