Turkey And Cream Cheese Spirals Recipes

SOUTHWEST TURKEY SPIRALS

Steps:

• In a small bowl, combine the first seven ingredients until blended. Spread over tortillas. Roll up tightly jelly-roll style; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices.

TURKEY TORTILLA SPIRALS

Steps:

• Place turkey on tortillas to within 1/4 in. of edge. Spread cream cheese over turkey; sprinkle with pecans. Spread each with 2 tablespoons cranberry sauce. Roll up jelly-roll style; wrap tightly in plastic wrap. Refrigerate for 1 hour or until firm. , Just before serving, cut each roll into six pieces. In a small bowl, combine the celery, onions and remaining cranberry sauce. Serve with tortilla spirals.

SPIRAL SANDWICH

Steps:

• Cover bread evenly with spreadable cheese.
• Layer turkey, tomato, Swiss cheese and spinach on bread, leaving about 4 inches at one side covered with spreadable cheese only.
• Beginning at the side layered with turkey, roll up bread. Trim each end with serrated knife to make even; cut bread roll into 1-inch slices.

TORTILLA PINWHEELS

Steps:

• Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
• Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.

TURKEY TORTILLA SPIRALS

Steps:

• Spread layer of cream cheese on each tortilla. Place turkey on top of the cream cheese. Sprinkle with chopped pecans. Spread each with 2 T. of cranberry sauce. Roll-up jelly roll style; wrap tightly in plastic wrap. Refrigerate for an hour or until firm. Just before serving, cut each roll into six or more pieces. In a small bowl, combine the celery, onions and remaining cranberry sauce. Serve with tortilla spirals.

TURKEY AND CREAM CHEESE SPIRALS

Steps:

• If cheese is stiff, set aside at room temperature to soften. Spread 2 to 4 tablespoons cheese in thin layer on each turkey or ham slice. (The amount of cheese needed depends on the size of the slices.)
• Roll up tightly from short end and wrap each roll, separately, in plastic wrap. Refrigerate for 2 hours or until ready to serve.
• With sharp knife, trim ends of each roll, then cut into 1/2-inch slices. To serve, place basil or parsley leaves on crackers. Top each with one spiral.

CREAM CHEESE SPIRALS (COOKIES)

Steps:

• 1. With an electric mixer, cream the butter, cream cheese and 2 tsp sugar until soft. Sift the flour over the cream cheese mixture and mix until combined. Gather into a ball and divide in half. Flatten each half, wrap in plastic and refrigerate for at least 30 minutes.
• 2. Make the Filling: In a small bowl, mix together the chopped walnuts, brown sugar and cinnamon; set aside.
• 3. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper; set aside.
• 4. Working with one half of the dough at a time, roll it out thinly into a circle about 11 inches in diameter. Trim the edges with a knife, using a dinner plate as a guide. Brush the surface with the egg white glaze and then sprinkle evenly with half of the filling.
• 5. Cut the circle into quarters, and each quarter into 4 sections, to form 16 triangles. Starting from the base of the triangles, roll up to form spirals.
• 6. Place the spirals on the cookie sheets and brush with the remaining glaze. Sprinkle with caster sugar. Bake for 15 - 20 minutes, or until golden. Cool on a wire rack.