Quick party trick- Pesto Turkey Pinwheels

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We had a Christmas party this past weekend in which we all brought dishes.  When completing the list of who would make what, the theme pretty quickly turned from dinner to hors d'oeuvres and desserts.  I decided to bring black eyed pea salsa (can't believe I haven't shared this before- recipe coming soon!) and these pinwheels, which I sort of made up on the spot.  I had seen different recipes on The Pioneer Woman and floating around on Pinterest, but pinwheels are the sort of thing that just seem to not need precision or a recipe- they're like a sandwich and encourage customization.

Plus, who doesn't love pinwheels?  My grandmother used to buy some from Sam's Club and serve them at family get togethers.  They were my favorite.  I have good memories of times where pinwheels are served.

Anyway, they were a pretty big hit- all of them were eaten, and they're on the healthier end of party food- lower in fat, not fried, no mayo.

Pesto Turkey Pinwheels
Makes 25 pinwheels/ 5 tortillas

1/2 block (4 oz) cream cheese, softened
1/3 cup prepared pesto
5- 8-10 inch tortillas
1- 8oz package deli turkey- not shaved
1 or 2 roasted red peppers, cut into thin strips
8 oz package sliced provolone, meunster, or cheese of your choice
Asiago or Parmesan cheese, shredded or ribboned

In a small bowl, mix together the cream cheese and pesto until well incorporated.

Working 1 tortilla at a time, lay tortilla on a flat surface and spread the pesto/cream cheese mixture onto the tortilla in a thin layer, leaving about 1/2"- 1" border.  Add 3-4 turkey slices, spreading out evenly over the pesto mixture.  Layer with the cheese slices and the red bell pepper strips, using the bell pepper strips every few inches (see photo, above).  An optional variation is to leave out the cheese slices and instead to cover the turkey and red pepper strips with the Asiago or Parmesan shavings/shreds.

Beginning with 1 end, tightly roll the tortilla up, slice into 1 1/2" slices, and pin with toothpicks to keep together.  You should have 7-9 total slices, including the ends.


  • I had a lot of cream cheese mixture left over, but that will work well with any wraps you may want to make yourself, maybe as a pasta sauce, a veggie dip, etc.  Or just make more wraps.
  • I alternated use between the meunster cheese and Asiago cheese in the wraps, partially for experimentation and partially because I didn't have that much sliced cheese on hand.  I am not sure which I preferred, and I am not sure the crowd had a preference either.  
  • I used spinach and herb wraps, but any soft tortilla shell will do.  I liked the green color, especially here at Christmas.

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