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!

Enjoy!

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.
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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.