1 can (8 oz) Pillsbury® refrigerated reduced fat crescent dinner rolls
6 Tbsp. left-over jellied cranberry sauce
1/2 cup left-over turkey breast, skinless, thinly sliced into tiny pieces
1/3 cup fat free or 2% milk mozzarella cheese, shredded
Non-stick cooking spray (optional)
Heat oven to 400°F.
Use a non-stick baking pan or spray a large cookie sheet with cooking spray.
Unroll crescent roll dough; press into a 8 inch by 12 inch long rectangle, firmly pressing perforations to seal dough.
Using a spatula, spread the 6 Tbsp. of cranberry sauce dollops evenly on top of rectangle. Sprinkle shredded cheese over cranberry sauce. Then arrange left-over thinly sliced turkey evenly over top.
Starting with longest side, roll up; pinch long side to seal. With serrated, or very sharp knife, cut into 24 -1/2 inch slices.
Place cut side down on cookie sheet. The top side will be slightly risen.
Bake 10 to 12 minutes, or until golden brown. Using a spatula, remove baked pinwheels from cookie sheets. Serve baked turkey cranberry pinwheels, while still warm.
Karen’s Note: If there ever was a recipe that made me hungry while blogging…these Turkey Cranberry Pinwheels are surely one of these recipes. After completely devouring these wonderful appetizers during the first quarter of a recent football game, namely the Kansas City Chiefs, my husband asked me if he could have more and I said, “We both ate at least 12 servings just now.” I then said, “Do you want me to make these again for dinner?” He didn’t reply…after all I served these Turkey Cranberry Pinwheels with my homemade guacamole too!