Friday, September 5, 2008

Roasted Vegetable Turkey Pinwheels & Mini Pumpkin Bites

I've got two delicious round foods for you! I didn't plan it that way, but I think it is kinda funny how both of these dishes are in the exact same pattern! :)

The pinwheels came from the August/September issue of Taste of Home. These were such a yummy lunch and a great way to get in veggies mid-day! The required a bit of planning, but it wasn't too bad. I roasted the veggies around 9 am and we ate the wraps at noon. I think the cream cheese filling would also be great as a dip!

The mini pumpkin bites are super quick and so good! I found the recipe on Sparkpeople over a year ago and I love them! Just mix together and pipe onto Nilla wafers. Or... for an even quicker treat, just dip the cookies straight into the bowl!


Roasted Vegetable Turkey Pinwheels
2 medium yellow summer squash, cut into 1/2" slices
1 large sweet yellow pepper, cut into 1" pieces
1 large sweet red pepper, cut into 1" pieces
2 large carrots, cut into 1/2" slices
3 garlic cloves, peeled
2 TBSP olive oil
2 pkgs (8 oz each) cream cheese, cubed
1/2 tsp salt
8 tortillas (10"), room temperature
1 pound thinly sliced deli turkey
4 cups torn Bibb or Boston lettuce

Place squash, peppers, carrots, and garlic in a baking pan. Drizzle with oil; toss to coat. Bake, uncovered, at 450 for 25-30 minutes or until lightly browned and tender, stirring once. Cool slightly.

Place the vegetables, cream cheese, salt, and pepper in a food processor; cover and process until blended. Transfer to a bowl; cover and refrigerate for 2-3 hours or until thickened.

Spread 1/2 cup cream cheese mixture on each tortilla; layer with turkey and lettuce. Roll up tightly; wrap each in plastic wrap. Refrigerate for at least 1 hour. Unwrap and cut each into 8 slices.

Mini Pumpkin Bites

1/2 cup pumpkin

1/2 cup cool whip

1 cup vanilla pudding

1/8 tsp cinnamon

Dash ground cloves

Dash ground ginger

Nilla wafers

Powdered sugar, for dusting

Mix pudding, pumpkin, and spices. Fold in cool whip. Put mixture in a sandwich bag and clip the corner. Put cookies on a tray and squeeze pumpkin mixture on top. Chill in refrigerator. Dust with powdered sugar.


Snooky doodle said...

hmmm the pinwheels look really yummy

Karleen said...

That's awesome we have matching pink mixers! It's my baby. I will have to try your pumpkin mix. Pumpkin is my favorite and I love the idea using a sandwich bag for the icing!

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