Roasted Vegetable Turkey Pinwheels Recipe

Ingredients

• 2 medium yellow summer squash, cut into 1/2-inch slices
• 1 large sweet yellow pepper, cut into 1-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces
• 2 large carrots, cut into 1/2-inch slices
• 3 garlic cloves, peeled
• 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
• 2 packages (8 ounces each) cream cheese, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 flavored tortillas of your choice (10 inches), room temperature
• 1 pound thinly sliced deli turkey
• 4 cups torn Bibb or Boston lettuce

Directions

• Place the squash, peppers, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 450° for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.
• Place the vegetables, cream cheese, salt and pepper in a food processor; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 2-3 hours or until thickened.
• Spread 1/2 cup cream cheese mixture over each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices. Yield: 64 appetizers.

Roasted Vegetable Turkey Pinwheels published in Taste of Home August/September 2008, p62