Happy November! Wow how time has flown by. We started off November with a fun outdoor party at a friends house. The weather was beautiful, the beer was good, the games were fun and the food was great! We were all encouraged to bring a fall dish, so I decided to make these pinwheels with a fall/Thanksgiving spin using Gruyère cheese, sliced turkey, dried cranberries and spinach. They were so yummy!
I used the Publix Deli turkey cranberry holiday sub as inspiration for this appetizer. That is where the Gruyère cheese came from and it paired really well with the turkey. I also added some rosemary to the cheese spread to give it some authentic Thanksgiving seasoning.To make the cheese spread you need a food processor or a blender and you need to shred the cheese before processing or else it will just become a lumpy mess. You can add a touch of white wine to thin it out if you would like, but I did not. When it is blended enough just mix in the rosemary and spread it on the tortillas. This is a super easy dish to make!