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