Turkey And Cream Cheese Spirals Recipes

Steps:

• Spread cream cheese over tortillas. Layer with spinach and turkey. Roll up tightly; if not serving immediately, cover and refrigerate. To serve, cut rolls crosswise into 1-in. slices.

Steps:

• Mix together the cream cheese, dill, scallions, pimentos, lemon juice and black pepper.
• Place the tortillas on a clean flat work space. Spread the cream cheese mixture evenly onto the tortillas with a spatula.
• Once each tortilla is covered with the cream cheese mixture, lay about 3 pieces of lettuce on the tortilla. (For best results, use the lettuce leaves without the tough center ribs. This will allow you to more easily roll up the tortillas.)
• Lay about 2 slices of ham and 2 slices of turkey on each topped tortilla. Place the tomato slices down the centers of the topped tortillas.
• Starting at one edge, tightly roll up each topped tortilla; secure each with several toothpicks.
• Cut each tortilla roll-up into about 7 pinwheels.
• Chill until you're ready to serve.

Steps:

• Bring a pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a saucepan over medium heat. Add the flour, mustard and cayenne and stir with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Whisk in both milks and 1/2 teaspoon salt and simmer, whisking occasionally, until slightly thickened and creamy, 6 to 7 minutes. Add the cheddar and jack cheeses and all but 2 tablespoons of the parmesan and whisk until melted; keep warm. Combine the panko, herbs and/or scallions, 1 tablespoon butter and the remaining parmesan in a microwave-safe bowl and microwave until the butter melts, about 1 minute; toss. Drain the pasta, reserving about 1 cup cooking water, and return to the pot. Toss with the remaining 1 tablespoon butter, then stir in the cheese sauce, adding the reserved cooking water if needed. Season with salt and top with the breadcrumb mixture.

Steps:

• Combine the cream cheese and herbs. Spread the toasted bread with a layer of the herbed cream cheese. Place 2 slices of turkey on top and then some strawberry slices. Garnish with more herbs and a few grains of fleur de sel, if using. Slice each sandwich in half.

Steps:

• 1. Carefully spread cheese on turkey or ham slices. Starting at short end, roll up. Individually wrap each roll in plastic wrap. Refrigerate at least 2 hours. 2. Remove plastic wrap. With sharp knife trim ends of each roll. Cut rolls into 1/2-inch-thick slices. Top each cracker with basil leaf or parsley and cream cheese roll.

Steps:

• Cover bread evenly with spreadable cheese.
• Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 inches at one side covered with spreadable cheese only.
• Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1-inch slices.

Steps:

• If cheese is stiff, set aside at room temperature to soften. Spread 2 to 4 tablespoons cheese in thin layer on each turkey or ham slice. (The amount of cheese needed depends on the size of the slices.)
• Roll up tightly from short end and wrap each roll, separately, in plastic wrap. Refrigerate for 2 hours or until ready to serve.
• With sharp knife, trim ends of each roll, then cut into 1/2-inch slices. To serve, place basil or parsley leaves on crackers. Top each with one spiral.

Steps:

• Place a tortilla on your cutting board. Spread a thin layer of cream cheese all over the tortilla. Sprinkle garlic powder or herb blend over cream cheese. Arrange turkey slices in one layer on top of the cream cheese. Roll tortilla tightly.
• At this point you can cut it into rounds or store it in the fridge until your party.
• If you want to store it, wrap plastic wrap around it tightly. Make sure you cover the ends so the tortilla doesn't dry out and get hard. When you are ready to use it, just unwrap and slice. They can sit in the fridge for about three days before they get soggy. Placing them (wrapped up) in an air-tight storage bag helps keep them fresh.

Steps:

• In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
• Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.