Name: Cranberry Turkey Pinwheels
Ingredients: 1 12 oz. bag of fresh cranberries; 2 fresh jalapenos, sliced with seeds; 1 bunch of green onions, sliced equals about 1 cup; ½ cup fresh cilantro, slightly chopped; ¼ tsp. salt; ½ T lime juice; 2 T Pinehurst Olive Oil Co. Cranberry Pear Balsamic Vinegar; 1 cup of Cranberry Salsa (above) It’s easiest to make the salsa the day before serving!; 1 8 oz. container of cream cheese (We used plain, but they would be delicious with a veggie or chive cream cheese as well!); Spinach Wraps; 1 lb. Turkey Lunch meat; Toothpicks

Ingredients

Scale

Cranberry Salsa

1 12 oz. bag of fresh cranberries
2 fresh jalapenos, sliced with seeds
1 bunch of green onions, sliced equals about 1 cup
½ cup fresh cilantro, slightly chopped
¼ tsp. salt
½ T lime juice
2 T Pinehurst Olive Oil Co. Cranberry Pear Balsamic Vinegar

Pinwheels

1 cup of Cranberry Salsa (above) It’s easiest to make the salsa the day before serving!
1 8 oz. container of cream cheese (We used plain, but they would be delicious with a veggie or chive cream cheese as well!)
Spinach Wraps
1 lb. Turkey Lunch meat
Toothpicks

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Instructions

Blend Salsa ingredients together in a food processor, until blended.
Refrigerate for at least 2 hours.
Spread ¼ of cream cheese onto a tortilla.
Spread ¼ cup of Cranberry Salsa onto half of the cream cheese covered tortilla.
Layer about 9-10 slices of turkey meat on top of the salsa side of the tortilla.
Roll tortilla tightly, starting with the turkey side.
Use a serrated knife and slice into 1” slices, securing with a toothpick. The edges will not be the perfect shape, so you can use those as a taste tester and enjoy!
Makes about 25 or more pinwheels!