One of our favorite family traditions is watching the Macy's Thanksgiving Day Parade on Thanksgiving morning, everyone munching on a short assortment of appetizers while I get dinner going in the kitchen. And these Turkey & Cranberry Pinwheels have been part of that tradition for many years. We usually only have them on Thanksgiving morning - don't ask me why! Something this wonderful deserves to be shared much more frequently than that.
This year was an exception to the rule. We had to make an unexpected trip out of town the day after Thanksgiving, and my kiddos and I had prepared a half dozen of these and had them chilling in the fridge. While we sliced a few up on Thanksgiving morning, I put the remaining wraps in the cooler for our road trip to Minneapolis. And they were FABULOUS - sliced up as pinwheels for an appetizer, or cut in half and served as a wrap sandwich on the road.
The Garden Spinach Herb Wraps have a wonderful flavor, and don't you think the color is just beautiful? Add slices of roast turkey, some provolone or muenster cheese, a quick schmear of fresh Fresh Cranberry Raspberry Sauce or Cranberry Pomegranate Sauce and some fresh spinach leaves, roll them up, and sit tight! They will hold their shape best if you refrigerate for at least a couple of hours, but the flavors really start to combine and turn into a delicious feast if you let them sit in the refrigerator overnight.
And with a refrigerator filled with leftover roast turkey and a variety of homemade fresh cranberry sauce, this was the perfect thing to pack along for our road trip. We simply cut each roll in half and enjoyed the wrap sandwiches. So much better than fast food!
And with the beautiful combination of white, red and green, why in the word did I never think of these for Christmas appetizer parties before?
Whether you "wrap" them or slice them into pinwheels, I hope that you give these little treats a try - and love them as much as we do!
4 Garden Spinach Herb Wraps (I use Mission brand)
1 (8oz) pkg. Onion & Chive Cream Cheese or Neufchatel Cream Cheese (softened)
1 cup Cranberry Raspberry Sauce
16 slices of sliced Turkey deli lunch meat
16 slices of Provolone or Muenster Cheese
Fresh spinach leaves
HOW I MAKE THESE:
1. Smear softened cream cheese on top of a Garden Spinach Herb Wrap.
2. Layer 4 slices of turkey lunch meat on top of cream cheese layer.
3. Layer 4 slices of provolone or muenster cheese on top the turkey layer.
4. Spread a thin layer of Cranberry Raspberry Sauce (up to ¼ cup) on half of the cheese layer (it will slide down the remainder of the roll when you roll it up).
5. Layer fresh spinach leaves on top of the cranberry sauce.
6. Gently roll up the tortilla wrap as tight as you can starting on the end with the meat and cheese. Wrap tightly in plastic wrap and refrigerate until time to serve.
7. When ready to serve, remove plastic wrap. Insert toothpicks evenly about an inch apart from each other along the length of the rollup. Using a serrated knife, cut 1-inch pieces.
8. Push the toothpick all the way thru the wrap keep it from unraveling.
9. Serve and enjoy!
YIELD: 36-40 appetizers
Originally posted November 2010; revised and reposted December 2017 & 2019
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