Stove Top Cranberry And Cream Cheese Pinwheels Food

STOVE TOP, CRANBERRY AND CREAM CHEESE PINWHEELS

Steps:

• Prepare stuffing as directed on package; cool completely.
• Unroll dough onto cutting board; press into 14x10-inch rectangle. Spread with cream cheese; top with stuffing and cranberries. Roll up, starting at one short side of rectangle.
• Refrigerate 15 min.
• Heat oven to 375°F. Cut roll-up into 20 slices; place, cut sides down and 2 inches apart, on baking sheet. Flatten slightly.
• Bake 18 to 20 min. or until golden brown.

CRANBERRY TURKEY PINWHEELS

Steps:

• Lay a tortilla out on a plate, spread evenly with 2oz softened cream cheese.
• Add a thin layer of cranberry salsa (up to ¼ cup) onto half of the cream cheese layer.
• Sprinkle with 9 slices of turkey lunch meat on top of the cranberry layer.
• Roll up the tortillas tightly from one end to another. Repeat the process until no mixture and tortilla remain.
• Using a serrated knife, cut the tortillas into 2-inch slices; poke a toothpick into the end of the tortilla to keep it from unraveling.
• Cover with plastic wrap and chill in the fridge until ready to serve.

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.

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.

BEST EVER CRANBERRY SAUCE RECIPE {STOVE TOP AND INSTANT POT!}

Steps:

• For the Instant Pot: Squeeze the juice from the orange slices into the liner of the Instant Pot. Toss the peels into the Instant Pot and add the remaining ingredients to the liner.
• Cook on Manual HIGH for 2 minutes. Quick release the pressure when the cook time is over.
• Remove the orange peels and cinnamon sticks.
• Either use a potato masher or immersion blender to mix and mash the contents of the Instant Pot. Mash until you've reached your desired consistency.
• Store in the fridge.
• For the Stove top: Simmer all of the ingredient in a saucepan for 15 minutes.
• Remove the orange peels and cinnamon sticks.
• Either use a potato masher or immersion blender to mix and mash the contents of the Instant Pot. Mash until you've reached your desired consistency.
• Store in the fridge.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
• Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
• Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.

CREAM CHEESE PINWHEELS

Steps:

• Soften cream cheese
• Mix in the powdered Ranch dressing
• Add the pimentos, black olives and the jalapeños.
• Spread evenly over the flour tortillas using a rubber spatula.
• Roll tightly. Cover and chill for about one hour.
• Slice into pinwheels.

CRANBERRY TURKEY PINWHEELS

Steps:

• Cream together the softened cream cheese and mayonnaise till smooth.
• Spread the cream cheese mixture evenly on each tortilla. Next, layer the spinach, turkey and cranberries.
• Roll each tortilla into a snug roll.
• Wrap each tortilla individually in plastic wrap and refrigerate.
• Cut each tortilla into 8 pieces.

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 FETA PINWHEEL APPETIZERS

Steps:

• In a bowl mix together cream cheese, feta cheese, cranberries, 5 green onions, and black pepper. Mix until everything is well incorporated. Spread an even layer of the mixture all the way to the edges on the three tortillas. Sprinkle the additional green onion across the top of the mixture.
• Starting on one end, roll the tortilla together tightly and then tightly wrap with plastic wrap.
• Refrigerate for at least one hour, or up to 8 hours.
• Slice in 1/2 inch pinwheels and serve.

CRANBERRY TURKEY PINWHEELS

Steps:

• In a small glass (or microwave safe) bowl, add the cream cheese and microwave for 30 seconds to soften and warm it. Add the Swiss and cranberries to the cream cheese and stir together with a small spatula.
• Divide the cranberry spread amongst the 4 tortillas and spread all the way to the edges. Top the cheese with 2 ounces of turkey, 2 lettuce leaves and 4 slices of tomatoes and sprinkle them with salt and pepper.
• Tightly roll the tortilla up from one side to the other. Cut into 1-2 inch evenly sized slices. The pinwheels can be served right away or stored in the fridge for up to 3 days.

CHICKEN - CRANBERRY PINWHEELS

Steps:

• 1. Combine the Spread ingredients together. Set aside.
• 2. Cook the chicken, cool it, chop it up. Set it aside.
• 3. Chop the onions, Craisins, and spinach. Set aside. Crumble the feta cheese. Set aside.
• 4. Spread the Spread on each of the tortillas. Sprinkle some of each of the toppings on each of the tortillas.
• 5. Very tightly (yet gently) roll up the tortillas. Snuggly wrap them with Seran Wrap. Refrigerate for 2 hours.
• 6. Remove from refrigerator. Remove Seran Wrap. Slice each tortilla roll into 10 - 12 sections. Lay them on a platter alternating colors of tortillas. Very pretty!

CRANBERRY CREAM CHEESE PINWHEELS

Steps:

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