Tuesday, March 23, 2010

Turkey Pinwheels with Chive Cream Cheese

I was looking for a new h'or d'oeuvres recipe when Ben's mom suggested turkey pinwheels.  These are great for Spring and Summer because they are cold, light, and fresh.  This recipe made about 40 pinwheels.

Here's what you'll need:
1 package tomato basil wraps
1 jar sun dried tomatoes
1 jar black olives
8 oz. chive and onion cream cheese
1 bag shredded cheddar cheese
mixed baby spinach leaves
1 lb. sliced smoked turkey

Take a spatula and spread about 3 tablespoons of cream cheese on the bottom of the wrap (it may be more or less than 3 tablespoons, I'm not sure. Just eyeball it).  I should have spread the cream cheese to the edges, because I learned that this will help the wrap stay together.  Next layer some mixed spinach leaves.

Add the turkey (I put about 5 slices on each one).  Sprinkle some sun dried tomatoes and black olives.  Next sprinkle some cheddar cheese (not shown here).  Notice how I'm try to keep most of the ingredients at the top of the wrap, leaving about 1-2 inches at the bottom.  This makes it easier to roll.

Roll the wrap, starting at the end with the most ingredients and rolling towards the end with less (I hope this makes sense).  Then roll it in some plastic wrap and place it in the refrigerator for about 30-45 minutes.  This will make it easier to cut.

Unwrap the wrap and carefully slice it into 1 1/4 inch pinwheels.  Ben did the slicing because I'm still not too fond of knives.

The great thing about pinwheels is that you can mix and match ingredients.  Don't think tomato basil wraps are the only thing out there!  You can use ham instead of turkey, spinach artichoke cream cheese instead of chive and onion.  The possibilities are endless.  Plus these were great leftovers for lunch!

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