Whether you’re looking for a new lunch idea or a fun party appetizer, these Turkey and Cheese Pinwheels are the perfect choice. With pretty swirls of color and a variety of tasty ingredients, cream cheese pinwheels are eye-catching, delicious and so enjoyable to eat!
This super easy turkey pinwheels recipe is a favorite go-to when I need a quick meal or a hassle-free party appetizer. I love the fact that it’s prepared ahead of time and keeps well in the fridge for several hours–even overnight!
When I’m ready to serve, all I need to do is slice the roll ups into 1 inch pieces. With no oven used and hardly any prep work involved, these tasty turkey pinwheels really are a breeze to put together.
So many different flavor combinations work in cream cheese pinwheels, but this turkey and cheese cracked version, with cheddar, bacon, ranch and chives, is my absolute favorite. You just can’t beat that incredibly delicious flavor combination!
Because they’re so fun to eat and taste great, these addicting, flavor packed turkey roll ups always have everyone reaching for more!
Why You’ll Love It
| Super easy, make ahead recipe- This is a great game day or party appetizer–especially since it’s made ahead of time and keeps well in the fridge. If you’re taking the pinwheels to a party or tailgate, bring them along rolled up and simply slice them when you arrive (they transport easier that way). Highly customizable recipe- There are so many ingredients that can be added to these tasty pinwheels. From crunchy, colorful veggies, including spinach, diced peppers, olives, pimentos and cucumbers, to additional smoked meats and cheeses (ham and Colby Jack are two of my favorites), feel free to make this recipe your own. Great for picky eaters- Turkey cream cheese pinwheels are protein packed, and are a great way to sneak in a ton of nutrients. They’re also super fun to eat and definitely kid-approved! These bite-sized sandwiches are great for lunchboxes and also busy weeknights. Serve with some fresh veggies or a fruit salad and you have a complete meal. |
Ingredients for Turkey and Cheese Pinwheels
For a full list of ingredients and measurements, see the printable recipe card below
- Burrito sized flour tortillas–feel free to use spinach, sun-dried tomato, or wheat here instead–just make sure to use an extra large size for a good roll up and pinwheel spiral effect; also use fresh tortillas (stale ones are hard to roll and keep together)
- Cream cheese, softened–I use reduced fat Philadelphia brand; this is the “glue” that keeps the pinwheels together
- Ranch mix & fresh chives–these herbs and seasonings are added to the cream cheese to make it super tasty and flavorful
- Finely shredded cheddar cheese–I use reduced fat; I like finely shredded because it sticks to the cream cheese better
- Cooked, chopped turkey bacon–feel free to use regular bacon or, to save time, use pre-packaged real bacon crumbles (just don’t use the crystallized stuff)
- Thinly sliced deli turkey–for a shortcut, Oscar Mayer is my preferred choice; I like the smoked or honey smoked for added flavor. If you’re using lunchmeat from the deli counter, I recommend Boar’s Head.
Click here for a list of equipment needed for this recipe.
- frying pan and kitchen prongs (if cooking your own bacon)
- small cutting board and chef’s knife
- food processor or large mixing bowl with sturdy spoon
- measuring spoons
- mixing spoons
- spreading spatula
- plastic wrap
How to Make Turkey and Cheese Pinwheels
- Cook 8 bacon strips in a skillet, flipping occasionally, until brown and crisp. Remove from heat, pat with paper towels to absorb excess grease, and crumble into small, bite-sized pieces.
- Add the softened cream cheese and shredded cheddar cheese to a food processor. Blend until smooth.
- Chop the fresh chives into tiny pieces; then add the chives and ranch seasoning mix to the food processor. Pulse and blend until fully incorporated with the cheese mixture.
- On a clean workspace, lay out one burrito. Spread roughly 1/4 of the cheese mixture onto the burrito. Be sure to cover the ENTIRE surface of the burrito since this is the “glue” that holds the turkey roll up together.
- Sprinkle 2 crumbled strips (or roughly 1/4 of the bacon) on top of the cheese mixture.
- Arrange 6-8 thin slices of turkey lunchmeat over the bacon. It’s okay if the slices overlap each other. Cover roughly 2/3 of the burrito with the turkey slices, but allow approximately 1/3 to be uncovered at the top (that’s because as you roll it up, the turkey will naturally start shifting to the top edge).
- Using both hands, start at the bottom and tightly roll up the burrito so that the meat and cheeses get tucked inside.
- Wrap the turkey roll up tightly with a few layers of plastic wrap.
- Repeat these steps to make three more roll ups. Then refrigerate all four of them for a minimum of one hour.
