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Roasted Vegetable Turkey Pinwheels

 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


  • 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


  • 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

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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.
Nutritional 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.