Thanksgiving Roll Ups Recipes

Steps:

• 1. In a medium mixing bowl, combine cream cheese and green onion. (I usually make the day before to add flavor depth.)
• 2. Assemble: Spread cream cheese mixture over tortilla, up to about 1 inch of edge. Sprinkle with cranberries. Layer with spinach leaves, only to the edge of the cream cheese. Place two pieces of turkey on top of spinach. Repeat with remaining tortillas.
• 3. Wrap each tortilla individually with plastic wrap, make sure it is tight. Refrigerate for at least two hours.
• 4. To Serve: Cut each tortilla roll into 8-12 slices (depending on how thick you want them). (I use invisible thread/fishing line to cut tortillas, this way they aren't squished. It's a great trick for cinnamon roll type bread too.)

Steps:

• In a small saucepan, combine the milk, 3 tablespoons butter, and sugar. Place over medium-high heat and cook, stirring, until the butter has melted. Remove from the heat and cool to about 110 degrees F. Scatter the yeast over the surface of the liquid and set aside until foamy, about 10 minutes.
• Meanwhile, in large bowl, whisk together the flour and salt and set aside.
• Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the flour mixture to a well-floured work surface and knead by hand until a soft, elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and place in a warm spot, until puffed and doubled in size, about 2 hours.
• Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten into a disc. Divide the dough into 12 equal pieces. Using your hands, round each dough piece into a ball.
• Butter a buttered 9 by 13 by 2-inch baking dish. Place the balls of dough, seam side-down, in 3 rows of 4 each. Cover with a kitchen towel and place in a warm spot until they've risen almost to the top of the baking dish, about 2 to 2 1/2 hours.
• Melt the remaining 4 tablespoons butter and liberally brush the rolls with it. Bake until golden brown, about 25 minutes.
• Remove the rolls from the oven and let cool slightly. Transfer the rolls to a cooling rack to cool completely before serving.

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:

• Combine cream cheese and Cheddar cheese in a food processor; process until blended. Add meatless turkey slices, cranberries, pecans, celery, green onions, chives, salt, and black pepper. Process until smooth.
• Spread cream cheese mixture onto each tortilla and roll up. Serve immediately or refrigerate until serving time.