Pesto Turkey Pinwheels with Smoked Provolone
A Flavor Explosion in Every Bite
Ever dreamt of a snack or meal that packs a ton of flavor without stealing your whole afternoon? Meet your new go-to: Pesto Turkey Pinwheels with Smoked Provolone! These delectable bites mix zesty pesto with creamy cheese, all rolled up in a soft tortilla. They’re quick, easy, and just as perfect for a cozy movie night as they are for a fancy cocktail party. 😋
Why Make This Recipe
There are so many reasons to love these pinwheels!
- Easy to make: From prep to roll, you’ll be munching in no time. Perfect for busy weeknights!
- Family-friendly: Everyone from picky toddlers to your food-loving friends will rave about them. Who can resist a fun, finger-food?
- Minimal cleanup: One food processor, a cutting board, and a few plates… that’s it! Seriously, who wants to do the dishes after cooking?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup fresh basil
- 1/4 cup pine nuts or walnuts
- 1 large handful baby spinach
- 1 garlic clove
- 1/4 cup olive oil
- Juice of 1/2 lemon
- 2 tablespoons grated parmesan
- 1/2 teaspoon pepper
- 1/2 teaspoon sea salt (or to taste)
- 3 oz. cream cheese, softened
- 4 slices oven roasted turkey breast, deli sliced medium
- 4 deli slices smoked provolone
- 2 10-inch tortillas
Directions
Let’s get rolling! Here’s how to make these tasty pinwheels:
- In a food processor, combine basil, spinach, lemon juice, parmesan, and garlic. Process to combine and break down the spinach and basil.
- Slowly pour in the olive oil and process until smooth. Adjust thickness with more olive oil if necessary.
- Season with salt and pepper to taste.
- Transfer 1/4 cup of the pesto to a bowl and mix with the softened cream cheese until fully combined.
- To assemble the pinwheels, spread half of the cream cheese mixture onto a tortilla, leaving the edges free.
- Layer with two slices of turkey and two slices of provolone. Roll tightly.
- For easier cutting, wrap the rolled tortilla in plastic wrap and chill for about 30 minutes (optional but recommended). Enjoy!
How to Make Pesto Turkey Pinwheels with Smoked Provolone (Overview)
Making these pinwheels couldn’t be easier! Just start by whipping up a vibrant pesto in the food processor. This step goes super fast — just throw in your fresh basil, spinach, lemon, garlic, and nuts, then blend it all together.
Once you’ve achieved that tantalizingly creamy consistency, mix it with cream cheese and spread it onto tortillas. Layer on the turkey and provolone, then roll them tight like a burrito. A quick chill in the fridge makes it easier to slice, but is totally up to you.
Pro Tip: Don’t skip the chilling step if you want perfect slices! 😉
How to Serve Pesto Turkey Pinwheels with Smoked Provolone
These pinwheels are versatile! They shine on their own as a snack but can elevate a lunch spread. Pair them with a crunchy garden salad or serve them on a beautiful platter alongside colorful veggies and dips.
Imagine the vibrant greens of the basil and spinach against the stylish golden hue of the smoked provolone. The aroma alone will have guests asking for more!
How to Store Pesto Turkey Pinwheels with Smoked Provolone
Got leftovers? Lucky you! These pinwheels keep well in the fridge for about 2-3 days. Just store them in an airtight container — you can enjoy that fresh taste later!
If you want to prep in advance, feel free to make the pinwheels ahead of time and store them wrapped in plastic. You can even freeze them, but be sure to slice after thawing to maintain that fabulous texture.
Tips to Make Pesto Turkey Pinwheels with Smoked Provolone
Here are a few handy tips that’ll up your pinwheel game:
- Swap nuts: Don’t have pine nuts? Substitute them with almonds or pecans for a unique twist.
- Add a kick: Mix in crushed red pepper flakes for heat if you like things spicy!
- Use different wraps: Spinach or sun-dried tomato tortillas add a bit of flair and flavor.
Variation
Want to switch it up? Try adding roasted red peppers or avocado for extra creaminess. For a vegan option, skip the turkey and cheese or use plant-based substitutes.
FAQs
Q: Can I make these pinwheels ahead of time?
Absolutely! They last in the fridge for up to 2-3 days, so feel free to prep in advance.
Q: What can I use instead of cream cheese?
You can swap it out for Greek yogurt or a vegan cheese alternative for a lighter version.
Q: How do I make them gluten-free?
Simply replace the tortillas with gluten-free wraps, and you’re all set!
📌 Pin this recipe for your next cozy dinner night!
Pesto Turkey Pinwheels with Smoked Provolone
Ingredients
Method
- In a food processor, combine basil, spinach, lemon juice, parmesan, and garlic. Process to combine and break down the spinach and basil.
- Slowly pour in the olive oil and process until smooth. Adjust thickness with more olive oil if necessary.
- Season with salt and pepper to taste.
- Transfer 1/4 cup of the pesto to a bowl and mix with the softened cream cheese until fully combined.
- Spread half of the cream cheese mixture onto a tortilla, leaving the edges free.
- Layer with two slices of turkey and two slices of provolone. Roll tightly.
- For easier cutting, wrap the rolled tortilla in plastic wrap and chill for about 30 minutes (optional but recommended). Enjoy!
Notes
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