Turkey and Cranberry Pinwheels (No-Cook Appetizer)

Turkey and Cranberry Pinwheels

These chilled flour-tortilla pinwheels have thin bands of turkey and provolone around a lightly pink cranberry-cream-cheese filling. Mixing the cranberry sauce into the cream cheese, rather than spreading it in a separate stripe, keeps the tortillas from getting too wet.

Roll the tortillas snugly and chill them whole before cutting. The filling firms as it chills, so the rounds hold together and show distinct spirals. Serve them cold with chives and the remaining cranberry sauce alongside.

Ingredients for Turkey and Cranberry Pinwheels

• 4 large, soft flour tortillas, about 10 inches across
• 8 ounces cream cheese, softened (225g)
• 2/3 cup thick cranberry sauce, divided
• 12 ounces thinly sliced cooked turkey (340g)
• 8 thin slices provolone, about 6 ounces (170g)
• 2 tablespoons chopped fresh chives, divided

Use cool cranberry sauce and drain off any separated liquid before measuring. Thinly sliced leftovers from Classic Roast Turkey with Butter can replace deli turkey; pat them dry before layering.

How to Make Turkey and Cranberry Pinwheels

1. Mix the spread: Stir the cream cheese with 1/3 cup cranberry sauce and 1 tablespoon chives until spreadable and lightly pink-flecked. Reserve the remaining sauce and chives for serving.
2. Layer the tortillas: Spread one-quarter of the cream cheese mixture thinly over each tortilla. Divide the turkey and provolone among them in thin, even layers, placing filling near the edge where each roll will begin. Leave a narrow uncovered edge where each roll will finish.
3. Roll and wrap: Starting opposite the uncovered edge, roll each tortilla snugly into an even log. Wrap each log tightly in plastic wrap or another snug food-safe wrapping.
4. Chill: Refrigerate the wrapped logs for at least 1 hour. Check that they hold their shape and the filling is firm enough to slice without smearing; chill longer if needed.
5. Slice and serve: Unwrap the logs and trim the uneven ends. Cut into rounds about 3/4 inch thick, wiping the knife between cuts as needed. Arrange with the spirals showing, scatter over the reserved chives, and serve the remaining 1/3 cup cranberry sauce in a small bowl alongside.

Yield: About 32 to 36 pinwheels, or 8 appetizer servings. Allow about 20 minutes to prepare and at least 1 hour to chill. No cooking is needed.

How to Keep the Spirals Tight

Fresh, pliable tortillas are less likely to split as you roll. Keep the spread, turkey, and cheese in thin layers rather than piling them in the center; thick layers can leave gaps or make the cut rounds unravel. If the filling smears, chill the logs longer before trying again. A sharp knife and a clean blade between cuts help keep the layers distinct.

Choosing Cranberry Sauce

Thick canned or homemade cranberry sauce works, but excess liquid can soften the tortillas. Mix only the measured 1/3 cup into the cream cheese and serve the rest separately. Dried cranberries make a chewier filling and are not an equal-volume substitute for the sauce.

Make-Ahead and Storage

For a make-ahead platter, refrigerate the tightly wrapped, unsliced logs overnight and cut them close to serving. Keep leftover cut pinwheels in an airtight container in the refrigerator for up to 2 days; the tortillas may soften sooner. Serve cold rather than reheating.

Nutrition

Approximate nutrition per appetizer serving (about 4 pinwheels): 360 calories, 19g protein, 19g fat, and 29g carbohydrates. Per 100g: approximately 235 calories, 12g protein, 12g fat, and 19g carbohydrates. Values vary with the tortillas, turkey, cheese, and cranberry sauce used.