- When ready to serve, remove the plastic wrap. Place the roll ups seam side down on a cutting board; gently slice into 1 inch pieces. You should yield 8 decent looking pinwheels from each roll up (you may discard ends if you wish).
Helpful Tips for this Recipe
- Soften the cream cheese on your counter for easier mixing. If you don’t have a food processor, you will mix everything with the cream cheese in a large bowl with a sturdy spoon.
- Gently slice the pinwheels with a sharp knife. Otherwise, they may get squished!
- This is a great make ahead recipe, but I wouldn’t have the turkey roll ups sit more than 12 hours in the fridge before slicing and serving. Eventually, they will get soggy, so plan accordingly!
Storing Turkey Cream Cheese Pinwheels
Store in an airtight container and keep refrigerated. Enjoy assembled pinwheels within 2-3 days. If you need to make some of this recipe further ahead of time, mix the cheese and herb portion and keep it refrigerated in a separate container. It can keep this way for up to one week. Then assemble the roll ups and have them set for at least one hour.
Because of the cream cheese and flour tortillas, freezing isn’t recommended. The turkey pinwheels will be too soggy when you defrost them.
What to Serve with this Turkey Roll Ups Recipe
- For football watch parties and tailgating, Football Cheese Ball, Pepperoni Pizza Dip, Cajun Snack Mix, Parmesan Herb Seasoned Pretzels and Garlic Ranch Pretzels are excellent choices!
- If you’re enjoying this for lunch or taking the pinwheels along to a potluck or luncheon, serve them alongside Asparagus Tomato Salad, Mediterranean Bean Salad, Zucchini Slaw or Pepperoni Pasta Salad.
- For other yummy sandwich ideas (with melted cheese), check out Ham and Swiss Cheese Sliders and Chicken Fajita Quesadillas!
Turkey and Cheese Pinwheels
Description
This super easy cream cheese pinwheels recipe is a favorite go-to for a quick meal or a hassle-free party appetizer. It can be prepared ahead of time and keeps well in the fridge for several hours--even overnight! When ready to serve, simply slice the roll ups into 1-inch pieces and enjoy!
This turkey and cheese cracked version, with cheddar, bacon, ranch and chives, is my absolute favorite. You just can't beat that incredibly delicious flavor combination!
Turkey and Cheese Pinwheels
How to Make Turkey and Cheese Pinwheels:
-
Cook 8 bacon strips in a skillet, flipping occasionally, until brown and crisp. Remove from heat, pat with paper towels to absorb excess grease, and crumble into small, bite-sized pieces.
-
Add the softened cream cheese and shredded cheddar cheese to a food processor. Blend until smooth.
-
Chop the fresh chives into tiny pieces; then add the chives and ranch seasoning mix to the food processor. Pulse and blend until fully incorporated with the cheese mixture.
-
On a clean workspace, lay out one burrito. Spread roughly 1/4 of the cheese mixture onto the burrito. Be sure to cover the ENTIRE surface of the burrito since this is the "glue" that holds the turkey roll up together.
-
Sprinkle 2 crumbled strips (or roughly 1/4 of the bacon) on top of the cheese mixture.
-
Arrange 6-8 thin slices of turkey lunchmeat over the bacon. It's okay if the slices overlap each other. Cover roughly 2/3 of the burrito with the turkey slices, but allow approximately 1/3 to be uncovered at the top (that's because as you roll it up, the turkey will naturally start shifting to the top edge).
-
Using both hands, start at the bottom and tightly roll up the burrito so that the meat and cheeses get tucked inside.
-
Wrap the turkey roll up tightly with a few layers of plastic wrap.
-
Repeat these steps to make three more roll ups. Then refrigerate all four of them for a minimum of one hour.
-
When ready to serve, remove the plastic wrap. Place the roll ups seam side down on a cutting board; gently slice into 1 inch pieces. You should yield 8 decent looking pinwheels from each roll up (you may discard ends if you wish).
-
Refrigerate leftovers. Enjoy assembled pinwheels within 2-3 days. If you need to make some of this recipe further ahead of time, mix the cheese and herb portion and keep it refrigerated in a separate container. It can keep this way for up to one week. Then assemble the roll ups and have them set for at least one hour.
Because of the cream cheese and flour tortillas, freezing isn't recommended. The turkey pinwheels will be too soggy when you defrost them.
Note
- Soften the cream cheese on your counter for easier mixing. If you don't have a food processor, you will mix everything with the cream cheese in a large bowl with a sturdy spoon.
- Gently slice the pinwheels with a sharp knife. Otherwise, they may get squished!
- This is a great make ahead recipe, but I wouldn't have the turkey roll ups sit more than 12 hours in the fridge before slicing and serving. Eventually, they will get soggy, so plan accordingly!
