Makes 12 servings
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!
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.