Roasted Vegetable Turkey Pinwheels |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 64 |
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âThese are always a hit and great for any occasion because they can be made ahead of time! I make a double batch of the veggie cream cheese to use on crackers and bagels!â âKristin Andrews, Gresham, Oregon Ingredients:
2 medium yellow summer squash, cut into 1/2-inch slices |
1 large sweet yellow pepper, cut into 1-inch pieces |
1 large sweet red pepper, cut into 1-inch pieces |
2 large carrots, cut into 1/2-inch slices |
3 garlic cloves, peeled |
2 tablespoons olive oil |
2 packages (8 ounces each) cream cheese, cubed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
8 flavored tortillas of your choice (10 inches), room temperature |
1 pound thinly sliced deli turkey |
4 cups torn bibb or boston lettuce |
Directions:
1. Place the squash, peppers, carrots and garlic in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with oil; toss to coat. Bake, uncovered, at 425° for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.
2. Place the vegetables, cream cheese, salt and pepper in a food processor; cover and process until blended. Transfer to a large bowl; cover and refrigerate for 2-3 hours or until thickened.
3. Spread 1/2 cup cream cheese mixture over each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into eight slices. Yield: 64 appetizers.
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