Roasted Vegetable Turkey Pinwheels Recipe

5 5 8
Roasted Vegetable Turkey Pinwheels Recipe
Roasted Vegetable Turkey Pinwheels Recipe photo by Taste of Home
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Roasted Vegetable Turkey Pinwheels Recipe

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5 5 8
Publisher Photo
“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
MAKES:
64 servings
TOTAL TIME:
Prep: 45 min. + chilling
MAKES:
64 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Roasted Vegetable Turkey Pinwheels in Taste of Home August/September 2008, p62

Nutritional Facts

1 piece: 61 calories, 3g fat (2g saturated fat), 11mg cholesterol, 141mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Roasted Vegetable Turkey Pinwheels in Taste of Home August/September 2008, p62

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Reviews forRoasted Vegetable Turkey Pinwheels

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katecrid47 User ID: 7098019 268118
Reviewed Jun. 19, 2017

"These were good. I was looking for some finger food for a painting party and settled on these. They were easy to make and colorful with tomato tortillas and spinach tortillas. The recipe definitely made plenty. Might change a few things the next time but they were good as is. Thanks for sharing"

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rena 55 User ID: 1935799 248460
Reviewed May. 21, 2016

"Pinwheels are so easy, and tasty. These make great snacks, appetizers or an addition to a light meal. You can always change up the meat or put two types of meat together!"

MY REVIEW
hsmith30 User ID: 3561657 156074
Reviewed Jun. 25, 2012

"OMG! Absolutely fantastic. Still good the next day after refrigeration."

MY REVIEW
snowbob User ID: 2713374 154580
Reviewed Dec. 8, 2011

"I cut the recipe in half for a family of four."

MY REVIEW
vewebber58 User ID: 998755 78652
Reviewed Feb. 25, 2011

"I love these pinwheels....I use them as sandwiches instead of appetizers. I keep a container of the vegetable mixture in the refrigerator and spread a tortilla with a couple tablespoons of it, then layer on turkey or chicken, then lettuce. They're great for lunch."

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