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Roasted Vegetable Turkey Pinwheels

“These are always a hit and great for any occasion because they can be made ahead of time! I make a double batch of the veggie cream cheese to use on crackers and bagels!” —Kristin Andrews, Gresham, Oregon

64 ServingsPrep: 45 min. + chilling

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 olive 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 425° 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

2 of 2

Roasted Vegetable Turkey Pinwheels (continued)

Directions (continued)

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.

Nutrition Facts: 1 piece equals 61 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 141 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.