So my favorite part is before and after. Before for the Thanksgiving themed potlucks, work parties, etc when you aren't necessarily making a huge feast. After for, well, the LEFTOVERS! Before and after give me way more wiggle room for creativity. I love it.
These pinwheels have flavors not typically associated with Thanksgiving. But they have turkey, and that's what matters! Plus, lets face it, you can only take so much turkey paired with cranberry sauce. Using sun dried tomatoes and kalamata olives is a great way to shake things up and still be worthy of this time of year.
I hope you all have a delicious and filling Thanksgiving feast, but here is to many leftovers!
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: makes 1 dozen pinwheels
You Will Need:
- 1 large flour tortilla ("burrito size")
- 3 TBS cream cheese plus a little more for "glue", softened
- 8 large slices, or about 2 TBS, sun dried tomatoes
- 12 pitted kalamata olives, halved lengthwise
- 1/4 tsp garlic powder
- 1/8 lb, or about 1/4 cup, sliced or shredded turkey
- Spread 3 TBS cream cheese onto the flour tortilla, being sure to coat entire surface of tortilla evenly.
- In two vertical lines, evenly spread sun dried tomatoes (4 slices per side of tortilla).
- In the same way you did the tomatoes, evenly spread two lines of olives (can be done right next to each tomato line for ease).
- Sprinkle garlic powder all over.
- Add your layer of turkey evenly all over the surface of the tortilla.
- Add some dabs of cream cheese to act as glue (5 or 6) and then spread a tiny more at the end you are rolling towards. Remember, you will be rolling towards your lines of tomato and olive, not up them. You want these to be evenly spread in the pinwheels!
- Tightly roll the tortilla towards the "glued" end, being sure to stay tight when going over the tomato and olive lines. Gently press to seal.
- Slice off the ends and discard (or munch on them!) and then slice your pinwheels in 1/2 inch pieces. Enjoy!