Turkey, Cranberry and Gruyère Pinwheels

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!pinwheels5

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.pinwheels12To 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!pinwheel11

Turkey, Cranberry and Gruyère Pinwheels



  • 5 large burrito-size tortillas
  • 8 oz cream cheese
  • 4 oz Gruyère cheese, shredded
  • 2 tsp rosemary
  • 2 cups of spinach
  • 1 16 oz package oven roasted deli turkey
  • 1/2 cup dried cranberries


  1. Combine cream cheese, shredded Gruyère and rosemary in a food processor or blender and process until smooth and creamy
  2. Spread about 1-2 Tbsp of cheese mixture over tortilla
  3. Top with 1-2 Tbsp cranberries, spinach and turkey
  4. Roll up the tortillas and place slit side down on a plate and place in the refrigerator for 5-10 minutes to rest
  5. After resting, take out of the refrigerator and cut 3/4-1″ pieces and discard (or snack on) the unfilled ends
  6. Serve and enjoy!


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