Turkey Cranberry Pinwheels Recipes

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.

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.

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.