Turkey Pinwheels With Roasted Vegetable Spread

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Turkey pinwheels are the perfect appetizer – dainty and cute, but also delicious and satisfying. Made with a creamy roasted vegetable spread inside a tortilla, with turkey and cheese, they are sliced into circles and make a great appetizer, snack or lunch.



For the Roasted Veggie Spread:

  • 1 medium zucchini, sliced into circles
  • 1 bell pepper (red, yellow or orange), seeded and cut into slices
  • 2 tomatoes, seeded and cut into chunks
  • 1 onion, sliced into half circles
  • 35 garlic cloves, peeled
  • 1 Tablespoon olive oil
  • salt, pepper, to taste
  • 1 (8oz.) package cream cheese, softened to room temperature

For the pinwheels:

  • 8 large flour tortillas (or any kind that you like)
  • 1 lb turkey, thinly sliced
  • 1 lb cheese, sliced (any kind that you like, mozzarella, provolone, swiss, etc)


  1. Preheat the oven to 400 degrees. Toss the vegetables with the oil, salt and pepper and distribute evenly on a large rimmed baking sheet.
  2. Roast in the preheated oven for about 30 minutes, until the vegetables are golden, some of the vegetables may even start to get charred. That’s good.
  3. Pulse in a food processor to puree the vegetables. You may want to peel of the skin from the tomatoes and the pepper if your food processor doesn’t puree well. 
  4. Add the softened cream cheese and pulse to combine. Season with salt and pepper. You can also add minced fresh herbs. You can make this spread ahead of time. It’s also great served on crackers, bagels, or as a dip with fresh vegetables.
  5. Spread about 1 -1/2 Tablespoon of it on a large tortilla, place a few slices of turkey on top of the spread and top with slices of cheese. Roll it up tightly but without squeezing out the spread.
  6. Repeat with the rest of the ingredients. When you have rolled up all the tortillas, slice them with a sharp knife into 1/2 – 1 inch pinwheels. You can make this ahead of time and refrigerate to store. Refrigerating will also held firm the wraps up and they are much easier to slice into pinwheels when they are cold.


Yields: 1 1/2-2 cups of spread, approximately 10 wraps, each cut into 1 inch thick pinwheels