Crescents Turkey Cranberry Pinwheels Recipes

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.

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.

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.