Turkey and Sun-Dried Tomato Pinwheels

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Whether you’re planning snacks for the Super Bowl, pulling together a Thanksgiving weekend leftovers tray, or showing up to a Christmas potluck, Turkey and Sun-Dried Tomato Pinwheels deserve a spot on your table.

These little roll-ups are everything you want in a party appetizer: they hold up well at room temperature, take less than 15 minutes to prep, and look impressive enough to earn a spot on any grazing board.

Pinwheels like these are especially great for game-day parties because they’re hand-held, not messy, and easy to load onto a paper plate in between plays. Around the holidays, they make a perfect cold starter at potlucks or Christmas buffets, and after Thanksgiving, they’re a genius way to use up leftover turkey. Whatever the occasion, these creamy, savory bites with a pop of color from bell pepper and basil are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Make-Ahead Friendly: Prep these pinwheels hours or even a full day in advance. The filling holds up beautifully in the fridge, and the chilled rolls slice cleanly when you’re ready to serve.
• Easy to Transport: Wrapped tightly and stacked in a shallow container, these travel well without getting soggy or falling apart—perfect for picnics, office parties, or potlucks.
• Quick to Prepare: Just 10 minutes of prep time and no cooking involved. You can knock these out fast, even right before heading out the door.
• No Mess at the Table: They’re bite-sized, hand-held, and neat to eat—great for grazing boards, buffets, or kids’ parties.
• Flexible Ingredients: Works with leftover turkey, deli meat, or even vegetarian swaps. The base spread is easy to adapt with whatever’s in your fridge.
• Cold-Served Convenience: No reheating or timing issues—serve straight from the fridge or at room temp.

Ingredients

• 6 oz. cream cheese, softened – Leave it out for 30 mins before use for easy spreading. You can use whipped cream cheese for a lighter texture.
• 1/4 cup sour cream – Helps loosen the spread. Greek yogurt is a great swap if you want a tangier, protein-rich version.
• 1/2 cup sun-dried tomatoes, chopped – Use oil-packed for easier mixing and richer flavor. Drain excess oil first.
• 1 red bell pepper, finely diced – Adds crunch and sweetness. Yellow or orange work too.
• 2 scallions, finely diced – For a light oniony bite. Substitute with finely chopped chives or red onion in a pinch.
• 1/4 cup fresh basil, thinly sliced – Don’t skip this; it adds a fresh lift. Sub with baby spinach if you’re out of basil.
• 2 burrito-sized tortillas – The large size helps with easy rolling. Use spinach or sun-dried tomato wraps for color.
• 8 slices deli turkey – Oven-roasted or smoked both work well. Leftover roast turkey is also great.
• Sea salt and black pepper, to taste

How to Make Turkey and Sun-Dried Tomato Pinwheels

Make the spread: In a medium mixing bowl, add the softened cream cheese and sour cream. Use a fork or spatula to mix until smooth.

Stir in chopped sun-dried tomatoes, diced red bell pepper, scallions, and thinly sliced basil. Season with a pinch of sea salt and a few cracks of black pepper. Mix well until all ingredients are evenly combined.

Prepare the tortillas: Lay one burrito-sized tortilla flat on a clean surface.

Spread it out: Using an offset spatula or butter knife, spread half of the cream cheese mixture evenly over the tortilla, right to the edges.

Add the turkey: Layer four slices of turkey over the spread, slightly overlapping, covering the entire surface.

Roll it up: Starting at the edge closest to you, roll the tortilla tightly like a jelly roll.

Repeat: Do the same with the second tortilla and the remaining ingredients.

Wrap and chill: Wrap each roll tightly in plastic wrap or parchment paper. Place in the fridge for at least 30 minutes (or up to 24 hours). This helps them firm up for cleaner slicing.

Slice and serve: Unwrap and use a sharp knife to slice into 1-inch pinwheels. Wipe the blade between cuts for neater slices.

Enjoy: Serve immediately or store in a single layer in an airtight container if transporting.

Storage & Serving Tips

• Storage: Keep sliced pinwheels in a single layer in an airtight container. Refrigerate up to 2 days. Avoid stacking to prevent squishing.
• Serving: Best served slightly chilled or at room temp. Perfect on grazing boards, appetizer trays, or packed in lunchboxes.
• Transporting: Great for potlucks and picnics. Use a shallow container to keep the pinwheels neatly arranged during transport.

Variation Ideas

• Swap turkey for ham, chicken, or roast beef.
• Add a thin layer of pesto or Dijon mustard under the turkey for extra flavor.
• Use flavored tortillas (spinach, tomato, or whole grain) for color and added taste.
• For a vegetarian version, leave out the meat and add sliced cucumber, shredded carrot, or baby spinach.

FAQs

Can I make these pinwheels ahead of time?
Yes! They’re actually better when made ahead since chilling helps them hold their shape. Prepare up to 24 hours in advance, slice just before serving.

Can I freeze them?
Not recommended. Cream cheese changes texture when frozen and thawed, becoming grainy and watery.

How do I stop the pinwheels from unrolling?
Chilling after rolling is key. Also, wrap tightly in plastic wrap and slice with a sharp knife.

What’s the best way to slice them cleanly?
Use a serrated knife or very sharp chef’s knife. Clean the blade with a damp paper towel between cuts.

Can I use leftover Thanksgiving turkey instead of deli slices?
Absolutely! Just slice it thinly and evenly so the pinwheels still roll up nicely.

These Turkey and Sun-Dried Tomato Pinwheels are bound to be the MVP of your snack table—whatever the occasion. Quick to prep, easy to store, and packed with flavor, they’re always a crowd-pleaser.

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