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Thanksgiving Pinwheels hero shot

Thanksgiving Pinwheels

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 40 pinwheels
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large flour tortillas 10-inch, at room temperature
  • 8 oz cream cheese, softened 225g
  • ⅓ cup cranberry sauce 90g, whole-berry or smooth, plus more to spread
  • 1 teaspoon orange zest optional
  • ½ lb thin-sliced turkey or ham 225g
  • 2 cups baby spinach or arugula
  • Optional: thin-sliced provolone or havarti
  • Optional: chopped pecans

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Sharp knife
  • Serving platter

Method
 

Make the filling
  1. Beat the cream cheese with the ⅓ cup cranberry sauce and orange zest until spreadable but still holding.
Warm the tortillas
  1. Warm the tortillas briefly (10 seconds each) so they are pliable. Cold tortillas crack.
Assemble
  1. Spread each tortilla edge to edge with the cranberry cream cheese. Add a thin smear of extra cranberry sauce, then a single layer of turkey, then spinach and any cheese.
Roll
  1. Roll each up tightly. Wrap each log in plastic and twist the ends.
Chill
  1. Chill at least 2 hours, or overnight.
Slice
  1. Trim the ragged ends and slice into ¾-inch rounds with a sharp serrated knife, wiping it between cuts. Lay flat on a platter.

Notes

The cream cheese is the glue; spread it edge to edge so the roll seals. Chill the rolled logs firm before slicing, or they squash into ovals. A sharp serrated knife, wiped between cuts, gives you clean spirals.