easy leftovers: turkey and sun dried tomato pinwheels

     Okay...so I know Thanksgiving is just a few days away. I should be posting something to be served on the big day, right? Well hear me out. For me, Thanksgiving is about tradition. I have the same menu every year and look forward to knowing exactly what to expect on the table (or in my case, on our spiral staircase that we use as a tiered serving table in my tiny Brooklyn apartment). I know tradition isn't for everyone, but when it comes to Thanksgiving it is for me!

     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.

     Leftovers really are my favorite part of the Thanksgiving holiday. You can dissect the meal and do all sorts of things with each part. You may remember my post for Eggs in Purgatory last year featuring leftover mashed potatoes as pillowy clouds for eggs and tomato sauce (try it if you haven't, you won't be sorry!). This post focuses on what to do with that leftover turkey. Whether you thinly slice it, shred it, or just go out and buy deli turkey it'll taste great!

     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.

     Pinwheels are perfect finger food and easy to transport to a potluck or party. The best part is how quickly they come together - it takes all of five minutes to make a dozen and after the exhausting, time consuming effort of a Thanksgiving feast five minutes is about all you really want to put towards anything the next day! It's a win-win.

     I hope you all have a delicious and filling Thanksgiving feast, but here is to many leftovers!

Turkey and Sun Dried Tomato Pinwheels
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

1. Spread 3 TBS cream cheese onto the flour tortilla, being sure to coat entire surface of tortilla evenly.
2. In two vertical lines, evenly spread sun dried tomatoes (4 slices per side of tortilla).
3. 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).
4. Sprinkle garlic powder all over.
5. Add your layer of turkey evenly all over the surface of the tortilla.
6. 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!
7. 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.
8. Slice off the ends and discard (or munch on them!) and then slice your pinwheels in 1/2 inch pieces. Enjoy!