Cranberry Nut Turkey Roll Ups Recipes

TURKEY, CRANBERRY, AND SPINACH ROLL-UPS

Steps:

• Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.
• Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

TURKEY AND CRANBERRY ROLL UP PINWHEELS

Steps:

• Mix the ingredients for the cranberry spread together.
• Lay the tortillas down so that the 'middle' ends overlap on the inside.
• Spread the cranberry mixture over the tortillas so that most of the surface is covered. Be careful bot to add it too thickly or it gets a bit gooey when you roll them up.
• Place the roast turkey slices down the middle of the tortillas so it looks like one long strip of turkey.
• Carefully roll the tortillas up tightly.
• Cover with foil, making sure the ends are sealed, and chill in the fridge for a few hours or overnight.
• Take out of the fridge and slice into inch and a half slices. Secure with toothpicks if you feel needed.

CRANBERRY-NUT TURKEY ROLL UPS

Steps:

• Spread mayonnaise and cranberry sauce on tortillas. Top with turkey, lettuce, and pecans. Roll up and serve.
• Weight Watchers 4 points.

CRANBERRY-NUT ROLLS

Steps:

• Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
• Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.
• Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F
• Add oil; remove from heat.
• Add milk mixture and 1 egg to flour mixture.
• Mix on low speed until wet coarse ball forms, about 1 minute.
• Add nuts and cranberries.
• Replace paddle attachment on mixer with dough hook and mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes.
• Transfer dough to floured surface; knead 2 minutes.
• Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil.
• Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
• Line large rimmed baking sheet with parchment paper.
• Transfer dough to unfloured surface; divide into 12 equal pieces.
• Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction) and repeat with remaining dough pieces.
• Transfer rolls to prepared baking sheet, spacing apart.
• Spray rolls with nonstick spray.
• Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours.
• Brush rolls with egg glaze; sprinkle with raw sugar.
• Let rise 15 minutes longer.
• Meanwhile, position rack in center of oven and preheat to 425°F
• Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer.
• Cool completely on rack.
• DO AHEAD:
• Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.
• * Also called turbinado or demerara sugar; available at most supermarkets.