Turkey Cranberry Pinwheels

Vickie Parks


This is a little different than other recipes of the same name. The recipe was demonstrated on a cooking segment of our local news station in the Pacific Northwest market. The amounts weren't given, so I had to guess when I made these, so the amounts are what worked best for me. So feel free to adjust the ingredients to what works best for you. These can be made as an appetizer for Thanksgiving Day, or it can be made later as a quick snack to use up leftover turkey and cranberry sauce after Thanksgiving dinner.

★★★★★ 1 vote
15 Min
15 Min


8 oz
package refrigerator crescent dinner rolls
4 slice
cooked turkey (use thanksgiving leftovers)
1/2 c
cranberry sauce (use thanksgiving leftovers)
3 oz
cream cheese


1/2 cup
dried cranberries (optional)
1/2 cup
finely chopped walnuts (optional)


1Unroll the crescent rolls and separate into rectangles. Press the seams together to form four rectangles.
2Spread cream cheese on each rectangle. Shred turkey over cream cheese and top with cranberry sauce. (You can also add some dried cranberries or finely chopped walnuts, too.) Roll up the rectangle from the short side and press the seam to seal.
3Cut each roll into 4 or 5 pinwheels, and place on a lightly greased cookie sheet.
4Bake according to package directions (or 350°F) for 12 to 15 minutes or until light golden brown. Serve warm.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Quick & Easy